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Author Notes: A fun recipe for National Pizza Month! If you devour this delicious pizza the minute it comes out of the oven, you’ll need a knife and fork. 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.
*Recipe from The New Atkins Made Easy by Colette Heimowitz, VP of Nutrition at Atkins Nutritionals, Inc. —Atkins Nutritionals, Inc.
- 1 large egg
- 1 cup cooked and riced cauliflower*
- 1 1/2 cups grated whole-milk mozzarella, divided
- 3 cooked sausage links, thinly sliced
- 1/2 cup spinach, thinly sliced
- salt and freshly ground black pepper
- Preheat the oven to 450°F. Mist an 8-inch-square dish with cooking spray.
- 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.
- 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.
- Return pizza to oven and bake 2 more minutes, just until cheese is melted. Slice into 4 equal pieces and serve immediately.
- * 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.