I instagrammed a delicious-looking dinner of ours from earlier this week and wanted to share the recipe. I attempted a cauliflower crust pizza, which sounds a little… meh. Having eaten this once before, I kinda-sorta knew that it’s not a “crust”, so much as a base. Aka, don’t count on eating this like a typical pizza. Use a fork.A friend sent me the recipe for this deliciousness that can be found here: http://www.eatingbirdfood.com/2012/09/healthy-pizza-with-a-cauliflower-crust/
And with that, I made a few embellishments on the recipe.
- I’m not sure it matters or not, but I didn’t add the egg to the mixture. Completely forgot to do that, so it’s not like I chose not to add it. But it didn’t seem to matter much in the long run.
- According to the recipe, you’re only supposed to use 1/2 a head of cauliflower. That ended up being a personal-size pizza. So I added the rest of the head of cauliflower and added a bit more of everything to keep the ratio correct.
- Fresh basil is amazing in this. We have some in our garden, so I just chopped it up and threw it in there. I may have been a little more generous than the recipe calls for, but oh mannnn. So good.
For the toppings, I used a red marinara sauce, some feta and mozzarella, kalamata olives, some frozen spinach, and some artichoke hearts. You certainly don’t need to add any extra seasonings if you go this route- all of the veggies and cheese have enough salt in them to take care of that.
Also, a few things to note. “Ricing” cauliflower can be done by grating it with a cheese grater. You’ll end up with a size that is similar to raw quinoa.
All in all, we’d eat this again. Because it’s delicious and not hard (albeit a bit time-consuming) to make.