Thai Spicy Shrimp Pizza with Cauliflower Crust
![Thai_Spicy_Shrimp_Pizza_with_Cauliflower_Crust-44_1200x600](/-/media/project/dole/recipe-images/thai_spicy_shrimp_pizza_with_cauliflower_crust-44_1200x600.jpg?h=600&w=1200&rev=7e36e2c74f8a44db85956e00b29e20a6&hash=2DDE2A68DAAB8AE820F4F8E9C633ABCD)
Ingredients
- 1 small head DOLE® Cauliflower, coarsely chopped
- 4 large eggs
- 1¼ cups almond flour
- 2 tablespoons salt-free gluten 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 Mango Sriracha Slaw recipe
- ¼ cup chopped cucumber
- 2 tablespoons chopped roasted unsalted peanuts
Directions
- Pulse cauliflower, in 2 batches, in a food processor 10 times or to rice-like consistency. Makes about 3 cups.
- Whisk eggs in a large bowl; stir in flour, seasoning, salt, and cauliflower until well combined.
- 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.
- 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.
- Top pizza with slaw, cucumber, and peanuts; cut into 8 pieces.