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Pizza Sauce:

1 can organic tomato paste (6oz)


6oz water

2 tablespoon extra virgin olive oil

1 tablespoon dried basil

1 tablespoon dried oregano 

1 tablespoon garlic powder

1/2 tablespoon balsamic vinegar

1/Mi2 tablespoon onion powder

Mix all the ingredients together and it’s that simple 🙂

Cauliflower Crust:

1 medium-large cauliflower head

1/2 cup Parmesan cheese (grated)

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1 egg

Toppings:

1/2 cup mozzarella cheese

chopped bell peppers

chopped tomatoes

chopped jalapeno

 

chopped zucchini

Instructions: 

Preheat over to 450. Cut all the florets off and chop them up in small pieces. Put them in a food processor or blender until it looks like rice. 

Put the cauliflower in a microwave safe bowl and cover. Microwave on high for 4 mins. 

This part is tricky if you don’t have the correct straining bag, so when I took the cauliflower out of the microwave I laid a kitchen cloth and some paper towels down. Dump the cauliflower on it and let cool for a couple of mins. 

Once cooled I wrapped the cauliflower in the paper towel and squeezed as much water as I could out of it. I repeated this a few times, every time with dry paper towels. 

In a bowl, mix the cheese and herbs. Add cauliflower and egg. 

Prepare baking sheet with parchment paper and brush with olive oil.

Roll cauliflower into 1 1/2 inch balls and flatten to make mini pizza sized bites. 

Bake for 7 minutes then add sauce and toppings. 

Bake for 6-8 more minutes.