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cauliflower egg goat cheese salt ground black pepper pasta sauce garlic yellow onion shrimp fresh arugula Parmesan cheese olive oil
Viewed: 70 - Published at: 2 years agoIngredients
- 2 lbs cauliflower, riced
- 1 egg, beaten
- 13 cup soft fresh goat cheese, room temp
- 1 teaspoon salt
- 12 teaspoon fresh ground black pepper
- 12 cup Ragu Pasta Sauce, old world style organic
- 4 garlic cloves, finely chopped
- 14 cup yellow onion, diced
- 8 -12 raw deveined tail off medium-sized shrimp
- 1 cup fresh arugula
- 12 cup freshly grated parmesan cheese
- 2 tablespoons olive oil
Method
- Preheat oven to 400 degrees.
- "Rice" the cauliflower in a food processor (process until it has a rice like appearance).
- Boil the riced cauliflower for 5 min, drain in fine mesh colander, place on thin dish towel and squeeze out remaining liquid.
- In a large bowl mix cauliflower, goat cheese, beaten egg, salt and pepper.
- Line a baking sheet with parchment paper, press cauliflower mixture onto baking sheet in desired shape (round or rectangular) make sure "dough" is about 1/3 inch thick.
- Bake for 35-40 minutes or until golden brown and crispy.
- While your crust is baking, heat 1 tablespoon olive oil at medium high in a small sauce pan.
- Sautee the onion and 2 cloves of garlic for 5 min or until translucent.
- Add the ragu sauce and bring to a simmer.
- Turn to low, put a lid on and stir occasionally.
- Heat the remaining oil in a sautee pan, add remaining 2 cloves of garlic and shrimp.
- Cook for 2 - 3 minutes or until done.
- Season with salt and pepper.
- When crust is finished baking, remove from the oven.
- Top with sauce, shrimp, and shredded parmesan.
- Return to oven for 10 minutes.
- In a bowl, toss arugula with a small amount of olive oil, salt and pepper.
- When the pizza is out of the oven , top with fresh arugula, cut and serve.
