1 tablespoon Mediterranean Dry Rub
1/2 bell pepper, sliced
1/2 red onion, sliced
1/2 tomato, sliced
Preheat oven to 450°F and line a sheet pan with parchment paper. Separate cauliflower into florets. Add to a food processor and pulse until it achieves a rice-like texture.
Transfer to a microwave safe bowl and cook for 5 minutes. Remove and rest until cool enough to handle. Transfer to a bowl lined with cheesecloth or a thin kitchen towel. Wrap the cloth around the cauliflower and squeeze as much liquid from the cauliflower as possible.
Transfer cauliflower to a bowl and combine with egg and Mediterranean Dry Rub. Flatten into a 12-inch crust on the parchment-lined sheet pan. Bake for 15 minutes.
Calories 150 , Carbs 14 grams, Cholesterol 65 milligrams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, Saturated Fat 3.5 grams, Sodium 510 milligrams, Sugar 6 grams
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