Mediterranean Cauliflower Parmesan Crust
We hit the farm stand and came back with fresh eggplant, zucchini, black olives and onions. Then we created a decidedly Mediterranean balsamic sauce that’s rich, aromatic and perfectly seasoned and put it on an airy cauliflower parmesan crust. The result: a tasty and exotic treat.
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Margherita with Cauliflower Parmesan Crust
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Mediterranean Cauliflower Parmesan Crust
INGREDIENTS: Crust: Cauliflower, Corn Starch, White Rice Flour, Brown Rice Flour, Water, Tapioca Starch, Parmesan Cheese (Pasteurized Cow’s Milk, Cheese Cultures, Salt, Enzymes), Sunflower Oil, Olive Oil, Yeast, Egg Yolk Powder, Xanthan Gum, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Salt, Red Wine Vinegar
Toppings: Low Moisture Part Skim Mozzarella Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), White Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Zucchini, Caramelized Yellow Onions (Yellow Onions, Sugar, Apple Juice Color), Eggplant, Black Olives (Black Olives, Salt, Ferrous Gluconate)
Mediterranean Sauce: Water, Crushed Tomato, Soybean Oil, Sugar, Distilled Vinegar, Balsamic Vinegar, Red Wine Vinegar, Corn Syrup, Salt, Seasoning (Salt, Onion Powder, Corn Starch, Garlic Powder, Spice, Citric Acid, Dehydrated Parsley), Spices, Corn Starch, Dehydrated Onion, Dehydrated Garlic, Xanthan Gum
CONTAINS: Egg, Milk
