1 cauliflower pizza crust (homemade or store bought) 2 tbsp ghee 2 tbsp avocado oil 1/4 cup diced onions 1 tbsp dried rosemary 1 tbsp dried fennel 1 tbsp dried dill 1 inch knob fresh turmeric (olena) root, peeled and sliced 3 cups packed arugula 1 cup cherry tomatoes, sliced 1 zucchini, sliced 6 oz filet Wild Salmon, cooked
1/4 tsp sea salt 1/4 cup Tahini C Drip Microgreens + avocado (optional)
Warm your ghee and oil over medium heat for 1 minute. Saute dried herbs, onions, and fresh olena for 5-7 minutes until crispy. Add zucchini, tomatoes, and aurgula. Cook another 8-10 minutes. Remove from heat and toss with 1/4 tsp sea salt.
In this order, layer your crust. 1 - Veggie mixture 2 - Cooked Salmon, torn into streds. 3 - 3 slices of Queso Verde cheese (optional) Cook at 350 for 15 minutes, until crispy.
Remove from oven, drizzle with Tahini C and micro-greens (optional).