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
INSTRUCTIONS
- 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!
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CL::JG
