Cauliflower Crust Sun-Dried and Spinach Pizza

I love pizza.  You love pizza.  Everyone loves pizza.  Does everyone love what pizza does to our waste line?  Not so much.  So here is something that will help our bikini bods out a bit.  I found it an EXCELLENT alternative to the real deal.  It's a little time consuming, but totally worth it.

Ingredients 

Cauliflower Crust
1 small head cauliflower, cut into small florets (should yield 3 cups of
cauliflower rice)

1 egg

½ cup shredded mozzarella cheese (Just a little tip- I ALWAYS grate my own cheese.  Cheese that is shredded and packaged has a cornstarch coating and will not melt as well.  The good thing about this recipe is that you already have your food processer out, so you can just use that to grate the cheese,,,voila!)

½ teaspoon fine grain sea salt

½ teaspoon dried oregano

¼ teaspoon ground black pepper

1 tablespoon of garlic powder

Topping
¾ cup shredded mozzarella cheese

½ cup cooked spinach

¼ cup grated Pecorino Romano cheese

Handful sun-dried tomatoes

Directions

Preheat oven to 450 degrees and place a rack in the middle.

Line a baking sheet with parchment paper and liberally grease with olive oil. Set
aside.

In a food processor rice the cauliflower florets

Transfer cauliflower rice to a microwave-safe dish and microwave on high for 8 minutes,
until cooked.

Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as
you can.  I didn't have a tea towel so I put it through a strainer.

Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, oregano, salt and
pepper and mix well.

Using your hands, press the mixture onto the baking sheet and shape into a thin pizza
“disc”.  I made mine as thin as possible so that it would be crispy.  When I made "breadsticks" in the past, they were a little soggier than I wanted.  Making your dough thin will help crisp it up.

Bake for 15 minutes, until golden.

Remove from the oven and let cool for 5 minutes.

Scatter mozzarella cheese evenly over the pizza base and spread the spinach over this.
Sprinkle the Pecorino Romano and add a pinch salt.

Return to the oven and bake for further for 10 minutes.