By Erin N. Melting MS, RDN

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside
2. To make the crust, add chopped cauliflower to a food processor and pulse until finely ground (yields about 2-3 cups)
3. Transfer to a microwave safe bowel. Cover loosely and place in the microwave for 4-5 minutes or until softened; let cool
4. Using a clean dish towel or cheese cloth, drain cauliflower completely, removing as much water was possible
5. Transfer cauliflower to a large bowel. Stir in eggs, mozzarella, Parmesan, and Italian seasoning; season with salt and pepper, to taste.
6. Spread cauliflower mixture onto pan and bake for 12-15 minutes or until golden brown.
7. Top with pizza sauce, cheese  and vegetables of your choice and bake until cheese is melted, about 3-5 minutes
8. Serve immediately, sprinkled with basil.

1. Chopped cauliflower into florets and place in the food processor. Pulse until the cauliflower is small and has a texture of recipe or couscous - don't over-process or it will get mushy.
2. Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
3. Heat a large sauté pan or wok over medium heat and spray with oil.
4. Add the eggs and cook; set aside
5. Add the sesame oil and sauté onions, scallion whites, mushrooms, peas and carrots and garlic about 3-4 minutes or until soft. Raise the heat to medium-high.
6. Add the cauliflower rice to the sauté pan along with soy sauce. Mix, cover and cook approximately 5-6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside, but tender on the inside.
7. Add the egg then remove from heat and mix in scallion greens.

1. For the peanut sauce: combine 1 cup chicken/vegetable broth, peanut butter, Sriracha, honey, 2 tablespoons soy sauce, ginger and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside
2. Season chicken with salt and pepper, Sriracha, lime, garlic, ginger and soy sauce.
3. Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes, remove from heat and set aside.
4. Add 2 cloves crush garlic, scallions, carrots, broccoli sauce and/or bean sprouts and salt, sauté until tender, about 1-2 minutes. Set aside.
5. In the same pan or wok add the zucchini noodles and cook until tender, about 1-2 minutes. Be careful not overcook or they will become mushy.
6. Toss zucchini noodles and chicken with peanut sauce and a top with sautéed vegetables, bean sprouts, chopped peanuts and garnish with lime wedges.

1. In a large bowl add spiralized zucchini, shredded carrots, sliced peppers and snaps peas, set aside. 
2. In a small bowl add all of the dressing ingredients and whisk until blended.
3. Preheat a large sauté pan over medium-high heat with 1 tsp of oil. Add cleaned, peeled, deveined shrimp and cook for 1 ½ minutes on each side until pink.  Allow shrimp to cool for 5 minutes.
4. Combine shrimp into large bowl of vegetables. Add dressing and toss.
5. Garnish with lime wedges, cilantro, scallions, toasted sesame seeds and peanuts.