Steak Fajita Cauliflower Crust Pizza
Yield: 4 servings
Complete Lean & Green Meal: 1 lean, 3 green, 3 condiments
Total Time: 45-60 minutes
Cauliflower Crust
5 cups riced cauliflower
3 large eggs
¾ tsp salt
Steak Fajita
¾ lb. flat iron steak
1 cup thinly sliced green bell peppers
1 tsp cumin
½ tsp salt, divided
¼ cup tomatillo salsa
1 cup shredded, reduced-fat mozzarella
Directions
1. Spread the cauliflower on a baking sheet lined with parchment paper and bake at 425⁰F for 30 minutes until golden brown. Remove from oven and allow to cool.
2. In a kitchen towel, squeeze the cauliflower to remove excess moisture. Mix together the cauliflower with the eggs and salt.
3. Spread the cauliflower mix onto the parchment lined sheet pan and press into a 12-inch circle. Bake at 400⁰F for 8 minutes.
4. While the crust bakes, prepare the toppings. Season the steak with ¼ teaspoon salt and sear over high heat in a non-stick skillet on both sides until well-browned but still rare. Remove from skillet and set aside.
5. Combine the peppers, cumin, remaining salt, and tomatillo salsa with ¼ cup of water in the same skillet and boil for 2 to 3 minutes until all moisture has evaporated.
6. Slice the seared skirt steak against the grain into thin slices, and combine with the cooked peppers and salsa.
7. Remove the sheet pan from the oven and evenly spread the fajita topping on top. Sprinkle the specified amount of mozzarella cheese on top of those toppings, and then bake pizza at 400⁰F for about 10 to 12 minutes until golden brown.
8. Cut the pizza into 8 equally-sized pieces (2 slices per serving).