16 g 15 + 30 m Medium
1 serving
Ingredients
Crust
4 oz. shredded cheese
5 oz. grated cauliflower
2 eggs
½ tsp salt
Toppings
4 tbsp tomato sauce
2 oz. shredded cheese
2 oz. mozzarella cheese
10 olives
¼ sliced green bell pepper
¼ thinly sliced yellow onion
1 tbsp dried oregano or dried
basil
Instructions
- Preheat the oven to 350°F (180°C). Grate the cauliflower in a food processor fitted with a metal blade, or with a box grater. Place in a large bowl, and add shredded cheese, eggs (lightly beaten) and salt. Stir well.
- Using a spatula, spread mixture thinly on a baking sheet lined with parchment paper, to form an 11-inch (28 cm) diameter circle. Bake for about 20 minutes, or until lightly browned.
- Remove from the oven. Spread the tomato sauce over the crust and top with cheese. Add thinly sliced olives, bell peppers and onions. Sprinkle oregano or basil on top.
- Increase temperature to 420°F (210°C), and bake for 5-10 minutes, or until warmed through and cheese is melted.
Tip!
So many options for the sauce! Store-bought and homemade tomato sauce both work well. In a pinch, you can also dilute tomato paste with a little water – or just finely chop a fresh tomato. Or kick it up a notch with ajvar relish or red tomato pesto! You can’t go wrong when you play with fresh vegetables and a cauliflower crust!
