I wouldn’t have thought it possible, which is why I probably put off making it for so long, but alas…Cauliflower Pizza Crust! Blowing my mind…
So much has happened in these last couple months that I take some solace in just getting back into the kitchen and getting to work 🙂 March 10th we left South Dakota and headed back to California, my husband’s home sweet home. About 3 weeks ago we moved into our new home. I’ll admit we’ve become somewhat “professional movers”. 7 moves in the last 10 years, I think we qualify. I love change. I don’t think I could survive without it. Now I know this makes certain people very uncomfortable, especially my older brother, who also happens to be a CPA. Coincidence, I think not. He’s very by-the-book (and I love that about him), but I’m the bipolar opposite. I almost always outside the box, which is how this blog came to exist. My daughter’s diagnosis forced me to see food that way…and I’m blessed for it.
All that being said, my priority when moving in was to get the kitchen set up and ready. This is no small feat. I don’t think that beds were even set up before the kitchen was nearly complete. At this exact moment I can say that the house is about 85% done…potted garden done, pantry neatly organized and labeled with all my 101 different gluten free flours, everything in it’s place, almost. Next on the list was to check out the local farmers markets, and man did we hit the jack pot. I could go on for a while, but long story short, this farmers market is the Disneyland for adults, if you are an adult who loves a good bargain and also happens to enjoy cooking with raw food. Fruits and veges galore and all for insanely cheap prices!!
All this leads up to the purchase of my first two heads of cauliflower that produced some of the most delicious and “Guilt Free” pizza I’ve ever eaten. But the absolute best part…my daughter can have 4 pieces before I even have to think about giving her a bolus (for those of you who are not diabetic…that’s her insulin). At only around 1-2 carbs a piece, it’s delicious and, yes I’m going to say it…Good for You!
I’ve come across a lot of these recipes. But I finally decided to take a crack at it with YourLighterSide. My first go round didn’t knock it outta the park, but it still tasted really good and didn’t last long at all. I just thought the crust could be firmer and a little crisper. Now, don’t go expecting a replica of your normal pizza crust here. It does retain some moisture and it’s not doughy or “deep dish” like. But if you can keep an open mind and are interested more in the flavor, not to mention the health benefits, then this is the way to go.
So let’s get down to it…
Cauliflower Pizza Crust:
- 1 large head (approximately 1 lb) of Cauliflower
- 1 1/2-2 cups cheese (pepperjack, parmesan, mozzarella, etc)
- 2 eggs
- salt and pepper to taste
Preheat oven to 450 degrees. In a microwave safe bowl, place cauliflower head in bowl and cover…no water, nothing. Microwave for 5-6 minutes. Drain excess water and allow to cool completely. Using a food processor and/or and cheese grater, pulse or grate cauliflower until it resembles rice (hence the term riced cauliflower).
In bowl, combine the riced cauliflower, eggs, cheese and seasonings. I spread a fairly thin crust and was able to prepare 2 12″ pizzas. Place the mixture in the middle of a pizza stone or pan that’s been lightly greased. Spread evenly out to desired thickness. Place in oven for 12-15 minutes. Once you remove the crust it will look hopefully something like this
Add your favorite toppings and put back in oven under the broiler until everything is bubbly and delicious! Looking something like this
Some helpful tips if you find that the crust is too “soft” or “mushy”:
- Try drying out the cauliflower on a sheet pan either overnight or on the lowest temp in your oven for 10-20 minutes.
- Cook it for less time in the microwave. The original recipe called for 8 minutes and that to me was way too long and made the cauliflower too soft.
- When all else fails, press a clean towel or paper towels over the cauliflower to absorb some of the moisture.
I use almonds and dried cranberries a lot for a couple reasons. First, they are fairly inexpensive (I get my from Sam’s Club and double up when they go on sale!), and second, they work great with both sweet and savory dishes. Anything from salads, to bread pudding. This incredibly simple Chocolate Bark is no exception. It takes minutes, but will be a big hit with any crowd! Feel free to sub any nut or dried fruit to suit your tastes.
In a microwave safe bowl, put as much chocolate as you want (I used the equivalent of a bag of semi-sweet chocolate chips). Microwave for 30-45 second increments and stir well each time until all chips are melted and it looks glossy like this.
Next add the nuts and dried fruit (I added approximately 1 heaping cup of each). Stir until everything is coated.
Spread mixture out on a cookie sheet that has been lined with a piece of wax or parchment paper. Place in frig (or freezer, to speed up process) until set. Anywhere from 15-30 minutes.
Break up into desired sizes and enjoy!! This treat doesn’t last long in our house seeing as I justify it with being “somewhat” healthy…I mean it does have almonds and fruit in it! 😉
Almond-Cranberry Chocolate Bark
1 bag semi-sweet chocolate chips (or chocolate of your choice)
1 heaping cup whole almonds
1 heaping cup dried cranberries
What variations have you tried? Let me know!
This recipe is super easy (even easier if you have one of those handy slicers). It’s a great compliment to a ton of dishes or just to have around for a healthy snack. I had this handful of sweet potatoes that were a few days away from a date with the garbage and if you have read my Budget Tips, you’ll know that wasting food is a big no-no in our house! I just wasn’t feeling the usual style of cooking them…you know, stab ’em a few times, throw them in the oven, etc.
Instead I opted to thinly slice them (skin-on), and go the “chip” route. I suppose I was craving that salty crunch. The chili powder was a last second add in and is the perfect compliment to the natural sweetness of the chip (these chips are far from spicy so go ahead and add some more heat if you like)! These did not last long at all…I suggest doubling or tripling the recipe for a larger crowd, ours consisted of two small people and 2 big people.
3 to 4 sweet potatoes, sliced thinly with skin on
1/4 cup olive oil
1/2 Tbsp chili powder
1 tsp salt
1/2 tsp pepper
Preheat oven to 450 degrees. Line two large cookie sheets with parchment paper or grease liberally. Slice sweet potatoes about 1/8″ thick. In large bowl toss the chips with the oil and seasonings. Try to spread chips out in a single layer for best results.
Bake for 25-30 minutes. My oven tends to cook the bottom rack faster, so you may want to rotate the baking sheets midway through. Let cool completely and enjoy!!
If you like this recipe, you should try my Baked Sweet Potato Fries w/ Spicy Ketchup