Monday, August 25, 2014

Roasted Veggie Cauliflower Crusted Pizza (low carb, gluten free)

This recipe makes a cookie sheet pan!
2 cups cooked cauliflower
2 eggs
2 cups mozzarella for crust
1 tablespoon oregano or Italian blend
1/2 teaspoon fennel
1 tablespoon olive oil
sea salt to taste
My toppings:
Use veggies of your choice, need about 2 cups
Grape tomatoes with 4 oz. tomato sauce, oregano, olive oil & sea salt
(can use store bought pizza sauce or your own)
1/2 grilled onion,
1 roasted red bell pepper
2 small zucchinis grilled
3 roasted garlic gloves and sliced
1 cup combination of mozzarella and parmesan
1/2 bunch asparagus grilled or roasted
Preheat oven to 450 degrees
1)Cook cauliflower, drain and put in food processor. Pulse until fine small pieces.
2)Add eggs and 2 cups of mozzarella, pulse until combined
3)Take this mixture and spread out on an oiled cookie sheet. Sprinkle with sea salt and fennel
4)Bake for 20 minutes until browned. Crust should be able to hold together to flip over.
5)Flip crust over and bake for another 10-15 minutes
6)Spread sauce and all veggies top with cheese
7)Bake until cheese is bubbly and brown

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