Cauliflower Crust Porcini Mushroom and Bacon Pizza

Cauliflower Crust Porcini Mushroom and Bacon Pizza (Serves two)
Net Carbs: 7g per serving
1g for half the crust, 6 for the toppings (this can be reduced by omitting onions)

Cauliflower Crust

1 cup riced cauliflower
1/2 cup grated cheddar cheese
1 garlic clove, minced
1 egg white
1 tsp basil
1/2 tsp salt

Preheat oven to 400 degrees. Chop up cauliflower into small chunks, and rice in a food processor until no large chunks remain. Fry over medium heat in a fry pan for 6-8 minutes to reduce moisture, and mix with remaining ingredients in a bowl. Spread a bit of olive oil over tin foil on a baking sheet, and spread the cauliflower mixture over this to form a crust. Bake for about 30 minutes, or until edges start to brown. (adapted from Meanwhile, for the toppings:

1/4 cup chopped onion
Handful of dried porcini mushrooms, reconstituted in water until soft
3 pieces of bacon
3 garlic cloves, minced
A few leaves of spinach
1/4 cup grated parmesan

Cook onions in some butter over a low heat (the goal is to caramelize them, but mine sort of burnt). In a separate fry pan, fry bacon until crispy. Set bacon aside, drain half the fat, and fry garlic with the mushrooms. Add some salt and pepper to taste. Once crust has cooked, lay the spinach leaves over it, and layer with the onion, mushroom, and parmesan. Pop back into the oven at 425 until the parmesan starts to melt. Then eat and die a little because it is SO TASTY


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