Red pepper & fontina cauliflower pizza
- 4 cups cauliflower
- 1 egg
- ½ cup shredded parmesan cheese
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ cup almond flour
- 8 oz fontina
- ¾ cup roasted red peppers
- ¼ cup olive oil
- ½ cup fresh basil
Preheat oven to 425 degrees F. Line a sheet pan with parchment paper.
Using a box grater or food processor, shave cauliflower to a rice-like consistency. Place in a large microwave-safe bowl and microwave on high 3 minutes. Stir and microwave again 2 minutes more. Set aside to cool.
Squeeze liquid out of cauliflower, then return it to the bowl. Add egg, parmesan, salt, garlic powder and almond flour. Mix well with your hands to combine.
Transfer the mixture to the prepared baking sheet, and press into a circle, about 1/2-inch thick. Bake 12 minutes, or until golden.
Meanwhile, thinly slice fontina and roasted red peppers.
Brush crust with olive oil and top with roasted red peppers and fontina. Place back in the oven for 3 minutes until the cheese just starts to melt. Remove from oven and top with basil. Cut into slices and enjoy!