Whole30® Cauliflower Crust Pizza

Crust

• 1 Pound Frozen Cauliflower Rice, thawed and squeezed dry
• 2 Flax Eggs: 2 Tablespoons Ground Flaxseed + 4 Tablespoons Water
• 1 Tablespoon Ground Flaxseeds
• 3 Tablespoons Nutritional Yeast
• 4 Teaspoons Arrowroot Starch
• 2 Teaspoons Litehouse Freeze Dried Garlic
• 1 Teaspoon Litehouse Freeze Dried Oregano
• 1 Teaspoon Litehouse Freeze Dried Basil
• 1/4 Teaspoon Salt

Pizza

• 1/2 Cup Organicville Pizza Sauce
• 1/2 Green Bell Pepper
• 1/4 Cup Sliced Mushrooms
• 1/4 Cup Halved Tomatoes
• 2 Tablespoons Thinly Sliced Yellow Onion
• 2 Tablespoons Sliced Jalapeno
• 1 Cup Spinach

1. Make sure cauliflower is drained well. Squeeze dry with a towel to release as much moisture as possible.
2. Make the flax eggs. Mix the 2 tablespoons of ground flaxseed with the 4 tablespoons of water and let sit for 5 minutes.
3. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
4. In a large bowl, mix the cauliflower rice with the flax eggs, ground flaxseeds, nutritional yeast, arrowroot starch, garlic powder, oregano, basil, and salt.
5. Transfer to the parchment lined pan and form the mixture into a round crust that’s ¼” thick.
6. Bake for 30 minutes at 400ºF, until dry and golden. Use the parchment paper to flip the crust over, and bake again until the other side is nice and dry, 5-10 more minutes.
7. Add the Organicville pizza sauce and desired vegetable toppings (except spinach). Return to the oven for 10-15 minutes, until the vegetables are soft.
8. Remove from the oven and top with the fresh spinach. Enjoy!