Good Monday morning to ya! Hope everyone’s weekend was great and you’re ready to start the week off right.
Thanks to Katie at healthydivaeats.com for hosting another round of Marvelous in My Monday to start the week off with lots of positivity!
- I finally got my customized Reebok shoes in that I won from stuftmama.com. Read about that here. I absolutely love them!
- Family fun this weekend!
- Started a new book and so far, so good. More on my new book and a book review of the book I just finished in tomorrow’s post.
- Last, but definitely not least, Cauliflower Crust Pizza! I’ve seen many recipes for this crust around the blogosphere, but I followed Brittany’s the closest. It was very tasty and the “hungry healthy hubby” approved it too! I do want to warn you that the middle of the crust sticks, so be sure that you thoroughly spray or grease your baking sheet. Also, it’s not the sturdiest pizza crust, so don’t add too many toppings. I tried decreasing the amount of cheese used in the recipe and added another egg…..the results weren’t as good and the pizza was even less sturdy.
**Edited later- using a pizza pan with holes for a crisper crust, yielded the best results.
***Edited again- two eggs are better than one (I edited the ingredient list to include a total of two eggs.) A reader also shared a tip after making the crust. She reported that the crust worked great on a silpat mat and she made the crust into several small pizzas. After cooking the small pizzas, she used two spatulas to slide the crusts on to parchment paper to cool.
- ½ head cauliflower (about 2 cups riced)
- 1 cup part-skim shredded mozzarella cheese
- 2 eggs, beaten
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper (optional, if you like less spice reduce to 1/2 teaspoon)
- Pre-heat oven to 400° F.
- Prep a baking sheet or pizza stone. I would suggest a pizza baking sheet wit holes for a crisper crust.
- Remove the stems and leaves from your cauliflower and chop the florets into chunks. Add to a food processor or Vitamix and pulse until the texture is similar to rice.
- Place cauliflower “rice” in a microwave-safe bowl and cook for about 8 minutes.
- In a bowl combine the cooked cauliflower with all remaining ingredients.
- Spread and press dough out evenly over baking sheet (or stone) – about ¼ to ⅓ of an inch thick. The pizza should be about 9-10 inches in diameter.
- Bake for about 25 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
- Remove the crust from the oven.
- Top with pizza sauce and toppings. Be careful not to add too many heavy toppings as you don’t want to weigh down the crust.
- Broil the pizza for about 5 minutes, or until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes then cut and serve immediately.
For toppings, I added my favorite Trader Joe’s marinara, leftover roasted zucchini, butternut squash, mushrooms, and leftover chicken.
And here’s a shot of the crust before putting it into the oven. It’s not going to look like you have very much crust, until you start pressing it out. This pizza served my husband and I with a salad on the side. If you’re wanting to feed a family, I would suggest doubling the recipe. For a Paleo pizza crust, check out this one made with almond flour….it’s my favorite!
Have a great one!
Something to think about….
Have you ever tried Cauliflower Pizza Crust? How about pizza crust made from almond flour?
What is something Marvelous in your Monday?
Ever customized your own tennis shoes? It’s fun, but there’s almost too many choices.