Riced Cauliflower Pizza


  • 6 pounds Cross Valley Farms® Riced Cauliflower
  • 4 pounds Roseli® Italian Cheese Blend
  • 1 bunch parsley
  • 6 each eggs
  • 2 tablespoons garlic
  • 2 tablespoons salt and pepper
  • 2 pounds asparagus
  • 2 pounds mushrooms
  • 2 cups Roseli® Kale Pesto


Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add riced cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally until cooled, about 15 minutes.

Preheat an oven to 450°F. Line a baking sheet with parchment paper or a silicon mat.

Stir Italian cheese blend, parsley, egg, garlic, salt and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a 10" round pizza crust.

Bake in the preheated oven until lightly browned, about 15 minutes.

Spread kale pesto on prepared cauliflower pizza crust. Top with 1 cup Italian cheese blend, blanched asparagus and mushrooms. Bake at 350° F for 6-7 minutes, high fan until bubbly and golden. Cut into 4 portions per 10" pie. 

Serve with a favorite side, such as salad or soup. Yield: 24 servings.