Versatile and nutritious cauliflower steals the show – again – in this delicious gluten free pizza!
Chop cauliflower into small pieces and add to a food processor or blender. Process to achieve the consistency of rice.
Bring a large pot of water to a boil, add riced cauliflower and cook for 5 minutes. Drain and set aside to slightly cool. Once cool enough to handle, place cauliflower in a dish towel and squeeze tightly to remove all liquid.
Add the riced cauliflower to a large bowl, and add the egg, pecorino cheese, ¼ cup shredded Italian cheese, pinch of salt, and Italian seasoning. Combine well.
Preheat oven to 400 degrees F. Using parchment paper or a silpat baking sheet, shape the dough mixture into a pizza round and bake in oven on a baking sheet pan for approximately 35 minutes or until golden brown.
While the crust is baking, heat olive oil in a large sauté pan, and cook peppers for approximately 10 minutes. Add the spinach and continue to cook until wilted.
When crust is finished, top with the remaining cup of shredded cheese and veggies. Return to oven and bake another 5 to 10 minutes. Slice and serve.