4 C Cauliflower- cooked and mashed (1 head)
1 C cooked and mashed Sweet Potato
1 C Ricotta
2 1/2 Tbsp Dried Oregano
2 Tbsp Onion Powder
1/2 tsp salt
1/2 lb Nitrate Free Pepperoni-
1/3 of it diced up,
2/3 of it left in whole slices (about 30 slices left whole)
Preheat oven to 400.
In a large bowl, combine all ingredients except the whole pepperoni slices.
Place pepperoni slices on 2 cookie sheets (I used a silpat mat on one and one without and it didn’t seem to make a difference).
Place a large dollop of the cauliflower mixture in the center of each pepperoni.
Place into the preheated oven for about 30 minutes or until crispy, rotating trays after 15 minutes.
Remove from oven and enjoy!