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Ingredients:
| 1 | pack (500 g) | MAGNOLIA CHICKEN TIMPLADOS TOCINO |
| 3 | tbsp | cooking oil |
| 1/4 | cup | store-bought pizza sauce |
| 1 | pc (80 g) | tomato, sliced |
| 1/2 | cup | grated MAGNOLIA QUICKMELT CHEESE |
| 200 | grams | cauliflower, boiled and finely chopped (about 2 cups) |
| 1/2 | cup | MAGNOLIA ALL PURPOSE FLOUR |
| 1/4 | cup | cornstarch |
| 1 | pc | MAGNOLIA BROWN EGG |
Procedure:
1. Line baking tray with parchment/baking paper. Set aside.
2. Cook tocino in hot oil for 4 to 5 minutes on each side, and then slice tocino into strips. Set aside.
3. To make the crust, combine cauliflower, flour, cornstarch, and egg in a bowl.
4. Press into an 8-inch diamter ring mold pan. Unmold and bake in a preheated oven set to 165°C (329°F) for 20 minutes. Remove from oven.
5. Spread pizza sauce on crust. Top with tocino, tomato slices, and cheese. Return to the oven and bake for another 10 minutes or until cheese has melted.
Makes 6 servings.
(Yield: 1 pie: 6 to 8 slices/1 slice per serving)
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