Well folks, yesterday we had another DC snow day which left me with ample time to try out some new recipes (and telework of course). For proof of actual snow in the district, see below:
In the spirit of the new year, I’m definitely trying to mind what I eat, but that doesn’t mean I’m giving up indulgent foods, like pizza, cold turkey. That’s just not realistic. And after reading through some low carb crust options, I decided to give cauliflower pizza a whirl.
I based my recipe on a post from my favorite blogger: The Londoner.
What you’ll need:
- 1 small cauliflower
- 1/4 cup freshly grated parmesan
- 1/4 cup grated mozzarella
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Pinch of salt
- A few shakes of dried red pepper
- 1 egg
Homemade Pizza Sauce
- 1 can of San Marzano, whole, peeled plum tomatoes
- 3 to 4 garlic cloves
- 1/2 an onion
- 1 1/2 tablespoons of olive oil
- 1 tablespoon of dried oregano
- 1 tablespoon of dried basil
- Tomato pizza sauce (homemade or from the market)
- Arugula pesto (my recipe here)
- 1 large hunk of buffalo mozzarella
- or any other toppings that you fancy!
If you choose to make your own pizza sauce, start this first. Begin by pureeing a tin of good quality, whole peeled tomatoes (such as San Marzano).
Chop up half an onion and three or four cloves of garlic. Begin by sauteing the onion in 1 and 1/2 tablespoons of olive oil. Allow the onions to simmer for about five minutes before you add your garlic.
Once the onions are translucent and the garlic has a golden hue (not burnt), add your pureed tomatoes.
To finish, add a tablespoon of dried oregano, a tablespoon of dried basil, and a solid pinch of salt.
Simmer on low to let the sauce reduce as you create your crust. This recipe will yield a bit more sauce then necessary for one pizza. Just freeze what you don’t use and save it for another homemade pizza!
It’s a wonder what you can make with cauliflower! From my guilt-free fried rice, to the Londoner’s carb-free mash, to this pizza crust, cauliflower gives you endless possibilities to make a healthy yet satisfying meal. Begin with one small head of cauliflower. Discard most of the stems, you’ll mainly need the florets for this recipe. Put your cauliflower into a food processor and grind until you are left with a rice like substance.
Next, place your cauliflower into a microwave safe bowl and cover. Microwave for about 4 minutes. Dump your cooked cauliflower onto a clean tea towel or large piece cheesecloth. Give it ample time to cool down or you’ll burn your hands off when you make your dough. As your cauliflower cools, don’t forget to preheat your oven to a scorching 450°.
Once your cauliflower has cooled down, ring out all the water. I cannot emphasize this enough. If you don’t remove all the liquid, your dough will become a crumbly mess so squeeze the heck out of it.
Once your cauliflower is rid of all moisture, throw it into a mixing bowl. You should end up with about 2 cups of cauliflower rice.
Then mix in your cheeses, crack your egg, and follow with oregano, basil, garlic, and salt. Don’t forget your egg as I almost did! Spice things up with a few shakes of dried red pepper. I also added two tablespoons of almond meal as recommended in a recipe by The Lucky Penny. I think this little touch of almond meal helped my dough stick together quite well.
Using your hands, form the cauliflower into a large ball of dough. Place a sheet on parchment paper onto a baking pan and brush with a bit of olive oil. Plop your dough onto this parchment paper.
Use your hands to form the dough into a beautiful pizza crust, making sure to pat it down so your dough stays together as it cooks. Don’t make your crust too thin or thick, half an inch seems to be the perfect medium.
Slide your crust in the hot oven for about 10 to 12 minutes or until it comes out golden like this:
Smooth on your pizza sauce.
Whip up a batch of arugula pesto, if you wish.
Spread the pesto atop of the tomato sauce and follow with toppings of your choice. I decorated my pizza with rich buffalo mozzarella and prosciutto.
Place your pizza back into the oven and cook for another 8 minutes, or until your prosciutto is crisp and your cheese is bubbling. Though you will be dying to dig in at this point, fight the urge and allow your pizza to cool for 5 minutes before slicing. If you haven’t already, this is the perfect time to pour yourself a heaping glass of wine and marvel at your creation.
Just a disclaimer, this pizza will be a little more floppy than your normal carb filled slice but let me tell you it is so delicious! You won’t be able to resist going back for seconds, without a hint of regret.
— FoodMinds (@FoodMinds) January 21, 2014