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CAULIFLOWER CRUST PIZZA WITH PESTO AND TOMATOES

Active Time : 1 Hour 15 Minutes
Total Time : 1 Hour 15 Minutes
Serves : 4
INGREDIENTS
  • PAM® Organic Olive Oil No-Stick Cooking Spray
  • 6 6 cups florets = about 1-1/2 pounds cups fresh cauliflower florets
  • 3 large egg whites, beaten
  • 2/3 cup Culinary Circle Grated Parmesan Cheese
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • 1/4 teaspoon ground black pepper
  • 1/3 cup refrigerated basil pesto
  • 4 ounces sliced fresh mozzarella cheese, halved
  • 1 or try hunt's® organic can (14.5 oz each) Hunt's® Diced Tomatoes, drained well
DIRECTIONS

Preheat oven to 400°F. Line 12-inch round pizza pan with parchment paper. Spray with cooking spray; set aside.

Place half of cauliflower in food processor bowl; pulse until mixture resembles ‘rice’. Repeat with remaining cauliflower. Place cauliflower 'rice' in large microwave-safe bowl; cover. Microwave on HIGH 3 to 5 minutes or until cauliflower is steamed. Carefully place on kitchen towel in single layer; cool 2 to 3 minutes. Twist towel to squeeze liquid from cauliflower (removing about 1 cup). Place drained cauliflower in medium bowl.

Add egg whites, Parmesan cheese, basil, oregano and pepper to bowl; stir to combine. Spread mixture on pizza pan, pressing lightly to edge of pan with hands to resemble pizza crust. Bake 25 to 30 minutes or until crust is golden brown.

Remove from oven. Spread pesto over crust; top with cheese and drained tomatoes. Bake 8 to 10 minutes more or until cheese is melted. Cut into 8 slices.