garden vegetable pesto pizza

Adapted from “The Iron You/Yeah…Imma Eat That”

Ingredients

  • 1 small head fresh, raw cauliflower (do not use frozen)
  • ½ cup part-skim shredded mozzarella cheese
  • 1 egg
  • ½ teaspoon oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Recipe Serves: 2 individual crusts

Directions

  1. Preheat oven to 450°F. Spray a baking sheet with nonstick cooking spray set aside.
  2. In a food processor, process cauliflower florets until they are in tiny pieces but not fully pureed.
  3. Place the processed cauliflower in a large microwave-safe bowl and microwave for 8 minutes
  4. Spread microwaved cauliflower onto a cutting board and use a towel to press out as much water as possible.
  5. Place cooked, dried cauliflower into a mixing bowl. Stir in the remaining ingredients, mixing well.
  6. Divide prepared mixture into equal mounds. Press down into thin circles on the baking sheet. Bake for 7-10 minutes on the bottom rack of the oven.
  7. Remove crusts from oven and add desired toppings.
  8. Return crusts to oven and bake for 15-20 minutes or until lden-brown (dough will harden as it cools).

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