Goat Cheese Veggie Pizza

My weirdly named pizza tastes unbelievably terrific. It can be a side dish or a small appetizer pizza for two. Traditional veggie pizza recipes use prepackaged crescent rolls for the base, but this results in waste because you don't need the whole package for a smaller version. My recipe uses a cauliflower pizza crust base which happens to be keto as well as gluten free. Herbs and extra cheese go into the crust making every bite delicious. Even grumpy Grandpa Zee finds this flavorful treat appealing.

Ingredients:

For crust:

· 12 oz. package frozen cauliflower rice

· 1/3 cup Parmesan cheese

· 1/3 cup shredded mozzarella cheese

· 1 egg

· ½ tsp. dried parsley

· ½ tsp. dried chives or onion powder

· ¼ tsp. dried garlic powder

· ½ tsp. dried dill

· ¼ tsp. black pepper

· ¼ tsp. salt

Toppings:

· 4 oz. goat cheese combined with ¼ cup mayo

· veggies as desired (shredded carrots, diced tomato, diced cucumber, chopped green onion, broccoli, etc.)

· ¼ cup shredded cheddar cheese

· oven

· 10x7 inch cookie sheet or baking dish of comparable size

· parchment paper

· mixing bowl

· measuring spoons and cups

· clean dish towel.

Prepare cauliflower as directed on the package. Afterwards wring the liquid out of the cauliflower using a clean dish towel.

1. Combine the crust ingredients

2. Form into a ball with your hands

3. Pat into a parchment-lined cookie sheet

1. Bake at 450 degrees Fahrenheit for 10 minutes.

2. Flip crust over in pan and bake for 5 more minutes.

3. Let cool!

Spread goat cheese and mayo mixture around on the pizza crust.

Add veggies as desired. Top with cheddar cheese. Refrigerate for 30 minutes.

Cut into squares and enjoy as an appetizer or as a healthy side dish.