Saturday, July 20, 2013

Cauliflower Pizza

Let's face it, some vegetables are packed with nutrition, but can be a hard sell for kids (and some adults).  Bland steamed, vegetables, while great for you, can leave you feeling disappointed and unfulfilled with your dinner.  In my experience, adding marinara and cheese to any vegetable transforms it from boring to tasty.

Cauliflower is one of my go to vegetables when cooking low carb, gluten free and even Paleo.  Treated correctly, it can be a stand in for rice, potato, or in this case flour.  For this recipe, you will need one medium sized head of cauliflower, cut into chunks, then riced, cooked and then mixed with eggs and spices to produce a mock pizza dough.    To rice the cauliflower, place florets into the food processor and pulse until fine.  If you don't have a food processor, you can use a box grater or a sharp knife.

Chef Tips:

- After cooking, squeeze out as much liquid from the cauliflower as possible
- This is not a regular pizza dough.  It will become soft and fragile after cooking.
- Use a sil pat or parchment paper to line your cookie sheet to prevent from sticking and it will help you easily remove the pizza without breaking the dough.
- Change out seasonings to turn into Indian, Thai or even Mexican Pizza.  Remember, this is a method that can be changed to please your palate.

Let's get started:

Cauliflower Pizza

1 small cauliflower, cleaned and cut into smaller chunks
2 eggs
1/2 cup mozzarella, shredded
1 tablespoon parmesan, grated
1 teaspoon basil or Italian seasoning blend
salt and pepper to taste
1/2 cup marinara sauce
3/4 cup mozzarella, shredded


Preheat oven to 350 degrees

Chop the cauliflower in the food processor; pulse into a fine mixture resembling rice.  Place cauliflower into a microwave safe container, cover with plastic wrap, and microwave for 6-8 minutes or until cooked.

Carefully, place the cooked cauliflower into a tea towel, or several layers of paper towel, in a mesh colander over a bowl and squeeze to remove liquid. Allow to sit for 5 minutes (still in the tea towel) then squeeze one more time.  You should now have a firm puree.

In a large bowl, scramble egg, add in cauliflower puree, seasoning, mozzarella, salt and pepper to taste. Mix to combine.

Turn out onto a sil pat or parchment lined cookie sheet.  Form into round or square (your preference) about 1/3 - 1/2 inch thick. Avoid spreading out the mixture too thin as this will cause cracks in the dough.

Bake for 15-20 minutes or until golden brown. Remove from oven, top with marinara, additional cheese, and basil. (Feel free to use your favorite pizza toppings like pepperoni, bacon, sausage, onions, peppers, etc.)  Bake an additional 10-15 minutes or until cheese is bubbly.

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