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Riced Cauliflower Pizza

Riced Cauliflower Pizza

Ingredients

  • 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

Preparation

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.