Low Carb Pepperoni and Mushroom Cauliflower Pizza

• Gluten free

• Meat

  • 8 Pepperoni's

• Produce

  • 1 tbsp Basil
  • 2 1/2 cups Cauliflower
  • 1/4 cup Crimini mushrooms
  • 1 tbsp Leeks

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Tomato sauce

• Baking & Spices

  • 1 tsp Garlic salt
  • 1/2 tsp Pepper, good quality
  • 1/4 tsp Red pepper flakes

• Dairy

  • 1 1/2 cups Mozzarella cheese
  • 2 tbsp Parmesan cheese, grated
  • 3/4 cup Sargento sharp cheddar

Found on thecookierookie.com

Description

Ingredients

• 2 1/2 cups cauliflower
• 1 large egg, lightly beaten
• 1 1/2 cups shredded mozzarella cheese, divided
• 2 tablespoons grated parmesan cheese
• 1 teaspoon garlic salt
• 1/2 teaspoon good quality pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon basil, chopped
• 1/4 cup tomato sauce
• 3/4 cup Sargento Sharp Cheddar Finely Shredded
• 8 pepperonis
• 1/4 cup crimini mushrooms, chopped
• 1 tablespoons chopped leeks

Directions

• Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF.
• 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.
• Place cauliflower in a high powered blender or food processor and pulse until fully chopped and in tiny pieces. It will almost be grated.
• Add the egg, 1 1/4 cups mozzarella cheese, parmesan cheese, garlic salt, pepper, red pepper flakes, and basil. Stir to combine all of the ingredients.
• Pour the cauliflower mixture onto the baking sheet and form the shape of crust you want. Pat down to create a flat surface.
• Lightly spray with cooking spray, then bake for 15-20 minutes or until golden and firm to the touch.
• Spoon on the sauce, followed by both types of cheeses, leeks, mushrooms, and pepperonis.
• Bake for other 10 minutes until melty.
• Enjoy!