(for crust, should yield 3 cups of chopped cauliflower)
1 medium egg
(for crust, lightly beaten)
1/4 cup, crumbled
Feta cheese, low fat
1/2 cup, shredded
Mozzarella cheese, partially skimmed
(for crust, fine grain)
2 1/2 cup
Preheat oven to 450°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease with olive oil. Set aside.
In a food processor pulse the cauliflower florets (it should be evenly chopped but not completely pulverized).
Transfer chopped cauliflower to a microwave-safe dish and microwave on high for 8 minutes, until cooked. Place the chopped cauliflower in a tea towel and twist it to squeeze as much moisture as you can. This is very important. The cauliflower needs to be dry, otherwise you’ll end up with mushy dough.
Transfer the cauliflower to a mixing bowl, add egg, 1/2 cup 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”.
Bake for 15 minutes, until golden. Remove from the oven and let cool for 5 minutes.
Meanwhile, cook the spinach over medium heat in a saucepan. Remove from heat after it is wilted.
Scatter remaining mozzarella cheese evenly over the pizza base and spread the spinach over this. Sprinkle the Romano cheese, sun-dried tomatoes and a pinch salt.
Return to the oven and bake for further for 10 minutes.