Ricotta, Spinach & Mushroom Pizza (Cauliflower Crust)
Serves 2
15 mins prep
40 mins cook
55 mins total
We turn to cauliflower for all our low-carb needs, including the need for pizza. Yes, pizza a need not a want. With a cauliflower crust for the base, this Ricotta, Spinach & Mushroom Pizza is so good you’re going to be making it again even if you’re not on keto or trying to cut carbs. One cauliflower crust, and you get a blank canvas to paint whatever pizza picture you please. Go all out with your favorite toppings, and it’ll still be healthier than the wheat/bread based version. It won’t taste the same, but it’ll have its own good taste. Crispy on the outside, but still tender on the inside, this is a cauli-crust that works.
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- Preheat oven to 500°F. - Pulse cauliflower in food processor until finely ground. - Transfer to a bowl, cover loosely and microwave for 2-3 min. - Place in paper towels and squeeze out water. - Transfer back to bowl and stir in egg, parsley and seasonings. - Divide into 2, spread on a parchment-lined baking sheet, and press into shape of pizza crust ⅓” thick. - Bake for 30 min until lightly browned. - In a bowl, mix ricotta, italian seasoning, garlic powder and parsley, and spread on crust. - Top with spinach, mushrooms and onions, and sprinkle mozzarella. - Bake for 5-8 min until cheese has melted.