Weekend shenanigans

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I’ve had cauliflower crust pizza on my Pinterest to-do list for as long as I can remember.

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In the past, anytime something called for a food processor, I would rule it out. Now I have a food processor and enough time on my hands that embarking on a healthy pizza adventure shouldn’t be daunting. From start to finish, the whole thing probably takes around 35 minutes…very worth it. I checked out a few recipes and than did my own thing. Found some good inspiration here.

Every cauliflower pizza recipe calls for cheese. I decided not to use cheese so…it definitely would’ve been better with some chunks of melted mozzarella, asiago, or goat cheese but it was still good, I promise!

Ingredients:

half a bag of cauliflower (about 6 oz.)- it was a pretty small bag. I wasn’t about to buy a whole of the thing and wash and chop, know what I mean?

1 egg

assorted spices: basil, oregano, thyme, rosemary salt and pepper

Tomato sauce (I bought it ready made)

Onions

Fresh tomatoes

Zucchini

Procedure:

Pulse the cauliflower in a food processor until it has a rice-like consistency. Pour it into a bowl and microwave for 3 minutes. Then add the egg and spices (and cheese if you are cooking with it, which you probably should…) Once this is mixed to perfection, spread it on a piece of sprayed aluminum foil (I use coconut oil spray).

Bake at 410 degrees for about 27 minutes and than hit broil for about 2 minutes until it’s golden and crispy looking.

While it’s baking, sauté some zucchini, onions and tomatoes. You can get creative here and add any kind of veggie (mushrooms, butternut squash, go wild). Top it with some pesto if you’re feeling ambitious. Or not ambitious, I don’t think pesto calls for ambition per se.

Once the crust is ready to be topped, add tomato sauce, throw on your veggies (or neatly place them if you feel like it, I did). Throw on some spices (basil and rosemary fasho), add some parm and devour.

My only complaint  was that the bottom part was a bit moist, it wasn’t crunchy like the top. I guess I would recommend flipping the crust halfway through, or at least broiling the bottom for a bit so it’s crunchy all over.

Bon Appetite. And Happy Monday.

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