Cauliflower Pizza

Cauliflower. Either you like it or you don't. I do. Most of my family. Not. So. Much. And I get a lot of it in my produce boxes. Roasted, mashed, as rice, or just raw. But now. A new way for the WHOLE family to eat it.....pizza. Was very surprised it passed. And children asked for more.

Cauliflower Pizza Crust

1 head of cauliflower...
1/2 cup water
1 egg
1/2 cup freshly shredded parmesan or asiago cheese
1/4 tsp garlic powder
1/4 tsp basil
1/4 tsp oregano
1/8 tsp Himalayan salt

1. Place cauliflower head (slightly chopped) in food processor. Pulse till finely chopped.
2. Put chopped cauliflower and water in saucepan. Simmer with lid on for about 30 minutes or till mushy.
3. Allow to cool. Then place cooked cauliflower in a piece of cheese cloth or fine linen dish towel. Drain ALL liquid out of mash. (You will be very surprised how much comes out.)
4. When drained place in a bowl and mix with all other ingredients.
5. Line baking sheet with parchment paper and form your crust.
6. Bake at 375 for about 20 minutes or until slightly browned.
7. Top with your favorite toppings and bake again till done.

(Cheese pizza for picky eaters. Veggie pizza with spinach, tomatoes, sweet peppers, purple onion, artichokes, goat cheese and fresh basil.)

Pizza dough

This pizza dough fits all qualifications for a easy dinner. And it makes 2 pizzas, so freeze one and eat one now! 

4 cups whole wheat flour

1 tbsp yeast

1 tsp Himalayan salt

2 tbsp honey

1 tbsp olive oil

2 cups warm water

Extra flour for rolling and sticking

1. Mix flour, yeast and salt in mixer with paddle attachment.

2. Slowly add water, oil and honey till dough become ball like. 

3. Sprinkle with flour and cover and allow to sit and rise about 30 minutes. 

4. Knock down and allow to rise another 20 minutes.

5. On a generously floured surface, roll dough out. 

6. Top with topping of choice. 

(This was one boys pizza of turkey pepperoni and chicken Italian sausage. And girls pizza with mozzarella cheese, leftover grilled chicken, tomatoes, calamata olives, sautéed onion and mushrooms with fresh garlic. Cooked then topped with mixed greens, fresh basil and drizzled with balsamic vinegar)