If you devour this delicious pizza the minute it comes out of the oven, you’ll need a knife and fork. From The New Atkins Made Easy.
Let it cool for 10 minutes, though, and the crust will firm up, so you can use your fingers. It also keeps nicely in the fridge for up to 3 days, wrapped in aluminum foil. Use frozen cauliflower florets, if you wish.
Makes: 4 servings
Active Time: 10 minutes
Total Time: 25 minutes
Canola or olive oil cooking spray
1 large egg
1 cup cooked and riced cauliflower*
1 ½ cups grated whole-milk mozzarella, divided
1 ½ cup jarred no‑sugar-added marinara sauce
3 cooked sausage links, thinly sliced
½ cup spinach, thinly sliced
Salt and freshly ground black pepper
1. Preheat the oven to 450°F. Mist an 8-inch-square dish with cooking spray.
2. Place egg in a large bowl and beat with a wire whisk until foamy. Add cauliflower and 1 cup mozzarella; stir well. Press cauliflower mixture evenly into pan.
3. Bake 10–12 minutes, until crust is golden and firm. Remove from oven and spread the marinara sauce over crust, then sprinkle with sausage, spinach, and remaining mozzarella. Season with salt and pepper.
* To rice cauliflower, cut into florets and steam 5–6 minutes over boiling water until fork tender. You’ll need 1 ¼ cups florets to make 1 cup of riced cauliflower. Mash with a potato ricer or fork, or transfer to a food processor in batches and pulse to roughly chop. Cool completely before using in recipes. Riced cauliflower stores in the fridge, in an airtight container, for 4 days. Or freeze for up to 3 months.