Smoked Salmon Pizza with Garlic-Herb Cauliflower Crust
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Smoked Salmon Pizza with Garlic-Herb Cauliflower Crust

Prep: 25 minutes
Bake: 30 minutes • Serves: 4

1 small head cauliflower, coarsely chopped (about 3-1/2 cups)
4 large eggs
1-1/4 cups almond flour
1/4 teaspoon kosher salt
1 garlic clove
1/2 cup loosely packed fresh dill leaves
1/2 cup loosely packed fresh parsley leaves
1/4 cup coarsely chopped fresh chives
1 tablespoon fresh thyme leaves
1 cup baby arugula
1 package (4 ounces) sliced smoked salmon, torn into small pieces
1/2 (4-ounce) package goat cheese, crumbled
1 tablespoon lemon zest

1.Preheat oven to 400°; line cookie sheet with parchment paper. In food processor, pulse cauliflower 10 times or to rice-like consistency. Makes about 3 cups.

2.In large bowl, whisk eggs; stir in flour, salt and cauliflower. In food processor, pulse garlic, dill, parsley, chives and thyme until finely chopped, scraping bowl occasionally; stir into egg mixture.

3.With hands, shape cauliflower mixture into 12-inch circle (about 1/2-inch thick) on cookie sheet; bake 30 minutes or until golden brown and crisp.

4.Top crust with arugula, salmon, cheese and lemon zest; cut into 8 pieces.

Approximate nutritional values per serving (2 pieces):
380 Calories, 27g Fat (6g Saturated), 201mg Cholesterol,
758mg Sodium, 9g Carbohydrates, 6g Fiber, 20g Protein