Not much to see here, just a casual cauliflower-crusted pizza that's begging to be customized with your kids' fave toppings this Friday night. It's so good (and good for them), you might have to make this a new Friday night tradition.  

Makes 4 servings

What you need

3 tablespoons Tessemae’s Italian
2 pounds cauliflower rice
Coarse salt and freshly ground black pepper
1 egg
2 garlic cloves, minced
28 ounces crushed tomatoes
2 cups shredded grass-fed cow's milk cheese (such as Kerrygold) or dairy-free mozzarella-style shredded cheese (such as Daiya)
2 ounces pepperoni
½ of a small green pepper, thinly sliced

What you do

1. Heat oven to 400 degrees. Heat 2 tablespoons Italian in a large nonstick skillet over medium-high heat. Add cauliflower rice to pan and sprinkle with salt and pepper to taste. Cook, stirring often, until tender, about 7 minutes.
2. Let cauliflower cool, then place it in a clean kitchen towel and squeeze out excess water so it is very dry.
3. Combine cauliflower and egg in a bowl and mix until well blended. On a parchment paper-lined baking sheet, spread cauliflower dough out until it resembles a pizza round and bake until golden, about 30 minutes.
4. While pizza crust is baking, heat remaining 1 tablespoon Italian in a medium saucepan over medium heat and add garlic; cook until fragrant, about 30 seconds. Add tomatoes to pot and cook until thickened, about 15 minutes.
5. Increase oven temperature to 450 degrees. Spread tomato sauce over pizza crust and sprinkle with cheese, pepperoni and green pepper slices. Bake pizza until toppings have baked, about 8 minutes.