LOW CARB MUSHROOM CAULIFLOWER PIZZA

INGREDIENTS

Crust: 400g. cauliflower 1 large egg, lightly beaten 200g. shredded mozzarella cheese, divided 5 tsp. grated parmesan cheese Sea salt, to taste Freshly ground black pepper Crushed red pepper flakes Fresh basil 4 1/2 tbsp. tomato sauce

Toppings: Fresh button mushrooms Fresh spinach Parmesan cheese, grated Mozzarella, grated Quesong puti, crumbled Olive oil Fresh tomato sauce Pepperoni

PROCEDURE

1. Line a rimmed baking sheet with parchment paper and preheat oven to 220ºC. 2. Place the cauliflower in a microwave-safe bowl and add a splash of water. Cover. Microwave for 3 minutes or until tender. Allow to cool. Dry out in a low oven. 3. Grate cauliflower. 4. Add the egg, mozzarella cheese, parmesan cheese, salt, pepper, red pepper flakes, and basil. Stir to combine all of the ingredients. 5. Pour the cauliflower mixture onto the baking sheet and form crust into the shape you desire. Pat down to create a flat surface. 6. Lightly spray with cooking spray, then bake for 20 to 25 minutes or until golden and firm to the touch. 7. Spread tomato sauce over crust. Top with cheeses, mushrooms, and pepperoni. 8. Bake for another 10 minutes until cheese is melted.