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Lunch Collection



  • 1 small head cauliflower
  • 1/2 cup mozzarella, shredded
  • 1/2 cup parmesan, shredded
  • 3 Eggland’s Best® eggs
  • 1/2 tsp basil
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • salt & pepper to taste


  • Combine ricotta cheese, egg, parsley, garlic and salt in bowl.
  • Preheat oven to 450F. Line a baking sheet with parchment paper and set aside.
  • Chop your cauliflower into florets, and place half in your food processor.
  • Process till extra fine. Repeat for the other half.
  • Place the cauliflower rice in a nonstick pan over medium-high heat. Cook stirring frequently for 8 minutes. Or place in a microwave-safe bowl and cook in the microwave for 4 minutes, let cool.
  • Using a nut bag, cheesecloth, or clean dish towel drain water out of the cauliflower. Remove as much water as possible.
  • Transfer mixture onto your prepared baking sheet and spread out your crust, keep 1/4 – 1/2-inch-thick for best results.
  • Spray lightly with nonstick spray and bake for 15 minutes, and broil for 3.
  • Top with sauce and cheese and bake for another 5-8 minutes.
  • Serve immediately, enjoy!
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