Ricotta, Spinach & Mushroom Pizza on Cauliflower Crust (Gluten-free & Low Carb)
Serves 2
15 mins prep
40 mins cook
55 mins total
With a Cauliflower Crust for the base, this Ricotta, Spinach & Mushroom Pizza is so good you’re going to be making it again even if you’re not on Keto or trying to cut carbs.
Toppings:
Preheat oven to 500°F.
Chop cauliflower coarsely, place pieces in a food processor and pulse until finely ground.
Transfer to a large microwave-safe bowl, cover loosely, and microwave for about 2-3 minutes until tender.
Place in a clean dish towel or paper towels and squeeze to drain water.
Transfer back to bowl and stir in egg, parsley and seasonings until evenly incorporated.
Divide into 2, spread mixture on a parchment-lined baking sheet, and press into shape of a pizza crust, about ⅓” thick.
Bake for about 30 minutes until lightly browned.
In a small bowl add ricotta, Italian seasoning, garlic powder and parsley, and mix well.
Divide toppings between crusts. Spread ricotta mixture, top with spinach, mushrooms and onions, and sprinkle mozzarella.
Bake for another 5-8 minutes until cheese has melted.
