Pepperoni Cauliflower Pizza

This Pepperoni Cauliflower Pizza is easy to make and makes a lower carb pizza everyone will enjoy!

5 cups cauliflower florets

2 cloves garlic, divided

2 large eggs, lightly beaten

1 1/2 cups shredded part skim mozzarella cheese, divided

2 Tbsp. chopped fresh parsley

1/4 tsp. salt

1 Tbsp. extra-virgin olive oil

1 cup chopped green bell pepper

1/2 cup chopped onion

1/2 cup crushed tomatoes

1/2 tsp. Italian seasoning

1 oz. sliced pepperoni

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.

Place cauliflower and 1 clove garlic in a food processor. Process until finely chopped.

Transfer to a microwave-safe bowl. Microwave on high for 3 minutes.

Let cool slightly. Stir in eggs, 3/4 cup mozzarella, parsley and salt into the cauliflower.

Spread the mixture into a 12 inch circle, 1/4 inch thick, on prepared baking sheet.

Bake 35-40 minutes, until brown and crispy around the edges.

Meanwhile, heat oil in a large skillet over medium heat.

Add bell pepper and onion, cook, stirring, until softens. Mince the remaining garlic and add it to the pan.

Cook, stirring until fragrant. Remove from heat. Remove crust from oven.

Combine crushed tomatoes and Italian seasoning in a small bowl.

Evenly spread over crust. Top with pepper mixture, pepperoni and the remaining 3/4 cup mozzarella.

Return the pizza to the oven and bake until cheese is melted.

 

 

 

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