Ingredients
5
cups cauliflower florets
1
egg
1/4
teaspoon salt
1/4
teaspoon ground black pepper
3/4
cup low-moisture part-skim shredded mozzarella cheese (3 oz)
1/4
cup shredded Parmesan cheese
1
cup low-moisture part-skim shredded mozzarella cheese (4 oz)
2
plum (Roma) tomatoes, very thinly sliced (at least 18 slices)
1/8
teaspoon salt
1/8
teaspoon ground black pepper
4
slices gluten-free bacon, cooked and crumbled
1
cup finely shredded romaine lettuce
2
tablespoons reduced-fat mayonnaise
Preparation
Heat oven to 425°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray. Set aside.
Place half of the cauliflower in food processor. Cover; process until very finely ground. Repeat with other half of cauliflower. Transfer to microwavable bowl. There should be about 3 cups of packed cauliflower.
Microwave cauliflower uncovered on High 5 minutes. Meanwhile, place colander over a large bowl. Line colander with kitchen towel. Transfer microwaved cauliflower to towel; set aside to cool about 10 minutes or until cool enough to handle. Squeeze water from cauliflower by wrapping the towel around it and twisting. Remove as much liquid as possible. Set aside to cool 5 minutes.
In medium bowl, beat egg, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3/4 cup mozzarella cheese with fork. Add cauliflower, and combine using hands, kneading mixture together. Discard any large bits of cauliflower.
Sprinkle shredded Parmesan in 6 small mounds on cookie sheet. Divide dough into 6 equal balls; shape into hockey puck shapes. Place 1 piece of dough on top of each mound of Parmesan. Gently press out dough into discs, about 1/4 inch thick. Press together any ragged edges to prevent burning.
Bake crust without toppings 20 to 25 minutes or until easy to turn; remove from oven, and use pancake turner to gently peel and release pizzas from parchment. Turn over pizzas, and top with 1 cup mozzarella cheese, tomato slices, 1/8 teaspoon salt, 1/8 teaspoon pepper and crumbled bacon. Bake 8 minutes.
Top with shredded romaine lettuce, and serve each pizza with 1 teaspoon mayonnaise.
