CAULIFLOWER CRUST PIZZA

• 6 cups fresh cauliflower florets (6 cups florets = about 1-1/2 pounds)

• 3 large egg whites, beaten

• 2/3 cup grated Parmesan cheese

• 2 tablespoons chopped fresh basil

• 1 teaspoon chopped fresh oregano

• 1/4 teaspoon ground black pepper

• 1/3 cup refrigerated basil pesto

• 4 ounces sliced fresh mozzarella cheese, halved

• 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained well (or try Hunt's® Organic

• Preheat oven to 400°F. Line 12-inch round pizza pan with parchment paper. Spray with cooking spray; set aside.

• Spread mixture on pizza pan, pressing lightly to edge of pan with hands to resemble pizza crust. Bake 25 to 30 minutes or until crust is golden brown.

• Remove from oven. Spread pesto over crust; top with cheese and drained tomatoes. Bake 8 to 10 minutes more or until cheese is melted. Cut into 8 slices.