Place half of cauliflower in a food processor; pulse 10 to 15 times or until finely chopped (like rice). Transfer cauliflower to a baking sheet lined with parchment paper. Repeat procedure with remaining cauliflower. Coat cauliflower with cooking spray. Bake at 375° for 25 minutes, stirring once. Cool.
Increase oven temp to 450°.
Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add mushrooms and bell pepper; sauté 5 minutes or until tender. Set aside.
Place cauliflower in a clean kitchen towel. Squeeze until very dry. Combine cauliflower, remaining 1 teaspoon oil, 1/4 cup basil, 1/8 teaspoon black pepper, salt, garlic, 2 ounces mozzarella cheese, egg whites, and Parmesan cheese in a bowl. Press cauliflower mixture into 2 (8-inch) circles on a baking sheet lined with parchment paper. Coat crusts with cooking spray.
Bake crusts at 450° for 22 minutes or until browned. Remove pan from oven; top crusts evenly with mushroom mixture, tomatoes, spinach, remaining 1/4 cup basil, remaining 1/8 teaspoon black pepper, and remaining mozzarella cheese. Bake an additional 7 minutes or until cheese melts.
Love this recipe!! We make cauliflower rice and have attempted cauliflower tortillas multiple times, so the whole messing with cauliflower - cutting, food processor, microwave/oven, squeezing out the liquid etc is old hat! If you aren't familiar it can seem tedious!I would definitely attempt to get it thinner next time and love having the garlic and cheese in the base. And having 2 crusts so hubby and i could do our own pizzas!Definitely a keeper!
I had no idea what to expect from this. It turned out to be delicious. My 7 year old loved it but my husband who's not a fan of cauliflower said it tasted like cauliflower. I think the crust tasted like a park crisp yum! Baking three times was labor intensive but I would make this again. The basil in the crust was wonderful.
I would not recommend making this on a hot summer day when you don't feel like turning on the oven or on a day when you're pressed for time. There are quite a few steps involved, including chopping the cauliflower, pulsing the cauliflower in the food processor, baking the cauliflower, squeezing moisture out of the cauliflower, mixing it with egg whites, cheese, etc., forming it into rounds, and, finally, baking it once again with all the toppings on it. That said, my husband and I thought the crust was delicious and probably will make it again. I suppose the labor involved is comparable to making your own yeast dough crusts.We topped ours with thin slices of prosciutto, sautéed onions and zucchini rounds and fresh herbs from the garden as well as the tomatoes, mushrooms and red peppers recommended in the recipe. The crusts seemed to cook much faster than stated in the recipe. They were quite brown on the bottom after about 15 minutes of cooking, so I put the oven on broil after I put the toppings on. The pizzas were done in less than 5 minutes. You do need to watch these carefully to make sure they don't burn.
This did take a little bit of effort to make but if you like cooking, it's fun and a very creative dish. The pizza crust turned out very brown and pretty like the reviewers who posted pictures - it actually kind of had the texture of actual pizza dough but not as crispy. I will probably make again but will experiment with the toppings. The tomatoes gave it a really fresh and saucy taste. Was full after eating about 3/4 and loved how it did not sit like a rock in my stomach. Great way to get lots of veggies in a day.
This dish was very good and filling. However, it would never satisfy a pizza craving. The work isn't much more than if you made your own pizza dough, but more than I would want to do on a weeknight after work. I followed the recipe exactly and will probably make it again.