Who said pizza had to be unhealthy?
This is a recipe I have always wanted to try, but, for obvious reasons, I was a bit skeptical. How would cauliflower ever work in a pizza crust? It’s usually just a crumbly mess. Well, I was pleasantly surprised. It is delicious! Whoever thought of putting cauliflower in a food processor is a genius. A great dinner for my last night in Philadelphia, and I would expect us to continue to perfect the recipe. We made three different pizzas with three different cauliflower crust recipes and three different sets of toppings. Whether you make the cauliflower crust or not, try a few of these topping combinations.
The cauliflower crust is really easy, although next time we will probably try to remove a little more water from it. All three crusts had eggs (you can use flax or chia seeds in water as an egg replacement to make vegan), but then one had almond flour, one had flax seed, and one had cheese holding it together. And of course you have to add in the herbs! Oregano, basil, garlic, rosemary…
Pizza #1: sweet potato puree, kale, caramelized onion, pear, honey, and pepper.
This was the favorite. And yes, I eat at least one sweet potato a day and am just waiting for the day I turn orange. But the pear drizzled with honey balanced out the bitter kale. I could have eaten this for dessert. We didn’t have any cheese on this one, but goat cheese would have been a nice addition.
Pizza #2: sweet potato puree, tomato, butternut squash, mushrooms roasted with garlic, herb goat cheese, sharp cheddar, and arugula.
We were going to use a white bean puree as the sauce on this one but had a lot of leftover sweet potato instead. It would have tasted better as a white pizza or with the beans, but overall still good! Adding in the arugula after cooking always makes it taste better.
Pizza #3: kitchen sink pizza AKA all the leftovers. We pureed the leftover kale, tomatoes, mushrooms, and garlic together to use as a sauce, covered it with all the remaining cheese, and roasted some yellow pepper. This pizza also had the crust with cheese. Delicious for a piece or two, but that’s the limit! If you love cheese, this is the pizza for you.
Cauliflower Crust Recipe
2 cauliflower heads
1/2 cup almond meal/flax meal/grated parmesan cheese
dried oregano, basil, rosemary, garlic
Grind cauliflower in food processor until it looks like rice. Roast in a pan for a few minutes to get rid of some of the water, then squeeze out remaining with dishcloth or cheesecloth. Mix egg, spices, and cheese or almond meal. Form into ball, then flatten out on baking sheet. Bake in the oven for 5-10 minutes on 450F.
Puree a sweet potato and spread like sauce over the cooked pizza crust. Top with kale, caramelized onions (cook these previously), pear slices, and drizzle with honey and black pepper. Cook for 15 minutes on 350F. Optional: add goat cheese.
Puree white beans or sweet potatoes as a sauce. Top with cherry tomatoes, butternut squash (previously cooked), chunks of goat cheese and sharp cheddar, and roasted garlic and mushrooms. Cook 15-20 minutes at 350F until cheese is melted, then top with arugula.
Puree tomatoes, kale, mushrooms, and garlic. Spread over crust. Top with goat cheese, parmesan cheese, and cheddar cheese. Add sautéed yellow pepper. Cook until cheese is melted at 350F, about 15 minutes.
This post was this week’s submission to Fiesta Friday, an online recipe party hosted by the Novice Gardner. Join the party here! https://thenovicegardener.wordpress.com/2015/01/16/fiesta-friday/