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 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

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. Top pizza with slaw, cucumber, and peanuts; cut into 8 pieces.

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