Hey all. How are things? Good? Good.
Bad? Nonsense, pizza makes everything better.
The West Bend farmer's market was stacked yesterday, and we came home with all the goods including fresh chanterelle mushrooms and the most beautiful cauliflower I've ever seen! So, naturally, I hacked it into a million pieces and called it pizza crust. I have the best ideas.
Sooooo I was really hesitant to do a cauliflower crust pizza because I've tried them multiple times in the past and they're just...really mediocre. It's a good idea and I want to like it, but the soggy/pale/falling apart thing is just not impressive. But here's the good news: I tried a version with a few extra steps I haven't tried before and it turned out so much better! Apparently the trick is using chia seeds instead of an egg, cooking the shredded cauliflower, and squeezing out as much water as possible using a dish towel (probably wait for it to cool a little more than I did unless you want scalding water all over your hands. But it's whatever).
I would guess this pizza is 95% vegetables, so it's great for those times when your body says salad but your heart screams PIZZA. Also, it's a great way to use up any veggies that are moldering in the crisper. (Idk where 'moldering' just came from but I looked it up on dictionary.com and it's definitely a word) Sub any veggies for the toppings and use any greens you have on hand for the pesto. I used some spinach that was about to go bad and carrot tops that were otherwise destined for the compost pile.
The burrata was an impulse buy, but you can use whatever, or no cheese at all!
However you do it, I'm sure your pizza will be as delicious and nutritious as mine, and an adventurous departure from the usual dinner as well.
- 1 head cauliflower
- 1/2 cup almond meal (or whole almonds ground in a food processor)
- 3 tbsp chia seeds mixed with 6 tbsp water
- pinch of oregano
- pinch of garlic powder
Preheat the oven to 400°F and line a sheet pan with parchment paper.
Break the cauliflower into small pieces, then whizz them in a food processor until finely ground. You may have to stop a few times to scrape down the sides of the bowl.
Transfer to a medium pot, add water to cover, and bring to a boil. Reduce the heat, cover and cook for 5 minutes. Pour off as much water as possible, then use a dish towel to squeeze out the excess. You want it to be as dry and flour-like as possible.
Now mix together the almond meal, chia "egg", cauliflower, oregano, and garlic powder. Press the mixture into an even rectangle on the prepared baking sheet. Bake for 30 minutes
If you think you can flip it without it falling apart, do that. If not, I think it'll still be alright.
- 2 big handfuls spinach
- 2 big handfuls carrot tops or kale
- 1 handful herbs (I used basil)
- 1/4 cup hemp seeds or walnuts
- juice of 1/2 lemon
- 2 tbsp olive oil
- salt and pepper
Whizz all ingredients in a food processor until a rough paste forms. Wasn't that easy?
Top the baked crust with the pesto, mushrooms, onions, cherry tomatoes, and cheese. Bake for another 8-10 minutes and dig in!