Veggie Pizza with Cauliflower Crust

Couldn't wait to try this dish; looks so appealing!  Found the idea of a cauliflower crust irresistible.  I have to admit I enjoyed it but not a hit with the hubby; in fact he only took a couple of bites and then opted to throw some chicken nuggets in to the oven for his dinner.  My only issue was that the crust was not something that you could pick up; had to use knife and fork.  which makes me wonder, did I cook it long enough in the oven?  Total time to make is 1 hour; and really if I had used a pita would have only taken 20 mins....

Ingredients:

1 cauliflower, roughly chopped

2 t olive oil

1/2 c mushrooms, cremini pre-sliced

1/2 c red pepper, thinly sliced

1/2 c basil, thinly sliced

1/4 t pepper

1/8 t salt

3 garlic cloves, minced

2/3 c shredded mozzarella cheese, part skim

2 large egg whites

2 T parmesan cheese

1 plum tomato, sliced

2/3 c spinach greens

Preheat oven to 375

chop up cauliflower and place in food process (in batches) until finely chopped.
divide in half and transfer 1/2 to a baking sheet lined with parchment paper; repeat with other half (total 2 baking sheets).  Bake at 375 for 25 mins stirring once.  Cool.

Increase oven to 425

Heat a skillet with med high heat.  Add 1 t of oil to pan; add mushrooms and bell pepper.  Saute until tender.  Set aside.

Place cauliflower in a clean kitchen towel.  Squeeze until dry.  Combine cauliflower with 1 t of oil, 1/4 cup of basil, salt, pepper, garlic, 2 oz mozzarella cheese, egg whites and parmesan cheese.  Press cauliflower into 2 (8 inch) circles on a baking sheet lined with parchment paper.  Coat with cooking spray.  Bake for 20 mins or until brown. 

Remove from oven and top each with mushroom mixture, tomatoes, spinach, remaining basil and remaining mozzarella cheese.

Bake for 7 mins.

Pizza will slide off parchment paper quite easily to serving plate.

Serves 2; 1 pizza per person. 
350 calorie per serving

Courtesy of cooking light - carb conscious cook book