1 Plant-Base Cali’flour crust
1-2 T Kitehill cream cheese style spread
¾ c Brussel sprouts halved
4 winter carrots halved lengthwise
Pink Himalayan sea salt
Prepare Pizza Crust
Pre-bake the Cali’flour crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest a minimum of 10 minutes.
In a pan, lightly saute the Brussel sprouts and carrots in olive oil. Season with sea salt and remove from heat.
On your prepared crust, spread Kitehill to lightly cover to the edges. Add the Brussel sprouts and carrots. This fresh top pizza does not return to the oven. Enjoy!
*This recipe may be converted to use a traditional Cali'flour crust and dairy-based cream cheese.