Ingredients
Scale
- 1 lb of cauliflower, fresh or frozen, or a 1 lb. bag of riced cauliflower (found in frozen section)
- 2 medium-sized beets, peeled and diced
- 1/3 cup grated parmesan cheese
- 2 eggs, beaten
- 2 tsp oregano
- 1/4 tsp salt
- 6 slices fresh mozzarella
- 6 black cured olives, pitted (optional)
- 2-3 basil leaves, chopped
Instructions
- Preheat the oven to 400 F. Line a 9×13 baking sheet with parchment paper.
- Place cauliflower florets in the food processor and pulse until they are chopped very small and resembles the texture and size of grains of rice–this is called “riced cauliflower.” (Skip this step if you are using already riced cauliflower.)
- Place riced cauliflower in a bowl and microwave it for 5 minutes. Set aside to cool slightly.
- Place the beets in the food processor. Pulse several times until they’re chopped very small. Transfer them to a bowl and microwave for 5 minutes. Set aside to cool.
- Place the cooled cauliflower on a clean kitchen towel, wrap it and squeeze out as much water as you can. Repeat the process with the beets. (Please note that the beets will stain the towel.)
- Place the cauliflower and beets in a large bowl. Add the parmesan cheese, beaten eggs, oregano and salt and mix well.
- Spread the cauliflower crust evenly on the lined baking sheet and bake for 20 minutes.
- Remove it from the oven, arrange the mozzarella slices on top and sprinkle with some salt if desired. Bake for 15 minutes, until cheese, is melted. Top with olives and basil.