Veggie-based Crust Cheese Pizza | Amarillo Grape and Olive

Veggie-based Crust Cheese Pizza

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Amarillo Grape and Olive's products are delicious and easier than ever to order online or come in and taste test for yourself. Or enjoy this veggie-based crust cheese pizza recipe.

Ingredients
  • 20 ounce package frozen cauliflower
  • 1 zucchini
  • 1 egg
  • 1 tablespoon 24 Seasoning Blend
  • 3/4 cup reduced fat smoked gouda cheese
  • 3/4 cup – shaved parmesan, romano, and asiago cheese
  • 1 teaspoon black pepper
  • 6 tablespoons Garlic Infused Olive Oil
  • 3 teaspoons salt
  • 1 tablespoon brown sugar
  • 1/3 cup Blood Orange Balsamic Vinegar
  • 1 tablespoon chopped basil for garnish
Finely shred 1 zucchini. Cook frozen cauliflower per package instructions. With a food processor chop the shredded zucchini and steamed cauliflower until the vegetables are fine and granular (the goal is to replicate flour). With a thin kitchen towel, take a moderate handful of the fine cauliflower and zucchini, place in the center of the towel, and strain the liquids out. Place dry cauliflower and zucchini mixture in a large mixing bowl. Repeat step until all of the cauliflower and zucchini has been strained of liquids. (tip: do this step numerous times in small amounts to ensure the majority of the liquid is removed). Add 1 egg, 1/2 cup of Reduced Fat Smoked Gouda cheese, 1/2 cup of shaved Parmesan Romano and Asiago cheese, 1/2 tsp of black pepper, 1 Tbs of 24 Seasoning Blend, and a pinch of salt to the dry cauliflower and zucchini mixture. Mix all ingredients together. Grease a large cookie sheet and place the vegetable flatbread mix on the sheet. Mold the mixture into a square shape and evenly distribute. Glaze the top of the flatbread with 2Tbs of Garlic Olive Oil. Preheat oven to 450 degrees. While oven heats, finely slice 1 white onion and 2 medium shallots. Heat a large skillet with 2Tbs of Garlic Olive Oil. Add sliced onions, 1/2 tsp of black pepper and 2 tsp of salt. Cook over medium heat for 20 minutes or until onions have caramelized (golden), stirring regularly. While onions cook, place flatbread crust in oven for 35-40 minutes (until crispy and golden brown).  Heat a medium skillet with 2 Tbs of Garlic Olive Oil. Add sliced mushrooms and cook over a medium heat for 10 minutes. Cook the mushrooms for 5 more minutes with 1tsp of Salt (or until soft) and remove from heat. Once the onions have caramelized, add 1Tbs of brown sugar and continue to stir for an additional 10 minutes. Add 1/3 cup of Blood Orange Balsamic Vinegar and cook for an additional 10 minutes (until the vinegar is thick and in

Yield: 4 Servings

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