1 ½ c shredded cauliflower
1 c shredded zucchini
½ c Italian blended cheese
1-2 eggs
¾ c rolled oat flour
Spices: salt, pepper, oregano, basil, Parmesan
seasoning
Mix ingredients together. Allow to rest for 10 minutes.
Shape into a large pizza on a lined pizza tin or baking sheet. You can also
make mini pizza’s measuring ½ c of mixture and spreading it onto a lined pie
tin or 7 inch skillet.
Bake at 400 degrees for 40-45 minutes or until golden brown
on each side. Half way through baking crust, take a fork and poke holes gently
to allow the crust to release moisture.
Top with sauce and your favorite toppings. Return to oven
for an additional 15 to 20 minutes or until done.
Serve. Enjoy.
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| Cauliflower & Zucchini crust pizza (topped with: Spinach, Field Roast Italian Sausage Red Onion, and Smoked Provolone |
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| Spinach, Veggie Meatballs, Onions, Pineapple, Smoked Provolone, Red Pepper flakes, and Oregano |
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