1-2 Cali’flour Foods Pizza Crust(s)
3 c chopped cauliflower
¼ c chopped onion
1 T oil
¾ c water
2 c grated sharp white cheddar cheese
2 t Mexican chili powder
¼ – 1 t cayenne pepper, to taste
Juice from ½ lime
1 garlic clove, finely minced
¼ t sea salt
For Garnish: ½ c chopped tomatoes, ¼ c chopped onion, ¼ c chopped cilantro, 1 sliced serrano or jalapeño pepper
Prepare Cali’flour Crisps
Preheat oven to 400. Cut Cali’flour Crusts into triangular chip pieces and place on vented pizza pan or screen in a single layer. Bake 12-14 minutes until crisp. Remove from oven and let rest to set up.
Continue to use oven set at 400. Place the oven rack on the top shelf. Place cauliflower and onion in a bowl. Toss together with oil, chili powder, cayenne pepper, and salt to coat. Place veggies on a nonstick baking sheet or one lined with parchment paper. Broil for 20 minutes, stirring halfway, until the cauliflower is soft and caramelized. Remove from oven. Add roasted veggies and water to a blender and mix on high until smooth. Pour mixture into a small cast iron skillet and warm over medium-high heat until it starts to bubble. Stir in the cheese and once cheese is melted, remove skillet from heat. Stir in fresh lime juice, garlic, and sea salt. Taste and adjust seasonings.
Garnish with tomatoes, onions, peppers, and optional extra chili powder. Serve with Cali’flour Crisps. Enjoy!