Mediterranean Pizza with Cauliflower Crust

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I’ve taken a long hiatus, nay a “pregnant pause” if you will, from cooking since about the third trimester of my last pregnancy. As my daughter rounds the corner of two months old, I have started to have the desire to cook again….FINALLY!!

This recipe is great for beginners, comer backers, and those who love to work with their hands. This “pizza” would work great with any choice of toppings, however I chose to make a Mediterranean version to eaaaaaaaaaaase myself back in.

Enjoy.

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RECIPE:

Crust:

1 medium head of cauliflower cut into florets

1/2 cup powdered parmesan cheese

1 tsp Italian seasoning

1sp salt

1 large egg

Toppings:

1 can olives; drained (you can choose any olives you like, I went with green)

1 can artichoke hearts; drained

feta cheese; crumbled

1 jar sun dried tomatoes

fresh arugula

olive oil

balsamic vinegar

LEVEL: Easy

DIRECTIONS:

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
Using a food processor, pulse the cauliflower florets to a fine powder (it should resemble snow and you should have about 2 1/2 cups).

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Next, transfer the processed cauliflower to a microwave-safe bowl. Cover the bowl with plastic wrap and puncture the plastic 3-4 times with a fork. Microwave cauliflower 4 minutes. Next, on a thin, clean, dry kitchen towel, dump out the cauliflower and allow to cool.

Once cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible (you will be surprised by the amount of water. This may take a few minutes.)  In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, and egg until well combined.

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Transfer to the prepared baking sheet and press into a 10-inch round. It is important to make sure your round is thin and even. Bake until golden, 10 to 15 minutes. (I did 10 minutes).

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Next, remove the crust from the oven. Once it is cool to the touch, brush the crust with olive oil and sprinkle with chopped olives, artichoke hearts, sun dried tomatoes, and feta cheese.

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Place back in the oven for an additional 10 minutes.

While the pizza is cooking, in a large bowl dress the arugula with olive oil and balsamic vinegar. When the pizza is done, remove from oven and transfer to a serving plate and top with dressed arugula.

Bon Appetit!

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