Instructions

• Preheat oven to 400°F.
• Remove the core from the cauliflower and cut into small florets. Place the florets in a food processor and pulse until the cauliflower resembles rice.
• In a large skillet over medium heat, add the chopped cauliflower and 3 tablespoons water. Bring to a simmer and cook, stirring occasionally, until the cauliflower "rice" is soft and tender (about 5–8 minutes). Add more water only if it begins to stick.
• Transfer the cooked cauliflower to a fine-mesh sieve or colander and let drain briefly, then spread the cauliflower onto a thin kitchen towel or cheesecloth. When cool enough to handle, tightly gather the cloth and squeeze out as much liquid as possible until the cauliflower is noticeably drier.
• Return the drained cauliflower to a mixing bowl. Add 2 egg whites, 1 cup shredded low‑fat mozzarella, 1/4 teaspoon garlic powder, 1/4 teaspoon dried oregano, 1/4 teaspoon dried basil, 1/4 teaspoon onion powder, and 1/4 teaspoon smoked paprika. Mix until evenly combined.
• Line a pizza pan or baking sheet with parchment paper. Spread the cauliflower mixture on the parchment and shape into a circle about 1/2 inch thick.
• Bake the crust for 30 minutes, until it is set and beginning to brown.
• Remove the crust from the oven. Spread 1/2 cup pizza sauce evenly over the crust. Top the sauce with 2 tablespoons diced green pepper, 2 tablespoons diced mushrooms, 2 tablespoons diced red onion, and 2 tablespoons sliced black olives.
• Return the pizza to the oven and bake until the sauce is heated through and the toppings are warmed and slightly softened, about 8–10 minutes.
• Let the pizza rest for a few minutes before slicing and serving.