No "knead" for bread—this cheesy veggie crust has half the carbs and double the fiber of traditional pizza dough.

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• Prep:20 mins

• Cook:40 mins

• Total:60 mins

• Serves 2

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Ingredients

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• 1 cauliflower head, roughly chopped (about 3 pounds)

• Cooking spray

• 2 teaspoons olive oil, divided.

• ½ cup presliced cremini mushrooms

• ½ cup sliced red bell pepper

• ½ cup thinly sliced fresh basil, divided

• ¼ teaspoon freshly ground black pepper, divided

• ⅛ teaspoon kosher salt

• 3 garlic cloves, minced

• 2.5 ounces shredded part-skim mozzarella cheese (about ⅔ cup), divided

• 2 large egg whites

• 0.5 ounce grated Parmesan cheese

• ½ cup thinly sliced seeded tomatoes

• ⅔ cup fresh baby spinach

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Directions

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1. Preheat oven to 375°.

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2. 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.

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3. Increase oven temp to 450°.

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4. 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.

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5. Place cauliflower in a clean kitchen towel. Squeeze until very dry. Combine cauliflower, remaining1teaspoon oil,   ¼ cup basil, ⅛ 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.

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6. Bake crusts at 450° for 22 minutes or until browned. Remove pan from oven; top crusts evenly with mushroom     mixture, tomatoes, spinach, remaining ¼ cup basil, remaining ⅛ teaspoon black pepper, and remaining mozzarella   cheese. Bake an additional 7 minutes or until cheese melts.