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Spinach Pizza with Cauliflower Crust Dish

PP say Yes Phase 2 Recipe Phase 3 Recipe

PHASES: 2-3

SERVES: 2

TOTAL TIME: 30 minutes prep, 35 minutes to cook: 65 minutes total

Ingredients

Extra virgin olive oil for greasing the pan

1 small head cauliflower, cut into small florets

1 pastured or omega 3 egg, slightly beaten

1/2 cup shredded buffalo or goat mozzarella

1/2 teaspoon sea salt, preferably iodized

1/2 teaspoon cracked black pepper

1/2 teaspoon dried oregano

3/4 cup shredded buffalo or goat mozzarella (use for topping)

1/2 cup cooked and drained spinach (use for topping)

Chopped vegetables of your choice (optional to use for topping)

1/4 cup grated Pecorino-Romano cheese (use for topping)

Pinch sea salt, preferably iodized (use for topping)

Separate ingredients for cooking pizza and for toppings!
Directions to Cook

Rice the cauliflower. You will have approximately 3 cups. Transfer to a microwave safe dish and microwave on high for 8 minutes, until cooked. Allow to cool, stirring occasionally.

Place a rack in the middle of the oven. Heat the oven to 450F. Grease a 10-inch ovenproof frying pan with olive oil. Place the cooled riced cauliflower in a dishtowel and twist and squeeze to remove all the moisture. Transfer to a mixing bowl. Add the egg, mozzarella, salt, pepper and oregano. Mix well. Press the mixture evenly in the frying pan.

Over medium heat on the stove top, crisp the cauliflower crust for a few minutes. Transfer to the oven and bake for 15 minutes, until golden. Let cool for 5 minutes and add the topping. Scatter the mozzarella evenly over the pizza base and spread the spinach over this. Ass any additional vegetables. Sprinkle with the Pecorino-Romano cheese and add a pinch of salt. Bake for an additional 10 minutes, until the cheese has melted.

Vegan Version

Replace the egg with 1 Vegan Egg and use Kite Hill Ricotta cheese in lieu of the cheeses.

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