Arugula and Portobello Cauliflower Pizza from Frozen
| 1 min read
Serving Amount
Ingredients
12 ounce bag riced cauliflower
1 egg
1⁄4 cup mozzarella cheese, shredded
2 tsp Italian seasoning or oregano
1⁄2 tsp salt
1⁄2 tsp pepper
Spray oil
1⁄4 cup pizza or pasta sauce
1⁄4 cup fresh arugula
1 portabella mushroom, sliced or 4 sliced baby portobella mushrooms
1⁄2 cup mozzarella cheese, sliced or shredded.
Instructions
Step 1
Preheat oven to 450 degrees.
Step 2
On a lined baking sheet, place riced cauliflower in an even layer. Roast for 10 minutes.
Step 3
Optional step for a smoother crust – if using an immersion blender, add cauliflower to a bowl, then blend.
Step 4
Optional step for a smoother crust – if using a food processor, add cauliflower then blend.
Step 5
Once cauliflower has cooled enough to handle, add to a cheese cloth or tea towel. Squeeze out excess moisture by squeezing a few times. Aim to remove about ¼ cup of fluid.
Step 6
In a bowl, whisk the egg with spices, salt and pepper then add cauliflower and mozzarella. Mix until well combined. Spray a lined baking sheet with oil. Shape “dough” into a pizza shape that’s about ½ inch thick. Bake for 20 minutes, flip, then bake for another 5 minutes. Turn down oven temperature to 400 degrees F.
Step 7
Apply toppings except for arugula and bake until cheese is melted, about 7-10 minutes. Add fresh arugula leaves and enjoy!
