Cauliflower? Pizza? Say It Ain’t So!

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If you are like me you LOVE Pizza, but you know it is not a food that we can have nearly as much as we want. As a person with gluten issues it is very hard for me to say YES or NO when I am asked if I want Pizza for dinner. I always struggle with my answer when this question comes up. Do I want to see the scale up 2 or 3 pounds and ache all over the next morning and say Yes or do I want to do what is best for my body and say No? Over the years of living with a PIZZA HOUND, I have had to say No to pizza multiple times since he would eat pizza everyday if I let him. 😉 So, due to his LOVE for pizza and my body’s HATE for gluten, we have triple umpteen different recipes and gluten free crusts trying to find “THE ONE!” 

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Being the Internet Junkie that I am, I have seen what seems like a bazillion different recipes using Cauliflower as the base of the crust. Not being a cauliflower fan AT ALL, I have never tried to bring myself to try it. However, after seeing my friend Jenny Holiday make it and post her recipe, I knew that I had to try it! Just the pictures of her pizza made me drool! HaHa Every recipe that Jenny posts on her blog looks amazing and I want to try them ALL! 🙂

Check out Jenny’s blog for more amazing recipes! http://everyday-is-a-holiday.blogspot.com/2013/03/cauliflower-pizza-crust-with-basil.html

Oh, and take a look at her even More Amazing Art! If you have a little time read about Hurricane Sandy and how it devastated Jenny’s hometown. 😦 One of these days I am going to make my way to New Jersey for a visit!!!  But, until I do, I can look at my painting of the ferris wheel in New Jersey that Jenny painted! 🙂  

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Jenny’s recipe makes 4 individual pizzas using 2 cups of cauliflower and is vegetarian! I plan to make our next ones with the toppings that Jenny used very soon! I ended up having 3 cups of cauliflower once I had mine chopped up so I added extra cheese and egg, but I do not think I needed the extra egg and it would have been ok with just 2 eggs. With the extra cauliflower, cheese, and egg, I was able to make 8 individual pizzas. We had lots of yumminess for lunch and dinner the next day! 🙂 I am going to make these again and freeze them for quick dinners and lunches. 

The next time you are thinking about having pizza and you are thinking about how it is not the best item for your diet, try cauliflower pizza!!!! And don’t forget to let me know how you liked them! 🙂 

Here is Jenny’s recipe:

Makes 4 individual pizzas

The Cauliflower Crust:

2 eggs

2 cups shredded low fat mozzarella cheese

1 tablespoon grated parmesan cheese

2 cups grated cauliflower

1 tablespoon minced garlic

1/4 cup fresh chopped basil

salt & pepper to taste

1 teaspoon onion powder

Basil Ricotta:

1 cup low fat ricotta 

2 tablespoons fresh chopped basil

salt and pepper to taste

1/2 teaspoon garlic powder

*Simple Tomato Sauce:

1 cup chopped tomatoes ( I use Pomi brand and LOVE it)

2 teaspoons olive oil

2 teaspoons minced garlic

dash of balsamic vinegar

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon Italian herbs

dash of salt & pepper

dash of sugar (optional)

Additional Toppings:

 half of a large zucchini thinly sliced

 half of an onion thinly sliced

fresh chopped basil

…..or whatever toppings you like! 

Preheat oven to 450 degrees.

Line a cookie sheet with parchment paper, spray with non-stick spray.

To make the crust:

Grate cauliflower into a big bowl ( I used my food processor) 

Combine cheese, eggs, spices, and now mix together (hands work best for this step)

Divide into 4 equal amounts and press evenly onto a lined cookie sheet ( I used silpats)  

Bake for 15 to 20 minutes depending on your oven, check after 10 to 12 minutes (mine took longer since I did 8 at one time) (I also flipped the crusts very carefully to crisp on both sides)

While the crust is baking make the ricotta cheese mixture and tomato sauce. 

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To make the ricotta cheese:

Combine ricotta cheese with spices and mix well (super easy!) 

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To make the tomato sauce: 

In a small sauce pan add olive oil and garlic, cook for one minute, add crushed red pepper flakes, tomatoes, herbs, balsamic vinegar. Stir until combined. Now add salt, pepper and optional sugar. Remove from heat and let cool for a bit. ( I did not cook my sauce and it was still wonderful)

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Now here is the super fun part! Top your little bundles of veggie yumminess! You can use any toppings that you like! 

We sautéed spinach, artichoke hearts, salami and pepperoni. Added sliced olives and a little extra cheese on top. Viola!  Super Yummy Supper! 🙂 

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Just think of the veggies you can get in your kids without them knowing!!!! 😉

Peace, Love, and Hugs!

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