MUSHROOM & CARAMELIZED ONION PIZZA WITH BRIE & MAPLE
4½ cups cauliflower florets ½ cup grated Pecorino-Romano cheese 2 large eggs, beaten
1 cup sliced white or yellow onion 1 tbsp grapeseed oil or butter 2 cups sliced mushrooms (cremini, portobello or any other mushrooms of your choice) 1 tbsp unsalted butter 1 tbsp rice flour, cornstarch or tapioca starch ½ cup 1% milk 2 tbsp grated Parmesan ½ tsp minced garlic Pinch sea salt Pinch freshly ground black pepper ¼ cup sliced brie cheese 1 tbsp pure maple syrup Preheat the oven to 450°F. Line a 12" pizza dish or pan with parchment paper and set aside.
To make the crust, place the cauliflower in a food processor and process until very fine. Add the Pecorino-Romano cheese and the eggs and continue to blend until well-combined.
Place the mixture onto the pizza dish and use your hands to spread and press it out evenly; set aside.
To prepare the topping, combine the onion and oil in a large saucepan and cook over medium heat until the onion begins to soften and become translucent, 4 to 5 minutes. Add the mushrooms and continue to cook until softened, about 3 to 4 minutes; set aside.
In a medium saucepan, melt the butter over medium heat and stir in the flour. Whisk in the milk, stirring constantly, until the mixture is smooth. Add the Parmesan and garlic and stir until thickened. Season with salt and pepper. Spread the sauce over the pizza crust. Add the onion and mushroom mixture and brie. Bake for 25 to 30 minutes, or until the edges of the crust are golden. Remove from the oven and drizzle with the maple syrup. Slice and serve immediately.