Asparagus Supreme Pizza

(With a Cauliflower Crust)

What You Need

For Crust:

1 large head of cauliflower
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 tbsp almond flour or coconut flour
1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
2 large eggs

For Pizza Toppings:

1/2 cup pizza sauce
3/4 cup shredded mozzarella cheese
2 1/2 tbsp chopped mushrooms
1 tbsp chopped red onion
1/4 cup pepperoni
1 tbsp sliced black olives
2 fresh asparagus spears, shaved



Average



2 personal /12" Pizza



Fresh Asparagus

What You Do

For Crust:

Pre-heat oven to 425°F. Line a baking sheet with parchment paper and set aside.

Chop the head of cauliflower into florets. Place the florets in the food processor. Pulse until the cauliflower resembles rice.

Place riced cauliflower into a microwave safe bowl with 1-inch of water in the bottom. Microwave for 3-4 minutes. The cauliflower should stay intact and be slightly tender.

Drain and press out the liquid with paper towels. It is important that the liquid is removed for the crust to have the right consistency.

Place cauliflower in a bowl, add eggs, cheeses, oregano, salt, pepper, garlic powder, and flour.

Place dough on the lined baking sheet and form into a crust. This recipe will make two mini pizzas or one 12-inch pizza. The crust should be about 1/3 – 1/4 inch thick. Bake for 20 minutes.

For Assembly:

Top pizza with pizza sauce. Follow with the cheese. To shave the asparagus, use a vegetable peeler and peel ribbons of asparagus. I typically snip the top and add it to the pizza as well. Follow with mushrooms, olive, onion, and pepperoni.

Bake for 10 minutes in the oven at 425°F.

Note: The crust can be made in advance and stored in the fridge. If coming from the fridge, allow an additional 5 minutes for baking.

Recipe courtesy of Ashley from Cheesecurd in Paradise

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