Okay, so I am definitely not the 'chef' of the family. That title belongs to my husband & I generally stay of his way as he does his magic & then I clean the dishes after! However, I've been snooping through some recipes and finally became brave enough to attempt the INFAMOUS CAULIFLOWER PIZZA. I SO should have captured this on video.
Imagine if you will, ME in the kitchen with half a head of cauliflower & a grater. Can you hear the theme song to JAWS? You would THINK that this is a simple task, but DON'T BE FOOLED! I nearly scraped my fingerprints off! After a long and arduous go at shredding the cauliflower into teeny tiny slivers (and most likely a few slices of MY flesh), I finally was able to add the cheese & spices to mix my soon to be pizza crust together.
Then I prepared my sauce, my toppings (yellow pepper & canadian bacon) & made a beautiful, cannibal, cauliflower pizza & popped it in the oven and waited. I checked the pizza 15 minutes later and it was soggy. WHAT IN THE WORLD? I checked it after another 10 minutes and it was STILL soft!
What did I do wrong? I re-read the directions and realized... I did NOT prebake my crust before adding the toppings! UGH! So, you live & you learn right? I ate my tasty super soggy pizza and decided due to my technical difficulties, I will probably NEVER make it again. At least not without a food processor!
Fast forward 2 days later (tonight), and I put the other half in the oven to heat up for my dinner and found it was TOTAL MUSH upon checking it 10 minutes later. So I got out a sheet of foil, splatted the 'pizza' cafeteria style by 4 spatula fulls of goopy pizza-like masses, put it back in the pan on the foil and baked it another 15 minutes.
The outcome? Upside-Down Pizza Casserole that was half stuck to the foil (because of course I failed to spray the foil with Pam!)... But it was actually more firm than the first night I had it and even tastier to eat... even though 1/4 of it I couldn't scrape from the foil... So, there it is. My attempt at the Cauliflower Pizza. May it rest in peace. (See Recipe below.)
Cauliflower crust:
1/2 head of fresh, raw, grated cauliflower
2 c. low fat, low moisture part-skim mozarella
2 tsp. garlic (I used chopped garlic from a jar)
1 tsp. Mrs. Dash. (I used Tony's instead)
Mix the ingredients together and spread out on a pizza tray sprayed with pam. Bake at 425 degrees for 15 minutes. Flip pizza crust over when done & add your choice of toppings. (Mine are below.)
Pizza Toppings:
1/2 head of fresh, raw, grated cauliflower
2 c. low fat, low moisture part-skim mozarella
2 tsp. garlic (I used chopped garlic from a jar)
1 tsp. Mrs. Dash. (I used Tony's instead)
Mix the ingredients together and spread out on a pizza tray sprayed with pam. Bake at 425 degrees for 15 minutes. Flip pizza crust over when done & add your choice of toppings. (Mine are below.)
Pizza Toppings:
1/2 c. Hunt's No Sugar Added Italian Style Sauce
(or you can make your own low sugar sauce, some people do that)
1/2 c. yellow pepper
1/2 c. mushrooms
1/2 c. mozzarella
18 slices of turkey pepperoni or canadian bacon. Bake at 425 for 10 more minutes or until its cooked to your liking. Cool for 10 minutes before serving.
1/2 c. yellow pepper
1/2 c. mushrooms
1/2 c. mozzarella
18 slices of turkey pepperoni or canadian bacon. Bake at 425 for 10 more minutes or until its cooked to your liking. Cool for 10 minutes before serving.
Note: The crust does not come out as firm as a normal pizza; if you use a pizza stone it will help.
