Marinara Cauliflower Pizza With Zucchini Spaghetti - cauliflower

Method

• Preheat the oven to 425 degrees.
• Bring a medium pot halfway-filled with water to a boil.
• While the water warms up, place the cauliflower florets into a KitchenAid(R) Food Processor and pulse until rice-like.
• Once the water is boiling, add in the cauliflower rice and cook for 2 minutes. When done, drain into a mesh colander. Let cool for 2-3 minutes in the refrigerator and then, in batches, place the cauliflower rice onto a thin kitchen towel and strain the rice into a sink, until all excess moisture is released.
• Place the strained cauliflower rice in a medium mixing bowl with the oregano, basil, garlic powder, egg and 2 tablespoons of parmesan cheese. Season with salt and pepper and mix thoroughly until cauliflower mixture becomes dough-like.
• Take out the KitchenAid(R) Nonstick 12" Thin Crust Pizza Pan and place the dough in the center. Spread the dough out until it's about 1/2-inch thick, creating about a 7-8" in diameter personal pizza in the center of the pan. Round the edges.
• Bake the cauliflower crust in the oven for 15 minutes. When done, remove from the oven and place on a cooling rack.
• Assemble the pizza toppings.
• Place the tomato sauce in the center of the pizza crust and spread evenly around, leaving three-quarters of an inch from the edges for the crust. Top with basil.
• Top the tomato sauce and basil with the zucchini noodles and sprinkle with the extra teaspoon of parmesan cheese.
• Bake for 7-10 more minutes or until zucchini noodles wilt and the cauliflower crust is browned on the bottom.
• Using the KitchenAid(R) pizza wheel, slice the pizza into 4 or 8 slices. With a cauliflower crust, the pizza crust is less likely to fall apart if sliced into 8 smaller pieces.