- 4 ounces Parmesan, cut into ½-inch pieces
- 1 head (about 1 pound) cauliflower, cut into 1-inch florets
- 2 large eggs
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ bell pepper, seeded
- ½ medium onion
- 3 white mushrooms
- ½ pound mozzarella, refrigerated
- ¾ cup prepared pizza sauce
- 2 tablespoons extra virgin olive oil
Nutritional analysis per serving (based on 8 servings): Calories 210 (60% from fat) • carb. 8g • pro. 15g • fat 15g • sat. fat 7g • Col. 80mg •
sod. 715mg • calc. 366mg • fiber 2g
Vegetarian • Gluten Free
1.Insert Metal Chopping Blade. Add 4 ounces of Parmesan, cut into ½-inch pieces, into the work bowl. Secure the Food Processor Lid.
2.The processor is set for 40 seconds on Speed 12 to grate.
3.Add 1 pound cauliflower, cut into 1-inch florets, to the work bowl. Pulse to break up, about 5 to 6 times.
4.The processor is set for 30 seconds on Speed 12 to finely chop.
5.Add 2 large eggs, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon onion powder and ¼ teaspoon garlic powder to the work bowl.
6.The processor is set for 30 seconds on Speed 12 to combine.
7.Transfer ingredients to the prepared baking sheet. Form into a rectangle about ½-inch thick. Bake until golden brown and slightly firm, about 25 minutes. Cool slightly.
8.Prepare the toppings. Insert the Slicing Disc adjusted to 4mm. Slice the ½ pepper, ½ onion and 3 mushrooms on Speed 12. Remove and reserve.
9.Replace the Slicing Disc with the Shredding Disc adjusted to coarse shred. Shred the mozzarella on Speed 12.
10.Spread ¾ cup pizza sauce evenly from the center of the cooled cauliflower crust, leaving a 1-inch border.
11.Spread vegetables and cheese evenly over sauce. Brush edges of crust with olive oil.
12.Bake until toppings are soft, and cheese is melted and bubbly, about 10 minutes.