Ingredients:
- Bag of Green Giant Riced Cauliflower & Sweet Potato
- Bag of Green Giant Riced Cauliflower
- 1 Cup of Shredded Cheddar Cheese
- 1 Cup of Mozzarella Cheese
- 2 Large Eggs
- Chopped Oregano (non-obligatory)
- Salt and Pepper, to Taste
Directions:
- Thaw the riced cauliflower baggage within the refrigerator until thawed absolutely.
- Using a kitchen towel, place the cauliflower and sweet potato riced vegetables in the middle of the towel and squeeze as a lot water out as you may. Take time to keep squeezing for a pair minutes to remove as a great deal water as possible. Place the squeezed veggies in a separate bowl. Squeeze in batches until all of the water is removed.
- Combine the dried cauliflower and sweet potatoes and upload one cup of cheddar cheese a 1/2 cup of mozzarella, eggs, oregano and salt and pepper to a bowl and blend until combined.
- On a parchment-lined baking sheet, spread the cauliflower mixture onto the pan and create a rectangle, the use of your arms to flatten it out.
- Bake at four hundred tiers for 20 mins, till the pinnacle is golden brown. Remove from the oven and carefully turn over. Top the cooked facet with the final mozzarella cheese. Return to the oven and bake for any other 15-20 minutes, till the cheese melts and the bottom is browned. Serve straight away after cutting.