Fig, Arugula, Fennel, and Balsamic Maple Glaze Cauliflower Crusted Pizza

Gluten- free, dairy-free cauliflower pizza that actually stays together? I got youu.

Ingredients:

3/4 cup tiger nut flour

1 package of frozen riced cauliflower

2 eggs

1 clove of garlic

1 tsp salt

pepper

1 tbsp avocado oil

1 scoop of collagen peptides

figs

arugula

fennel

balsamic vinegar

maple syrup

 

 

 

Directions:

To make the crust:

  1. Preheat oven to 400 deg.
  2. Coat a baking dish (I used a glass baking dish) with coconut oil allow to heat up in the oven. Remove the baking dish and make sure the coconut oil is coating the dish evenly to create a nonstick surface.
  3. In a microwave safe dish, heat the frozen riced cauliflower in the microwave for about 5 minutes or until fully thawed. Place off to the side to cool.
  4. Once cooled, add the riced cauliflower, as well as the tiger nut flour, garlic, eggs, salt, avocado oil, and collagen peptides to blender. Blend until fully mixed.
  5. Spread the mixture evenly across the baking sheet and place in oven.
  6. Cook this for 20-30 minutes depending on the thickness of the crust.
  7. Remove from the oven and allow the crust to cool and harden for about 20 minutes.

To make the toppings:

  1. Cut the fennel and sautee in a pan with avocado oil, salt, and pepper until the fennel has softened.
  2. Top the pizza with arugula, fig slices, and sauteed fennel.
  3. In a pan, heat up balsamic vinegar and maple syrup on medium heat for a couple of minutes. Turn off heat and allow the cool. The mixture will form a syrup. Spread syrup across pizza crust.