Cauliflower Pizza

I don’t like calling this Pizza as the crust is nothing like pizza dough. It is a nice alternative for those interested in upping their veggie intake.

Ingredients for Crust:

• 1 package frozen cauliflower rice

• 1/2 tsp sea salt

• 1/2 tsp oregano

• 1/2 tsp garlic granules

• 3/4 cup finely crumbled sheep’s milk feta

• 1 egg

Here’s How:

1. Preheat oven to 400.

2. Prepare 2 pizza pans by covering with parchment paper.

3. Place defrosted cauliflower on a thick kitchen towel and ring out any excess liquid, then place it in a bowl.

4. Add seasonings and cheese and mix well.

5. Add raw egg and blend in.

6. Press on to 1 of the pizza pans on top of parchment using a spatula. Dip the spatula in water when the mixture begins to stick to the spatula.

7. Bake for 20 minutes.

8. Let cool and take other pizza pan covered with parchment paper, and place on top of crust and flip it.

9. Remove parchment that is now on top and bake another 20 minutes.

10. Let cool.

Ingredients for Topping:

• 1/2 jar eggplant dip from Trader Joe’s

• 1/2 jar pepita salsa from Trader Joe’s

• 1 1/2 cups sliced brussel sprouts

• 1/2 cup chopped onion or green onion or mixture of both

• 1/2-3/4 cups sliced mushrooms of your choice (I like shitake)

• 1/2 cup finely grated pecorino romano

• 1/2 cup finely grated manchego

Here’s How:

1. Mix the eggplant and salsa in a small bowl and set aside.

2. Preheat oven to 375 and roast brussels, onion and mushroom after drizzling with olive oil, se salt and pepper for 15 minutes.

3. Pour eggplant mixture on to center of crust and carefully spread until it covers all but 1/2” of the crust around the edge.

4. Distribute the roasted veggies all around and top with cheese.

5. Bake at 400 for approximately 15 minutes.

6. Let cool for 5 minutes, cut and with a spatula, plate it and enjoy!

Feel free to vary vegetables and cheese. I just used what I had in the fridge and it was a tasty dinner with a green salad.