Loaded with veggies, this tasty pizza is rich in photo nutrients and fiber to help prevent inflammation associated with PCOS. The low-carb crust helps keep insulin levels stable — a definite advantage if you live with PCOS.

1 cauliflower head, trimmed and chopped into small pieces

1 Tbsp olive oil

1 tsp olive oil

1/4 tsp salt

1 large lemon

6 oil-packed sun-dried tomatoes

1/3 cup green or black olives, pitted and sliced

1 large egg, lightly beaten

1 cup part-skim shredded mozzarella cheese

1/2 tsp dried oregano

Black pepper to taste

1/4 cup slivered fresh basil

Preheat oven to 450 F.

Line a pizza pan with parchment paper.

Place cauliflower pieces in food processor and pulse to rice-sized pieces

Place 1 Tbsp oil and salt in large nonstick skillet. Add cauliflower and stir frequently over medium-high heat 8 to 10 minutes until cauliflower softens without browning.

Transfer cauliflower to large bowl and cool for 10 minutes.

Peel and discard skin and white pith from lemon. Cut out lemon segments from the membranes into a bowl. Remove seeds and drain out the juice. Drain and chop the sun dried tomatoes. Combine olives and tomatoes with lemons in the same bowl.

Add cheese, oregano and beaten egg to the cauliflower. Stir to combine and spread the mixture onto the prepared pizza pan. Shape the mixture into a 10-inch round. Drizzle with 1tsp olive oil.

Bake 10 to 14 minutes, until the pizza begins to brown.

Remove from oven, scatter tomato-olive-lemon mixture over the pizza and bake 8 to 14 minutes more, until evenly browned. Scatter basil over the pizza, slice and serve.