Cauliflower crust pizza has been on my list since it started making it’s rounds in the Pinterest world. It’s even on my cooking bucket list I made last year. Since I got a food processor for my birthday last year, I finally have the tools required! Last night I cooked this delicious, low carb crust and it was better than I even imagined!
I used this recipe from a Pin, but tweaked it slightly. So here it is:
Cauliflower Crust Pizza
1 medium head of cauliflower
1/3 cup shredded mozzarella
1/4 cup shredded parmesan
1 TBS almond flour
1/2 tsp salt
1/4 tsp dried basil
1/4 tsp dried oregano
Fresh ground pepper
Preheat the over and a round baking pan to 450. Start by washing and drying the head of cauliflower. Chop off the stem so you’re just left with florets. Add the florets to the food processor and pulse for about 30 seconds until it reduces to a powdery, light “grain”. I had about 4 cups of cauliflower grain. Place the cauliflower in a microwave-safe dish, cover with a paper-towl; nuke for 5 minutes. Carefully dump the hot cauliflower onto a dish towel or cheese cloth and let cool. Twist and squeeze the cloth to drain the water out of the cauliflower. I got just over a cup of water out of my cauliflower. Add the cauliflower “flour” to a bowl, along with the eggs, mozzarella, parmesan, almond flour, salt, basil, oregano and some fresh cracked pepper. Mix together into a dough. Spray a piece of parchment paper with nonstick oil and press your cauliflower dough into a pizza crust, making sure there are no holes. Mine was about a 10-12 inch pizza. Remove your preheated pan from the oven and slide the parchment paper with the crust onto the pan. Cook for about 10-15 minutes until it starts to brown. Remove from over and top with your favorite toppings! I used sauce, cheese, pepperoni, and olives! Place back in oven for 5-7 minutes until cooked. Enjoy!
Everyone loves pizza night! It’s so easy and delicious. But, my husband and I took a vow not to eat out until Spring Break (with the exception of Valentines Day), so no delivery pizza for us! Luckily, I’ve discovered that pizza is super easy to make and is even tastier without the cardboard box. I use my food processor with the special dough blade and a few ingredients to make the perfect pizza crust. My favorite toppings besides the cheese (obviously) are roma tomato slices, spinach, thin sliced onions, pepperoni (the uncured kind), and olives (although I didn’t have any when I made the pizza pictured). I’ve made the dough with all white flour and I’ve also subbed 1/3 of the flour with whole wheat flour with good results, so play around with it. Also, my favorite seasonings to sprinkle over my pizza are: garlic powder, basil and fresh ground black pepper.
Perfect Food Processor Pizza Dough
1 packet active dry yeast (found in the baking aisle)
2 tsp sugar
1 tsp salt
1 cup hot water (not boiling)
2 cups all-purpose unbleached white flour
2 cup whole wheat flour
1 1/2 tbs extra virgin olive oil
Sprinkle of cornmeal (optional)
Combine salt and flour and 1 tbs olive oil in the bowl of the food processor with your dough blade. In a cup combine hot water and yeast. Dissolve the sugar into the water and let it foam for around 5 minutes to activate the yeast. With the food processor on high, slowly add the liquid to the flour mixture through the feed tube. The flour will start to form a dough ball. Let the food processor run for about 30 more seconds after ball forms. The dough should be very sticky and pliable. Coat the ball with the remaining 1/2 tbs of olive oil and throw into a large ziploc bag to rise. Seal bag and leave in a warm place for 45 minutes while the dough doubles in size (I turn my oven on 400 and set the bag on top of the warmed oven and it works great). After 45 minutes cover a large surface with parchment paper and sprinkle lightly with flour. Cut the dough in half and roll each ball separately into a 10-12 inch pizza on the parchment paper (adding a sprinkle of flour when needed to prevent sticking). Sprinkle a round pizza pan lightly with cornmeal (optional) and flip your crust onto the pan. Your pizza is now ready to top! Add sauce, fresh mozzarella, meat and veggies and cook for 10 minutes at 450 on the middle rack of the oven.
I love Thursdays because it’s the day that my husband and I both have off. It always starts with coffee in bed while we watch crappy TV, followed by epic brunch. Today we got our butts out of bed and took the dogs for a walk at the park. I can’t deny that autumn in Savannah is beautiful!
Epic brunch- roasted potatoes and broccoli with mushrooms and black beans topped with an egg and avocado
For dinner today I wanted to finally try my hand at a recipe idea I’ve seen floating around Pinterest for years now, zucchini pizza. There are about a billion different recipes online already so I decided to ignore all of them and make up my own to add to the mix! I decided zucchini pizza would pair perfectly with the glass of Cabernet I had my eye on for tonight (P.S. they went perfectly and perhaps I had another glass). For this recipe I decided to keep some of the zucchini “pulp” you scoop out to make room for the toppings because it seemed wasteful to throw it away. Just mix it in with the sauce and you won’t even notice! Also, I found these adorable mini pepperonis that were the perfect size for the pizzas. Feel free to jazz the recipe up a little with any topping of your choice.
Easy Zucchini Pizza Boats
3 large zucchini
3/4 cup mozzarella cheese
1/2 cup tomato sauce
1/2 TBS olive oil
1/2 cup mini pepperonis (or topping of choice)
Fresh pepper to taste
Preheat oven to 450. Line a baking sheet with aluminum foil. Wash the zucchini well and dry with paper towels. Cut off the stems and slice in half lengthwise. Scoop out the inside of the zucchini into a small bowl leaving about 1/4 inch around around the edges (I used a grapefruit spoon to scoop it out!). Chop the zucchini pulp and mix half of it with the tomato sauce, discard the rest. Using your hands, (if you’re a messy cook like me) rub the zucchini down with olive oil. Line zucchini on the baking sheet and fill with tomato mixture. Top with pepperoni, cheese, and pepper. Bake for 15-20 minutes until cheese is melted and zucchini is cooked through.