Cooking time: 25-30 minutes

Servings: 8

 

Ingredients:

 Cauliflower Crust:

1 head cauliflower, finely grated

2 eggs, whisked

1/4 cup flaxseed meal

1/4 cup almond flour

1 teaspoon Italian herbs

1/2 teaspoon salt

 Vegetable Toppings:

2 bell peppers, sliced

1 zucchini, sliced

1 red onion, sliced

1 tomato, diced

1/2 cup sliced mushrooms

1/4 cup sliced olives

1/2 cup shredded mozzarella cheese

 Other Toppings (optional):

1/2 cup grated parmesan cheese

1/4 cup pesto

 

Preparation:   

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a food processor, puree the cauliflower until finely ground.

Microwave the cauliflower in a microwave-safe bowl for 8 minutes. Let it cool, then place it in a cheesecloth and squeeze out excess liquid.

Mix the cauliflower with eggs, flaxseed meal, almond flour, Italian herbs, and salt until well blended.

Spread the cauliflower mixture onto the parchment paper, shaping it into a circle with the back of a spoon.

Bake the crust for 10 minutes, then flip and bake for another 10 minutes.

Remove from the oven and add your desired toppings, such as bell peppers, zucchini, red onion, tomato, mushrooms, olives, and mozzarella cheese.

Optionally, add grated parmesan cheese and pesto as additional toppings.

Bake the pizza for an additional 5 minutes until the cheese is melted and the crust is golden brown.

Remove from the oven and serve. Enjoy!