4 servings

DOUGH
1 medium cauliflower in pieces (600 gr app)
3 eggs
1 tbsp dijon mustard
1 tsp oregano
1 tsp salt
pepper to taste
2/3 cups almond flour 
FILLING
2 tbsp homemade tomato sauce
a handful of arugula or spinach
¼ red onion in julienne
1 peeled cubed tomato
¼ red bell pepper in strips
10 sliced olives
5 sliced mushrooms
2 tbsp shredded feta cheese
1 tbsp olive oil
1 tsp sea salt
pepper to taste
oregano

Heat the oven to 430º F.

Place the cauliflower pieces in a food processor and pulse for 1 second until it has rice consistency. Some pieces may have been whole, take the rice out of a bowl and reprocess the pieces.

If you don't have a processor you can grate the cauliflower with a hand grater to make the rice.

In a bowl beat the eggs and add the cauliflower rice, mustard, oregano, salt and pepper, mix well and add the almond flour.

Shape the dough with your hands on an oven sheet, leaving it about 1/2 cm thick. Bake for about 14 minutes. Remove from the oven.

Heat oven to 430º F. Spread the tomato sauce on the dough, put the arugula then distribute the onion, tomato, red pepper, olives and mushrooms. Add olive oil, salt, pepper to taste and oregano. Distribute the shredded cheese. Bake for 8 to 10 minutes. Serve immediately.

Per serving: 250 gr app
Cal: 276.9 P: 14.4 F: 19 C: 10.9