Ingredients
Scale
- 1 small head of cauliflower, cut into florets
- 1/2 cup almond flour
- 1/3 cup shredded cheddar cheese (vegans use plant-based cheese)
- 1 tablespoon grated parmesan cheese (vegans use plant-based cheese)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, divided
- 2 eggs (vegans use vegan egg alternative)
- Cooking spray
- 1 teaspoon canola oil
- 2 cups kale, chopped
- 1/8 teaspoon crushed red pepper
- 1 cup prepared pizza sauce
- 4 ounces shredded mozzarella cheese (vegans use plant-based cheese)
Instructions
- Preheat oven to 450 degrees F.
- Place a medium sized cast iron skillet in oven while it heats.
- Pulse cauliflower florets in a food processor until it resembles rice. Measure 3 1/2 cups of the riced cauliflower.
- Place in a microwave safe bowl and cook on high for 6 to 7 minutes. Remove from bowl and wrap in paper towels, pressing to remove excess water. Allow to cool 5 to 10 minutes.
- In a large bowl, mix cauliflower, almond flour, cheddar and parmesan cheeses, oregano, basil, garlic powder, black pepper, half of salt, and eggs (or alternatives) to form a dough.
- Remove skillet from oven and spray with cooking spray. Press dough into bottom of skillet. Bake 15 minutes or until crust is golden brown. Remove from oven.
- While crust cooks, heat oil in a medium sauté pan over medium heat. Add kale and season with remaining salt and crushed red pepper. Sauté 5 minutes or until leaves have softened. Set aside.
- Top crust with sauce, leaving 1 inch uncovered at edges. Top with mozzarella and kale. Return to oven and cook 10 more minutes or until cheese is bubbling. Allow to cool slightly before serving.
Notes
*Add chopped fresh basil to your sauce to add extra flavor.
*Kale can be substituted for spinach or other favorite vegetables.
*Remaining riced cauliflower can be refrigerated up to 2 days and used in other recipes.
*Nutrition information per serving: 270 calories, 20 g total fat, 8 g saturated fat, 580 mg sodium, 21 g carbohydrate, 8 g fiber, 25 g protein