Mexican Cauliflower Crust Pizza
Serves: Serves 4
1 medium head of cauliflower
½ cup shredded jack cheese
1 clove garlic, minced or pressed
¼ teaspoon sea salt
¼ teaspoon dried oregano
1 tablespoon almond meal (optional, if needed to help bind)
¾ cup refried beans
1½ cups shredded jack cheese
½ cup halved cherry tomatoes
2 tablespoons chopped black olives
Salsa, for serving
Guacamole, for serving
1. Trim the stem and outer leaves off the cauliflower. Cut into small florets. Place cauliflower in a food processor and pulse until it forms a snow-like consistency, scraping down sides as needed. You should have 2-3 cups.
2. Scrape cauliflower snow out into a microwave safe bowl. Heat for 4 minutes then dump out onto a clean kitchen towel. When cool enough to handle, use the towel to squeeze out as much water as possible. Pour the cauliflower back into the bowl.
3. Preheat the oven to 450 degrees. Line a baking dish with parchment paper. Add cheese, garlic, salt, and oregano and stir to combine. Add egg and stir to combine, forming a dough-like consistency. If needed, add a tablespoon of almond meal to bind.
4. Press the dough together into a round ball and scoop out onto the baking sheet. Press down, forming a crust about ¼th of an inch thick. Place in the oven and bake 8-11 minutes until the crust is browned and starting to crisp around the edges.
5. Remove from the oven and carefully spread the beans over the crust. Top with cheese, tomatoes and black olives. Place back in the oven and bake another 5-7 minutes until the cheese is melted. Remove, let cool a couple minutes (this will help it stay together after cutting), then dollop with salsa and guacamole and serve.
Recipe and photo courtesy Rachael Hartley, RD, LD, CDE @ Avocado A Day
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