2 +cupscauliflower crumbles(alternately, you can use a box grater to grate a cauliflower head)
1cupfinely shredded mozzarella cheese(or try another kind)
1/2teaspoondried minced (or fresh) garlic
1/2cuppizza sauce or tomato-basil marinara sauce
1/2cupfinely shredded mozzarella cheese
3slicesCanadian bacon,cut into strips
PREPARE THE CAULIFLOWER CRUST:
Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes (see Tips below if you do not have a microwave). Give the cauliflower a chance to cool.
Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface). In a medium bowl, mix the cauliflower crumbles (about 1 1/2 cups since they shrink after cooking) with the remaining crust ingredients. Pat the "crust" into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil.
PREPARE THE PIZZA:
Spread the sauce on top of the baked crust, leaving a 1/2-inch border around the edge. Sprinkle 1/4 cup cheese on top. Add the bacon and pineapple, spreading it out around the pizza. Sprinkle the remaining cheese on top. Broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly. Cut into 6 slices and serve immediately. *This pizza is best served on a plate with a fork.
WW Freestyle SmartPoints POINTS per serving (1/2 of the pizza): 9
For JUST THE CRUST: 5 WW SmartPoints per serving (add your own toppings and count those as extra)
For those who don’ t have a microwave: You can steam the florets just until they are tender (not mushy) on the stove and then let them cool before grating them. The texture/consistency won’t be the same (It will be more like a puree) but it still works fine once you mix all the ingredients together.
*Other topping ideas: Marinara or pizza sauce with your favorite toppings Pesto with thin sliced tomato and fresh mozzarella Alfredo with sausage, mushrooms, Provolone & Asiago cheese Barbecue sauce with shredded chicken, green onions and smoked gouda
If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of sauce and Canadian bacon that are known to be GF,