Cauliflower crust recipe
1 bag of Taylor Farms Diced Cauliflower
½ cup shredded mozzarella
¼ cup grated Parmesan
½ tsp dried oregano
½ tsp kosher salt
½ tsp black pepper
¼ tsp garlic powder
1 egg lightly beaten
1 cauliflower crust
Olive oil, for drizzling
1 bag Taylor Farms Buffalo Ranch Chopped Kit
1 tsp red pepper flakes
200g grilled chicken, optional
Preheat the oven to 200 degrees C. Line a baking sheet with parchment paper.
Steam Diced Cauliflower in a steamer basket and drain well. (Place steamed cauliflower into a thin tea towel or cheese cloth and ring out until all of the excess liquid is gone.) Let cool.
In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and egg. Transfer to the centre of the baking sheet and form into an even circle, flattening to resembling a pizza crust. Bake for 20 minutes.
Add desired toppings and bake an additional 10 minutes.
Pre-heat oven to 200 degrees
While the oven is heating, add all salad kit ingredients into a bowl and toss with light dressing. Set aside.
Bake crust (on a pizza pan) for 10-12 minutes, remove from oven and let cool. Once the crust is cool, drizzle olive oil on top and add a pinch of sea salt.
Next, add the tossed salad directly onto the pizza. Top with red pepper flakes for some spice.