Chef Helene Henderson shows off a delicious vegetarian pizza!
- ½ cup goat cheese or ricotta cheese
- ½ cup Crème Fraiche
- 1 Egg
- Olive oil
- 1 piece of Lavash bread
- Shredded three-cheese blend
- Finely sliced cauliflower
- 2 Tablespoons whole grain mustard
- 1 lemon , juiced
- 4 Tablespoons olive oil
- 1 clove Garlic, grated
- 8 large Brussel sprouts, thinly sliced
- ½ cup chopped Parsley
- ½ cup toasted, sliced Almonds
Directions for the Pizza:
In a food processor, combine goat or ricotta cheese, crème fraiche and egg. This will create a spreadable mixture.
Spread olive oil on a sheet pan and lay lavash on top
Add shredded cheese
Top with finely sliced cauliflower
Drizzle olive oil and sprinkle lightly with salt
Bake at 450 degrees until browning
Cut and serve
Directions for the Sprouts:
Combine mustard, lemon juice, olive oil, and garlic in a bowl.
Season sliced Brussel sprouts with salt and toss with dressing.
Toss in chopped parsley and almonds.
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