Ingredients

1/3 C Sliced Sun-dried Tomatoes
10" Seasoned Cauliflower Pizza Crust (gluten Free)
Extra Virgin Olive Oil
5 C Baby Spinach
1/4 tsp. Garlic Powder
3/4 C C Part-skim Ricotta Cheese
1/2 tsp. Kosher Salt
1/2 C Fresh Mozzarella
Chopped Basil Leaves
Pinch Of Red Pepper Flakes

Directions

1
Preheat oven to 425ºF
2
If your sun-dried tomatoes are oil-packed, drain them and pat dry
3
In a large skillet, heat 2 teaspoons of olive oil over medium heat
4
Add spinach and garlic powder to pan and sauté until soft and wilted
5
Scatter the sautéed spinach over the Seasoned Cauliflower Crust, adding dollops of ricotta on top
6
Sprinkle pizza with kosher salt. Then top with mozzarella cheese and sun-dried tomatoes
7
Bake for 8-10 minutes until the crust is golden, rotating the pan halfway through to bake evenly
8
Transfer pizza to a cutting board or serving plate and top with fresh chopped basil leaves. Sprinkle with a pinch of salt. Serve
1 Pizza