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Ingredients

  • 4 large Roche Bros. eggs
  • 1 package (12 ounces) refrigerated riced cauliflower
  • 2 garlic cloves, minsed
  • 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 roasted red peppers
  • 1/4 cup crumbled reduced fat feta cheese

DIRECTIONS

  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.

NUTRITION
  • (1 pizza)
  • 367 Calories
  • 24g Fat (4g Saturated)
  • 192mg Cholesterol
  • 474mg Sodium
  • 18g Carbohydrates
  • 6g Fiber
  • 19g Protein

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