A Chicago favorite gets a light and healthy twist with the addition of cauliflower crust and light mozzarella cheese.
1 Tbsp Olive Oil
1 medium Yellow Onion, peeled and cut in half
1 32-ounce can San Marzano Tomatoes
10-15 Whole Basil Leaves
1 small head Cauliflower, cleaned, trimmed and cut into florets
3 1/2 cups Lite Mozzarella Cheese
2 Eggs, whisked
1 tsp Dried Basil
1/2 tsp Garlic Powder
1/8 tsp Crushed Red Pepper Flakes
5 cups Baby Spinach
Salt, to taste
Preheat oven to 400 degrees.
Pulse the San Marzano tomatoes in a blender or food processor until chopped and chunky.
Heat olive oil in a large pot over medium heat. Add the halved onion to the pot and cook for 2-3 minutes. Pour in the tomato sauce and toss in the basil leaves. Bring to a boil over medium-high heat. Reduce heat and simmer for 25 minutes or until sauce has thickened. Use a slotted spoon to scoop out the yellow onion and basil leaves and discard them.
Rice the cauliflower by adding to a food processor and pulsing 10-15 times. You can also grate the cauliflower florets with a grater (this will just take longer).
Cook the cauliflower in the microwave for 4-5 minutes on high. Let cook and squeeze excess water from the cauliflower by pressing between paper towels.
Add cauliflower to a large bowl. Add in eggs, 1½ cups mozzarella cheese, dried basil, garlic powder, and red pepper flakes and stir to combine.
Pour cauliflower batter into a well-greased spring-foam pan (I used a spring-foam tart pan). Use the back of a spoon to press and smooth the crust into the pan, being sure to push the crust up the sides of the pan to form edges.
Bake for 30 minutes or until golden brown and set. Remove from oven.
While the crust bakes, wilt the baby spinach in a pan over medium heat with a little bit of salt.
Top the crust with 2 cups mozzarella cheese, spinach, and sauce (add as much sauce as desired).
Bake for another 15 minutes or until cheese is melted and bubbling.