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Wednesday, October 10, 2012

Cauliflower Crust Pizza.

Um, YES YOU READ THAT RIGHT. Hey low-carb, no-carb people out there? This is the stuff for you. I got the recipe here:  Recipe Girl but naturally I made a few changes, so here we GO

Cauliflower Crust Pizza

1/2 head of a large cauliflower
1 large egg
1.5 cups shredded mozzarella
Garlic powder
Pasta Sauce
1/4 cup mozzarella
1/2 cup sauteed mushrooms
3-4 fresh basil leaves (optional)
1/4 cup shredded chicken or crumbled bacon

Preheat oven to 450. Using a food processor or, like recipe girl did, a grater (gives me shivers, I always grate my fingers), get your cauliflower into small crumbles. I mean, real small.

Put them in a large bowl and microwave them 8 - 10 minutes. Mix into the cauli the egg, 1.5 cups cheese and herbs. Stir to thoroughly mix, until it starts clumping really nicely. Pour it onto a sprayed cookie sheet.

Now, pat the mixture into a round.

Pop that puppy in the oven for about 15 minutes, until nice and golden. Use that time to prep your toppings:

Time to remove! Set the oven to broiler now.

Now for toppings. Sauce...


And all the other good stuff!

It only needs to sit under the broiler for 3 minutes or so. Certainly not as long as 5 minutes. Remove and let cool. I put mine, stupidly, on the oven which was of course quite hot. But when I did the second pizza, I set it on the counter and it really stuck together like pizza! Here is a slice of the first pie:

It was absolutely delicious but it sort of fell apart. It was all because I didn't let it cool. See what I mean?

But when I let the second pie cool, at least 10 minutes, it slid around on the sheet like it was born for it. I could pick up a slice in my hands just like a regular pizza slice. Anyways, the important part is that, regardless of whether it was fork and knife pizza or handheld pizza, both pies were ABSOLUTELY DELICIOUS.

And completely worth the mess:

And dishes.

Besides, I know one way to help ease the kitchen clean up blues.


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