Here's what you'll need:
10 tablespoons pizza sauce
1/2 cup part-skim mozzarella cheese
1 teaspoon olive oil
4 to 5 baby portabello mushrooms, sliced
1/2 red pepper, sliced
1. Make the pizza crust.
Making the cauliflower rice
The key to making this crust so good is definitely ringing out the water. The first time I made this, I burned my hands when ringing out the water. So I learned from my mistakes. After draining the cauliflower, lay it out on a towel and let it cool for a few minutes. This way, when you squeeze out the water and it gets all over your hands, it won't still be boiling hot. You're welcome. :)
2. While the crust cooks, heat the olive oil in a pan over medium high heat. Add the mushrooms and sautee until golden, about 5 minutes.
3. Remove the crust from the oven. Top with the sauce, cheese, and vegetables.
4. Put the pizza back in the 400 degree oven for 5 to 10 minutes, until the cheese is melted. Slice and serve immediately.
I served with a salad (romaine, fat free feta, organic italian dressing) to round out the meal.