Instructions

• Preheat oven to 400°F (200°C).
• 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.
• Transfer the cauliflower "rice" to a large skillet, add the 3 tablespoons water, and cook over medium heat, stirring occasionally, until the cauliflower is soft and most of the moisture has evaporated (about 5–8 minutes).
• Drain the cooked cauliflower in a fine-mesh strainer, then spread it onto a thin kitchen towel or cheesecloth. Let it cool until it is safe to handle, then gather the towel and squeeze firmly to remove as much liquid as possible.
• Transfer the drained cauliflower to a bowl. Add the 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. Stir until well combined. If the mixture still seems very wet, return it to the towel and squeeze out any remaining moisture.
• Line a pizza pan with parchment paper. Spread the cauliflower mixture onto the parchment and shape it into a circle about 1/2 inch thick, pressing the edges to form a crust.
• Bake the crust in the preheated oven for 30 minutes, or until it is set and lightly golden.
• Remove the crust from the oven and spread the 1/2 cup pizza sauce (no sugar added) evenly over it. Top with the 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 toppings are heated through and the sauce is hot, about 8–10 minutes.
• Allow the pizza to rest for a few minutes before slicing and serving.