2 cups fresh cauliflower, steamed, drained and riced
2 large pasture raised egg
2 cups grass-fed chedder cheese
1 tsp. toasted and ground fennel
1/4 tsp of pink salt
1 tsp. ground oregano
2 tsp. dried parsley
2 tsp dried basil
1 tsp dried rosemary
2 cloves of garlic
Servings: 8 personal sized mini pizzas
Prep Time: 10 mins
Cook Time: 30 mins
Step #1: For the mini pizza crusts, steam the cauliflower and thoroughly squeeze out liquid using cheesecloth. Next rice or finely chop it (You can do this in a food processor a few pieces at a time).
Step #2: In a bowl, beat the egg then add the cauliflower and shredded cheese.
Step #3: Mix, then press down large spoonful’s onto a parchment paper covered cookie sheet.
Step #4: Sprinkle with the spices and bake at 450 degrees for 8 to 10 minutes. Keep the oven on.
To complete the pizza, add desired pizza sauce (or a slice of fresh tomato) or pesto and then add toppings like grass-fed meat, olives, chopped mushrooms, etc. Just put back in oven til cheese is melted for completed mini pizzas!
(Nutrition information is just for the pizza crust)
***The nutrition info for this recipe is based on the linked ingredients above**