Ingredients
| 1 | small to medium cauliflower (yield 2 to 3 cups once processed) |
| ¼ | cup shredded Parmesan cheese |
| 1¼ | cups shredded mozzarella cheese, divided |
| 1 | teaspoon crushed red pepper |
| ½ | teaspoon fresh basil |
| ½ | teaspoon garlic powder |
| ½ | teaspoon fresh oregano |
| 1¼ | teaspoons creole seasoning |
| 1 | egg, beaten |
| 1½ | cups pizza sauce |
| 1½ | cups HORMEL® Pepperoni Cup N’ Crisp |
Directions
Heat oven to 450°F. Place pizza stone or baking sheet in oven. On cutting board, place large piece of parchment paper and spray with nonstick cooking spray.
Cut florets off cauliflower. Place florets in food processor bowl; pulse 30 seconds or until powder forms. Place cauliflower powder in microwave-safe bowl. Cover. Microwave on HIGH 4 minutes. Spread cooked cauliflower on clean kitchen towel and cool.
When cauliflower is cool enough to handle, wrap in towel and wring out as much water as possible to ensure a chewy, pizza-like crust. In bowl, combine cauliflower powder, Parmesan cheese, ¼ cup mozzarella cheese, crushed red pepper, basil, garlic powder, oregano and creole seasoning. Using hands, mix in egg. On parchment paper, form cauliflower mixture into crust, pressing dough down throughly, making sure it is tightly formed.
Using cutting board, slide the parchment paper onto hot pizza stone or baking sheet. Bake 8 to 11 minutes or until golden brown. Remove from oven. Top crust with pizza sauce, 1 cup mozzarella cheese and pepperoni. Slide parchment paper with pizza back on the pizza stone or baking sheet. Bake 5 to 7 minutes longer or until cheese is melted, bubbly and slightly golden. Remove from oven and cool 5 minutes before serving.