Crowd-Pleaser
Cauliflower Crust Pepperoni Pizzas
Baby Spinach with Lemon Vinaigrette
Ingredients
- 3 heads cauliflower, cut into florets
- 2 large eggs, lightly beaten
- ¾ cup freshly grated Parmesan cheese, divided
- ¼ cup almond flour
- 1 tsp kosher salt
- 2 Tbsp olive oil
- ¾ cup no sugar added marinara sauce
- ½ (6-oz) pkg pepperoni
- 1½ cups shredded mozzarella cheese
Instructions
- Preheat oven to 425°F. Pulse cauliflower, in batches, in a food processor until it resembles rice.
- Spoon cauliflower rice into a large microwave-safe bowl. Add ½ cup water to bowl; cover and microwave at HIGH 12 to 15 minutes, stirring occasionally, until cauliflower is very tender. Drain and squeeze cauliflower dry with paper towels or kitchen towels.
- Return cauliflower to bowl; stir in eggs, ¼ cup Parmesan cheese, almond flour, and salt.
- Line two baking sheets with parchment paper. Brush paper with oil. Press mixture into 2 large (¼-inch-thick) rounds on paper. Spray crusts with cooking spray.
- Bake 22 to 25 minutes or until lightly browned. Spread sauce on crusts. Top with pepperoni. Sprinkle with mozzarella and ½ cup Parmesan.
- Bake 10 minutes or until cheese is melted and bubbly. Cut into wedges.
Side Dish Ingredients
- 1 (5-oz) pkg baby spinach
- 2 Tbsp lemon juice
- ½ tsp garlic salt
- 1 tsp Dijon mustard
- ¼ cup olive oil
Side Dish Instructions
- Whisk together oil, lemon juice, mustard, and garlic salt in a large bowl. Add spinach; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
359
|
87
|
446
|
| Fat (g) | 24 | 9 | 33 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 23 | 1 | 24 |
| Carb (g) | 13 | 1 | 14 |
| Fiber (g) | 5 | 1 | 6 |
| T. Sugs (g) | 4 | 0 | 4 |
| A. Sugs (g) | 0 | 0 | 0 |
