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2 10-inch frozen cauliflower pizza crusts (6 to 8 ounces each)
1/2 jar baby artichoke packed in water, drained and halved
1/2 cup pizza sauce
1 cup shredded part-skim, low-moisture mozzarella cheese (about 4 ounces)
1 cup roasted red peppers (julienne cut)
1/2 teaspoon dried Dominican oregano
½ cup watercress
¼ cup cilantro
1 Teaspoon Lemon juice
1 Teaspoon extra virgin olive oil
Salt & Pepper (pinch)
Sprinkle with pepper flakes (generously)
Recipe by Vanessa Price www.thecheerfulkitchen.com
A delicious gluten-free, dairy free tapenade stuffed pork roulade with just two items – boneless pork loin and prepared tapenade.
Vanessa used two different kinds of tapenade: Classic Olive Tapenade and Sun Dried Tomato Bruschetta Tapenade.