Cauliflower Pizzas with Chard and Olives

Saw this veggie treat in the paper this morning.
(makes 2 small pizzas)

For the crusts:
1 large cauliflower, (2&1/2-3 lbs.) or 2 lbs. cauliflower florets or store-bought cauliflower rice
1/4 cup water
2 large eggs
2 T dried Italian herb blend
1/2 finely ground almonds or almond meal
1/2 cup finely grated Parmigiano-Reggiano or pecorino Romano cheese
1 t. fine sea salt
1/2 t. freshly ground black pepper
Coconut* oil cooking spray

For the toppings:
2 T. EVOO, plus more for drizzling
1 large red onion, thinly sliced
1/2 t. kosher or sea salt, plus more as needed
1/pint cherry or grape tomatoes, halved
2 cloves garlic, finely chopped
8 oz. Swiss chard, stemmed and chopped into bite-size pieces
1/2 cup pitted Kalamata olives
2 oz. feta or crumbly herbed* goat cheese

For the crusts: Preheat two heavy, flat, metal baking sheets on the middle rack of the oven at 425. Cut out the cauliflower stem and core, and break the heat into florets. Working in batches as needed, add the florets or the cauliflower rice to the bowl of a large-capacity food processor and pulse until it resembles large grains of cousous. Pour the water into a large saucepan or deep skillet over med. heat. Add the cauliflower. Once the water starts to steam, cover and cook until tender, 10-12 min. Cool by spreading it on a large, rimmed baking sheet. Place in the fridge or freezer to speed the process. Spoon the cooled cauliflower into a clean dish towel in a small bowl, the gather up the towel's ends and twist, squeezing as much water out as possible. Laborious but essential. You should have 2 packed cups of 14 oz. of cauliflower "flour". Reserve any extra for another use. Thoroughly combine the cauliflower flour, eggs, Italian seasoning, ground almonds or almond meal. cheese, S&P in a mixing bowl. Grease the centers of two large pieces of parchment paper with cooking oil spray or brush with olive oil. Divide the mixture in half. Use your hands to form each portion of the mixture into a ball, then press each ball onto the oiled parchment into a round that's about 1/4" thick and 7-8" across. Slide the parchments onto the baking sheets in the oven; bake until lightly golden around the edges, 12-14 min. Remove the parchment from the oven, invert their contents onto the counter and peel off the parchments. Return the crusts to the baking sheets; bake until dark brown around the edges, 12-14 min. Flip over the crusts once more, and bake until deeply browned all over and very dark and crisp around the edges, 10-12 min. Remove and let cool for a few min. They will firm up further. While the crust are baking, make the topping: Pour the oil into a skillet over med. heat and, once the oil shimmers, add the red onion and salt and cook stirring frequently until the onion softens, 5-6 min. Add the tomatoes and cook, stirring until they start to soften, 2 min. Stir in the chard and cook just until it wilts, 1 min. Stir in the olives, remove from the heat and cover to keep warm. When the crusts have rested, top them generously with the chard mixture and sprinkle on the cheese; drizzle with oil, if desired, cut into wedges and serve hot.

"God takes our breath away at His greatness."

Make sure to have some FUN today!!

Love,

MM