Vegan + Keto Pizza with Cauliflower Crust

3 cups cauliflower rice

salt and pepper to taste

2 tbsp ground flax seed

6 tbsp water

1 tsp dried oregano

½ tsp dried garlic

1 tsp chili flakes

2 tbsp almond flour

For topping

1 tomato

3 tablespoons pesto, recipe to follow

1 ½ cups diced mushrooms

1 green pepper, diced

1 teaspoon chili flakes

1 teaspoon dried oregano

fresh basil for topping

For the pesto sauce

1 ½ cups fresh basil

½ cup pine nuts

2 garlic cloves

¼ cup olive oil

salt to taste

lemon juice

Preheat oven to 350 F or 180 C.

In a bowl add the cauliflower rice, salt and pepper to taste, dried oregano, dried garlic, and chili flakes.

In another bowl mix the ground flaxseeds and water and let them sit for 5 minutes.

Add the flax egg in the mixture and stir in the flour and semolina.

Mix until just combined.

Spread the mixture into a baking pan lined with parchment paper.

Bake about 20-25 minutes.

Prepare pesto by pulsing all ingredients in Cuisinart (or for a work-out, use a mortar and pestle!)

Spread the pesto on top of the cauliflower crust and arrange tomatoes, diced mushrooms, diced pepper, chili flakes and dried oregano.

Bake another 15 minutes.

Serve and enjoy.

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