Ingredients
2 heads of cauliflower, sliced
1 14.5-oz. can crushed tomatoes
1 c. ricotta
2 tbsp. extra-virgin olive oil
1 tsp. McCormick Oregano Leaves
1 tsp. McCormick Garlic Powder
Pinch of McCormick Crushed Red Pepper
salt
Pepper
2 c. Mozzarella, shredded
1/2 c. Parmesan, shredded
1 c. pepperoni, divided
Preparation
Step 1Preheat oven to 375 degrees F. Steam the cauliflower with water in a covered pot to desired tenderness, and set aside. In a saucepan, simmer crushed tomatoes with olive oil and spices.
Stir in ricotta. Step 2In a large bowl, mix cauliflower with sauce. In another bowl, mix together mozzarella and Parmesan.Step 3In a large baking dish, layer ½ cauliflower mixture, and top with ½ cheese mixture. Top with ½ cup pepperoni. Repeat process a second time to fill dish. Step 4Bake 25-30 minutes.
