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.