Ingredients
1 Spicy Jalapeño Cali’flour Foods Pizza Crust
2 c fresh cauliflower florets
¼ c chipotle chilies in adobo sauce (chopped)
1 lime zested and juiced
1 t honey
½ t garlic powder
¼ of a med onion sliced
¼ c shredded Monterey Jack cheese
1-2 T queso fresco crumbles
¼ c thinly shredded red cabbage
½ jalapeno sliced
2 T chopped cilantro
Kosher salt and fresh ground pepper
Optional: garnish with a drizzle of Mexican Crema, sour cream or creme fraiche.
Prepare Cauliflower
Preheat oven to 425. In a bowl, add and mix together: chipotle chilies, lime zest and juice, honey, garlic powder, salt and pepper (to taste). Toss in cauliflower and onions to coat evenly. Place cauliflower and onions (in a single layer) on a baking sheet lined with parchment paper or foil prepared with cooking spray. Roast for 15-20 min until soft and slightly golden on edges. Remove from oven and set aside.
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 for a minimum of 10 minutes.
Assemble Pizza
On prepared crust, spread Monterey Jack cheese to crust edge then add cauliflower and onions evenly followed by queso fresco. Place in oven on high broil 2-5 minutes to melt cheeses. Remove from oven and let rest. Top with cabbage, jalapeños, cilantro and Mexican Crema (if desired). Serve and enjoy!