Ingredients
Cooking spray
4
cups fresh cauliflower florets
2
eggs, beaten
1
cup shredded reduced-fat mozzarella cheese (4 oz)
2
tablespoons dried oregano leaves
1
teaspoon garlic powder
1/2
cup Muir Glen™ organic tomato basil pasta sauce (from 25.5-oz jar)
1
small onion, thinly sliced
1
bell pepper, thinly sliced, cut into bite-size pieces
1/4
cup well-drained thawed frozen chopped spinach (from 9-oz box)
6
ripe olives, sliced
Preparation
Heat oven to 400° F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray.
In 3-quart saucepan, place steamer basket; add 1/2 inch water (water should not touch bottom of basket). Place cauliflower in basket; cover tightly and heat to boiling. Reduce heat to low; steam covered about 10 minutes or until soft.
Place cauliflower in large bowl. Using potato masher, gently break cauliflower into rice-sized pieces. Wrap cauliflower in paper towel; squeeze to remove any excess water. Return cauliflower to bowl. Add eggs, cheese, oregano and garlic powder; mix to form soft dough.
Divide dough into 4 equal pieces; place each on cookie sheet. Using hands, flatten each piece into round about 6 inches in diameter and 1/4 inch thick. Spray tops of rounds with cooking spray. Bake 20 minutes.
Remove from oven. Turn crusts over; use paper towel to blot away any excess moisture. Spread each crust with pasta sauce. Top each with onion, bell pepper, spinach and olives.
Return to oven; bake 5 minutes longer or until toppings are warm. Cut each pizza into 4 pieces; serve immediately.
