• 4 ¹/₂ cups cauliflower
• 1 egg
• ¹/₃ cup cream cheese, low-fat
• 3 tbsp almonds (ground)
• 1 cup tomatoes (crushed)
• 1 garlic clove
• 1 tsp oregano (dried)
• 1 tsp basil (dried)
• 3 tbsp cheese (grated, low-fat)
• 1 onion
• 5 button mushrooms
• ¹/₄ cup smoked salmon
• Dill (fresh) - optional
   
• Salt & pepper
• 2 handfuls of leaf spinach

• Peel the garlic clove and finely grate or press. Peel onion and cut into rings. Brush the button mushrooms clean and slice. Cut smoked salmon into thin slices. Wash the arugula and drain.
• Trim, wash, and roughly chop cauliflower. Grind in a food processor until a uniform, rice-like texture is obtained.
• Place the cauliflower in a saucepan with salted, boiling water and cook for about 4 minutes. Then place the cauliflower in a colander, rinse with cold water to stop the cooking, and drain well.
• Place he cauliflower in a clean dish towel and carefully squeeze out the moisture.
• Mix the cauliflower together with the egg, cream cheese, and almonds.
• Preheat the oven to 350°F (180°C).
• Spread the cauliflower thinly and evenly on a baking sheet lined with parchment paper.
• Bake in the oven on the medium rack for about 35 minutes until golden brown.
• Remove from the oven and let it stand for 10 minutes.
• Make a pizza sauce from the tomato, garlic, oregano, basil, and pepper, then spread on the cauliflower base. You don't need to use all of it.
• Spread grated cheese, onion, mushrooms, and spinach on the base.
• Bake in the oven until the cheese has melted.
• Wash and cut the dill finely. Then, depending on your taste, top the pizza with smoked salmon and dill. You can also add a few cherry tomatoes.

Calories: 406 | Carbohydrates: 17g | Dietary Fiber: 11g | Fat: 18g | Protein: 35g