Gluten-Free Mini Mediterranean Cauliflower Crust Pizzas

Gluten-Free Mini Mediterranean Cauliflower Crust Pizzas

Prep: 20 minutes • Bake: 30 minutes
Makes: 4 (1 pizza) servings

2 garlic cloves, minced
1 package (12 ounces) fresh riced cauliflower (located in the produce department)
4 large Weis Quality Eggs
1-1/4cups almond flour
2 tablespoons chopped fresh basil plus additional for optional garnish
1/2pint cherry tomatoes, halved
1/4small red onion, thinly sliced
1/3cup chopped drained quartered Weis Signature Collection Whole Artichoke Hearts in water
1/4cup chopped drained Weis Signature Collection Roasted Red Peppers
1/4cup crumbled reduced-fat feta cheese

1.Preheat oven to 400°; line 2 rimmed baking pans with parchment paper. In a food processor, pulse garlic; scrape down sides of the bowl. Add cauliflower; pulse 10 times or to a fine, rice-like consistency. Makes about 3 cups.

2.In a large bowl, whisk eggs; stir in almond flour, basil and cauliflower mixture. Divide mixture into 4 balls and shape each into a 6-inch circle (about 1/2-inch thick) on prepared pans. Bake crusts 20 minutes or until golden brown and crisp.

3.Top crusts with tomatoes, onion, artichokes, peppers and cheese; bake 10 minutes or until edges are crisp and vegetables are lightly browned. Cut each pizza into 4 pieces and basil garnish, if desired.

Approximate nutritional values per serving:
367 Calories, 24g Fat (4g Saturated), 192mg Cholesterol, 474mg Sodium,
18g Carbohydrates, 6g Fiber, 5g Sugars, 0g Added Sugars, 19g Protein