Ingredients

- 1 teaspoon butter, coconut oil, or extra virgin olive oil…
- 1 cup cauliflower, grated
- 1 large egg
- ¼cup chopped green onion
- ¼ cup chopped bell pepper any color
- 1-2 ripe tomato. Peeled and sliced
- 3-4 basil leaves, chopped
- Himalayan Sea Salt
- Pepper

1. Preheat oven to 425°. Line pie pan with parchment paper.
2. Steam cauliflower until soft and let cool.
3. Mix in egg, Himalayan sea salt, and pepper. Pour into pie pan and pat out to cover bottom and sides coat lightly with butter, coconut oil or extra virgin olive oil.
4. Bake 10 to 15 minutes until golden.
5. Layer tomatoes, onions, and peppers. Top with basil, Himalayan sea salt, and pepper.
6. Bake for 10 or 15 minutes more.

This recipe makes 2 servings. This equates to each serving having 1/2 ounce of protein and a .1 serving of vegetable on IHC plan.