- 1 Cali’flour Pizza Crust
- 4 oz Brussels sprouts
- 2 t extra-virgin olive oil
- ⅛ t sea salt
- ½ lemon, unpeeled and sliced ⅛” thick
- 2 oz soft goat cheese, at room temperature
- 1 T heavy cream
- 1 t fresh oregano leaves
Prepare Pizza Crust:
Pre-bake the Cali’flour Crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest a minimum of 10 minutes.
Preheat oven to 450. Trim ends from Brussels sprouts and cut in half lengthwise. Toss with olive oil and salt. Place on baking sheet and roast for 25 min: tossing the pan once or twice til they are just about browned all over. Add lemon slices to the pan and roast about 5 min more. Remove when sprouts are fully browned and crisp, and lemon slices are browned.
In a small bowl, whisk the goat cheese with the cream.
Spread the cheese mixture over prepared crust and top with roasted Brussels sprouts, lemon slices, and oregano leaves. Slice, serve, and enjoy!