Deep-Dish Sausage And Cauliflower Pizza

• 1 large egg
• 1 cup cooked and riced cauliflower*
• 1 1/2 cups grated whole-milk mozzarella, divided
• 3 cooked sausage links, thinly sliced
• 1/2 cup spinach, thinly sliced
• salt and freshly ground black pepper

1. Preheat the oven to 450u0b0F. Mist an 8-inch-square dish with cooking spray.
2. Place egg in a large bowl and beat with a wire whisk until foamy. Add cauliflower and 1 cup mozzarella; stir well. Press cauliflower mixture evenly into pan.
3. Bake 10-12 minutes, until crust is golden and firm. Remove from oven and spread the marinara sauce over crust, then sprinkle with sausage, spinach, and remaining mozzarella. Season with salt and pepper.
4. Return pizza to oven and bake 2 more minutes, just until cheese is melted. Slice into 4 equal pieces and serve immediately.
5. * To rice cauliflower, cut into florets and steam 5-6 minutes over boiling water until fork tender. You'll need 1 1/4 cups florets to make 1 cup of riced cauliflower. Mash with a potato ricer or fork, or transfer to a food processor in batches and pulse to roughly chop. Cool completely before using in recipes. Riced cauliflower stores in the fridge, in an airtight container, for 4 days. Or freeze for up to 3 months.

egg, cauliflower, milk, sausage links, spinach, salt

Taken from food52.com/recipes/31479-deep-dish-sausage-and-cauliflower-pizza (may not work)