Mini Mediterranean Cauliflower Crust Pizzas
Prep: 20 minutes
Bake: 30 minutes • Serves: 4
4 Eggland’s Best Large Eggs
1 package (12 ounces) refrigerated riced cauliflower
2 garlic cloves, minced
1-1/4 cups almond flour
2 tablespoons chopped fresh basil plus additional for garnish (optional)
1/2 pint cherry tomatoes, halved
1/4 small red onion, thinly sliced
1/3 cup chopped drained quartered artichoke hearts in water
1/4 cup chopped drained Delallo® Roasted Red Peppers
1/4 cup crumbled reduced fat feta cheese
1 package (12 ounces) refrigerated riced cauliflower
2 garlic cloves, minced
1-1/4 cups almond flour
2 tablespoons chopped fresh basil plus additional for garnish (optional)
1/2 pint cherry tomatoes, halved
1/4 small red onion, thinly sliced
1/3 cup chopped drained quartered artichoke hearts in water
1/4 cup chopped drained Delallo® Roasted Red Peppers
1/4 cup crumbled reduced fat feta cheese
1.Preheat oven to 400°; line 2 rimmed baking pans with parchment paper.
2.In large bowl, whisk eggs; stir in cauliflower, garlic, flour and basil. Divide cauliflower mixture into 4 balls; with hands, shape each into 6-inch circle (about 1/2-inch thick) on prepared pans. Bake crusts 20 minutes or until golden brown.
3.Top crusts with tomatoes, onion, artichokes, peppers and cheese; bake 10 minutes or until edges are crisp and vegetables are lightly browned. Cut each pizza into 4 pieces; serve garnished with basil, if desired.
Approximate nutritional values per serving (1 pizza):
367 Calories, 24g Fat (4g Saturated), 192mg Cholesterol,
474mg Sodium, 18g Carbohydrates, 6g Fiber, 19g Protein