NUTRITION

SERVINGS

INGREDIENTS

2 cups riced cauliflower

2 tbsp ground flaxseed

3 tbsp almond flour

1 scoop unflavored pea protein powder

3 tbsp nutritional yeast

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 cup tomato sauce

0.25 cup red bell pepper

0.25 cup zucchini

2 tbsp red onion

1 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

  Place the riced cauliflower in a clean kitchen towel and squeeze forcefully to remove as much liquid as possible until the cauliflower is very dry.

• 3

  In a large mixing bowl, combine the dried cauliflower, ground flaxseed, almond flour, pea protein powder, nutritional yeast, oregano, garlic powder, and sea salt.

• 4

  Mix the ingredients thoroughly to form a dough, then press it into a thin, even circle on the prepared baking sheet.

• 5

  Bake the crust for 18 to 20 minutes until the edges are golden brown and the center feels firm to the touch.

• 6

  While the crust bakes, toss the sliced bell pepper, zucchini, and red onion with olive oil and roast on a separate tray for 10 minutes.

• 7

  Spread the tomato sauce over the baked crust, top with the roasted vegetables, and return to the oven for an additional 5 minutes.