Thai Spicy Shrimp Pizza with Cauliflower Crust

Ingredients

• 1 small head DOLE^® Cauliflower, coarsely chopped
• 4 large eggs
• 1¼ cups almond flour
• 2 tablespoons salt-free garlic herb seasoning
• ¼ teaspoon salt
• ¼ pound cooked 51–60 count tail-off peeled and deveined shrimp, thawed if necessary
• 1½ teaspoons Thai red curry paste
• ½ cup chopped DOLE^® Tropical Gold® Pineapple
• ¼ cup thinly sliced DOLE^® Red Onion
• ½ package (11.1 ounces) DOLE^® Slawesome!™ Mango Sriracha Kit
• ¼ cup chopped cucumber
• 2 tablespoons chopped roasted unsalted peanuts

Directions

1. Pulse cauliflower, in 2 batches, in a food processor 10 times or to rice-like consistency. Makes about 3 cups.
2. Whisk eggs in a large bowl; stir in flour, seasoning, salt, and cauliflower until well combined.
3. Preheat oven to 400°F. Line rimmed baking pan with parchment paper. With hands, shape cauliflower mixture into 12-inch circle (about ½-inch thick) on prepared pan. Bake crust 25 minutes or until edges start to brown.
4. Toss shrimp and curry paste in a small bowl; top crust with shrimp mixture, pineapple, and onion. Bake 10 minutes or until crust is golden brown.
5. Prepare ½ of the Slawesome! kit as package directs in a medium bowl (reserve remaining kit ingredients for another use). Top pizza with slaw, cucumber, and peanuts; cut into 8 pieces.

Tips & Tricks