Ricotta, Spinach & Mushroom Pizza (Cauliflower Crust)
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.
What you need
cup ricotta cheese
cup fresh spinach
tsp fresh parsley
tsp table salt
cup mushrooms
tbsp red onion
tsp ground pepper
cup cauliflower
tsp garlic powder
tsp parsley
Instructions
- 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.View original recipe