Cauliflower Pizza Crust with Carrot Top Yogurt Pesto - Stonyfield

Ingredients

• 1 bunch rainbow carrots
• 1 tsp fennel seeds
• 1 Tbsp raw honey
• 2 Tbsp olive oil
• 1/4 tsp sea salt
• 1 cup Stonyfield Organic Whole Milk Plain Yogurt
• 2 Tbsp miso
• 1 bunch carrot tops (from ingredients above)
• 2 cloves garlic
• 3 Tbsp olive oil, more to grease baking sheet
• 1 yellow onion
• 1+1/2 tsp sea salt
• 1 head cauliflower (or 4 cups fresh/frozen cauliflower ‘rice’)
• 2 fresh oregano sprigs
• 1/4 tsp red chili flakes
• 1 organic egg