Spinach Mushroom Pizza on Cauliflower Crust

By [e-mail]

WW Points - 2.5 per slice - 7 per 1/2 pizza

Nutritional Information:

Serving Size: 1/2 Pizza
Servings Per Recipe: 2

Amount Per Serving
** Calories: 351
** Calories from Fat: 192
Total Fat 21
Saturated Fat 6g
Cholesterol l64mg
Sodium 1051mg
Potassium 179mg
Carbohydrates 16g
Dietary Fiber 7g
Protein 26g
Sugars 3.6g

Ingredients

• Crust:
• 1/2 head cauliflower, coarsely chopped
• 1/2 cup shredded Italian cheese blend
• 1/4 cup chopped fresh parsley
• 1 egg
• 1 teaspoon chopped garlic
• salt and ground black pepper to taste
• Topping:
• 1/3 jar (1/2 Cup) Bertolli Reduced Fat Alfredo Sauce
• 1/2 Cup Shredded Mozzerella Cheese
• 5 oz (1/2 package) Frozen Spinach - Chopped
• 1/4 Cup Sliced Mushrooms (Canned)
• Parmesan Cheese

Preparation

Step 1

Place cauliflower pieces through juicer. Keep the pulp, and discard the juice. (a large head will make 2 crusts)

Preheat oven to 450°F. Line a baking sheet with parchment paper or Pam.

Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.

Bake in the preheated oven until lightly browned, about 15 minutes.

Once the crust is cooled, spread Alfredo Sauce evenly. Sprinkle with Parmesan Cheese, if desired. Top with mushrooms, spinach, and 1/2 Cup Mozzerella Cheese.

Return to 450° oven for 7-10 minutes.