For the Crust:
half a head of cauliflower
1/4 cup of mozzarella
1 egg
sprinkle of parm cheese
any seasonings you want (Basil, a blended Italian seasoning, garlic salt, salt, pepper, and 5 or 6 cloves of garlic pressed in the garlic press….you need it to really infuse flavor into the “dough”)
1/4 cup of mozzarella
1 egg
sprinkle of parm cheese
any seasonings you want (Basil, a blended Italian seasoning, garlic salt, salt, pepper, and 5 or 6 cloves of garlic pressed in the garlic press….you need it to really infuse flavor into the “dough”)
To Cook:
1.Rough chop cauliflower
2.Throw it in the blender to “rice” it….which just means grind it up as fine as you can get it…kind of so that it looks like cous cous, or smaller than rice. you want it really fluffy.
3. Cook it for a few minutes, either in the microwave, for 5-8 minutes or in a skillet on the stove top with a little bit of olive oil.
4. When its soft, and you think its cooked, and its actually browning a little- take it off, throw it in the freezer to cool down a little bit.( i left it in for like 5 minutes….the reason is you don’t want to put an egg on something hot, because it will start to cook and curdle.)
5. Then, AND THIS IS VERY IMPORTANT: Strain the cauliflower into a dish towel or cheese cloth. you want to get as much water out as you can, and squeeze, squeeze squeeze!
6. On a greased piece of parchment paper on a baking sheet, spread out your “dough” and create any shape or size you want. the trick here though, is the thinner you can get it- the crispier it will be. Its hard to get it even, and its easy to make holes in it, because its not really dough, so try to get it as even as possible, and as thin as possible.
7. BAKE. Now. Depending on ovens….this took 35-40 minutes. So its not quick.
1.Rough chop cauliflower
2.Throw it in the blender to “rice” it….which just means grind it up as fine as you can get it…kind of so that it looks like cous cous, or smaller than rice. you want it really fluffy.
3. Cook it for a few minutes, either in the microwave, for 5-8 minutes or in a skillet on the stove top with a little bit of olive oil.
4. When its soft, and you think its cooked, and its actually browning a little- take it off, throw it in the freezer to cool down a little bit.( i left it in for like 5 minutes….the reason is you don’t want to put an egg on something hot, because it will start to cook and curdle.)
5. Then, AND THIS IS VERY IMPORTANT: Strain the cauliflower into a dish towel or cheese cloth. you want to get as much water out as you can, and squeeze, squeeze squeeze!
6. On a greased piece of parchment paper on a baking sheet, spread out your “dough” and create any shape or size you want. the trick here though, is the thinner you can get it- the crispier it will be. Its hard to get it even, and its easy to make holes in it, because its not really dough, so try to get it as even as possible, and as thin as possible.
7. BAKE. Now. Depending on ovens….this took 35-40 minutes. So its not quick.
8. Once its crispy and firm ( you can kind of lift it off the paper without it feeling like its going to fall apart) and its golden brown, and looks like pizza crust……add your toppings of choice! I threw on some :
- tomato sauce (quick sauce that i whipped up…..just a small can of tomatoes, garlic, onion, basil, salt, pepper, and italian seasoning…i hateeeee pre seasoned jar sauce..ick.),
-low fat mozzarella and a little swiss and gruyer blend from trader joes (very little cuz its higher in cals)
-and shredded chicken. (prepared however youwant.)
-low fat mozzarella and a little swiss and gruyer blend from trader joes (very little cuz its higher in cals)
-and shredded chicken. (prepared however youwant.)
Put the pizza under your broiler for like 2 or 3 minutes (keep an eye don’t burn) to melt the cheese, and THEN STUFF YOUR FACE!!!
No comments:
Post a Comment