Ingredients
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2 (12 oz) bags cauliflower florets
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3/4 cup cashews
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1 1/2 cups grated Parmesan cheese
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2 tsp dried oregano
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2 eggs
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1 large red onion
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1 yellow bell pepper
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2/3 cup sun-dried tomato pesto
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1 (8 oz) sliced mozzarella
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3/4 cup pitted black olives, sliced
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1/2 cup fresh basil leaves
Steps
1
Preheat the oven to 400°F. In two batches in a food processor, grind the cauliflower along with the cashews, Parmesan cheese and oregano, until the mixture is the consistency of fine breadcrumbs. Transfer to a large bowl. Make a well in the center and break the eggs into it. Knead by hand until the mixture forms a workable dough.
2
Spread the cauliflower dough into a ¼-inch thick oval shape on a parchment-lined baking sheet. Bake for about 30 min., or until golden-brown.
3
While the crust bakes, cut onions and pepper into thin rings. Spread the pesto evenly over the crust, and top with onions, peppers and mozzarella slices. Sprinkle over the olives. Bake for about 15 min., or until cheese is melted and vegetables are softened. Top with basil and serve.
