Lip-Smacking Cauliflower Crust Pizza 1


cauliflower crust pizza

Wow, just wow! For the longest time, I’ve been wanting to make a pizza crust out of cauliflower. It’s my favorite vegetable and knowing how versatile it can be, makes it even better. I had know idea how this was going to turn out, I threw ingredients into a bowl and mixed it together, crossing my fingers it cooks. When I pulled the crust out of the oven, I knew I had something. Then I made the sauce, and I couldn’t stop dipping every finger I have into the finger-licking, mouthwatering carrot onion pepper sauce. Mmmmmm. Now it was time to put it all together, I spread the sauce on the crust, layered it with tender, delicate, pull apart chicken (from making bone broth earlier), topped it with lots of freshly chopped basil, sprinkled cheese all over, popped in the oven once more until the cheese was bubbling and perfectly melted. Then I dumped arugula on top, cut a slice and drizzled balsamic vinegar over the whole thing. Oh my goodness, was it amazing! I took a bite and tilted my head back in astonishment at how heavenly it tasted. Everything blended together in perfect harmony. It really is a lip-smacking, finger-licking dish if I do say so myself. I may or may not have seen a monkey hanging off of the fridge, when I took a bite of this pizza. But that’s up to you to decide, and to find out.

Ready for the recipe? Okay, here it is:

INGREDIENTS: For Pizza Crust

  • 1 organic cauliflower (7-8″ wide)
  • 2 large organic eggs
  • 1/2 cup organic grated cheese, not packed (I used cheddar, it’s all I had)
  • 1 heavy teaspoon Herbs De Provence (sticks nose inside jar, deeply inhales… Mmmmm, herbs)
  • 1/8 teaspoon himalayan sea salt
  • 1/4 teaspoon freshly ground black pepper

* You will need cheesecloth for this recipe

INGREDIENTS: For Sauce 

  • 2 organic medium carrots
  • 1 small organic sweet yellow onion
  • 1 small organic red bell pepper
  • salt and pepper to taste (I wasn’t measuring when I put them in, I did however add a good amount of pepper)

INGREDIENTS: The Toppings

  • Organic Chicken breasts
  • Organic arugula
  • fresh organic basil
  • Your choice of organic shredded cheese

DIRECTIONS: For Pizza Crust

  1. Preheat oven to 375F degrees and line a round pizza baking sheet with parchment paper (this is important).
  2. Rinse cauliflower, remove the outer leaves and separate the florets. Place the florets into a food processor and process until you get a rice like texture. It’s okay it you have some coarse chunks.
  3. Fold a cheesecloth so you have 2-3 layers. Place cauliflower in the cloth and squeeze all the liquid out. Use all your muscle, you will get a lot of liquid out of it.
  4. Then spread the cauliflower onto the lined pizza baking sheet, and bake for about 15 minutes. Remove the now “cooked” cauliflower from the oven and place it into the cheesecloth again. Now squeeze all the liquid out once more. Be careful! It’s very hot! Maybe wait a little for it to cool. Do this until barely any liquid comes out. I had a total of about 2-3 cups of liquid.
  5. Increase the oven temperature to 450F. Transfer the cauliflower to a mixing bowl and add all the ingredients for the crust. Mix until combined.
  6. Dump the cauliflower mixture back onto the lined baking pizza sheet you used earlier. Spread it around evenly using your fingers/hands.
  7. Bake for 15-20 minutes, until the edges are golden brown and the crust feels springy to the touch. Remove from oven.

DIRECTIONS: For Sauce

  1. Chop the carrots in thirds, add to boiling water and boil until soft. Chop up the onion and bell pepper, add to a saucepan with a little olive oil and cook until soft.
  2. Transfer everything into the food processor and process until creamy and thick. Add the salt and pepper to taste. Set aside.

DIRECTIONS: Assembling the Pizza

  1. Remove pizza crust from oven, and evenly spread the sauce over the top, leaving a crust border. You won’t use all of the sauce. Layer the crust with the chicken and chopped basil (I added a lot of basil, about 10 large leaves, chopped). Cover with cheese and put back in the oven until the cheese is completely melted.
  2. Top with arugula and drizzle with balsamic vinegar.
  3. Now enjoy the exploding flavors in your mouth! Can be kept in the fridge for up to 2 days (it will get soft when it sits for awhile, just pop back in the oven for a little bit)

 

A girl who has been knocked out by millions of monkeys trying to take her lip-smacking, finger-licking pizza,

– Emma

pizza heaven


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