This pizza was so delicious, and didn’t leave us feeling bloated after having three whole slices! Cauliflower recipes where have you been!!!
4 1/2 cups of cauliflower florets
1/2 cup of grated Pecorino Romano Cheese
2 Large eggs, beaten
Preheat oven to 450 F. Line a 12 inch (30 cm) pizza dish or pan with parchment paper and set aside. Place the Cauliflower in a food processor and process fine. Add the Pecorino cheese and eggs and continue to blend. Place the mixture onto the pan and use your hands to press and spread out evenly. Add your pizza toppings and bake for 25-30 minutes until edges of crust are golden.
1 Tbsp of grapeseed oil or butter
1 cup white or yellow onion slices
2 cups sliced mushrooms (cremini, portobello or any of your choice)
1 Tbsp unsalted butter
1 Tbsp rice flour, cornstarch or tapioca starch
1/2 cup of 1% milk
1/2 tsp of minced garlic
2 Tbsp grated Parmesan cheese
Pinch of sea salt and a pinch ground black pepper
1/4 cup of sliced brie cheese
1 Tbsp pure maple syrup
Preheat oven to 450 F
Combine the oil and onion in large saucepan over medium heat. Cook until the onion begins to turn translucent and softens about 4-5 minutes. Add the mushrooms and continue to cook until softened another 3 – 4 minutes. Set aside.
Melt butter in medium saucepan over medium heat and add the flour. Whisk in the milk, continue to stir until a smooth mixture is achieved. Add the garlic and parmesan cheese and stir until thickened. Season with salt and pepper.
Spread the sauce on top of the unbaked pizza crust. Add the caramelized onions and mushrooms and top with slices of brie cheese. Bake for 25-30 minutes or until the edges of the crust are golden. Remove from the oven and drizzle with the maple syrup. Slice and serve hot.