January 07, 2015
Food To Be Fit: Cauliflower Pizza Margherita
Everyone should try this recipe at least once. I will give this advice though - make sure you have a big enough food processor...it is a huge annoyance to have to put 5-7 batches of cauliflower florets in a small food processor (I've got experience with that). This is a lot of work for something small, but it sure is pretty to look at and you will feel proud knowing that you've made something so delicious (and healthy!). This would be beautiful as an appetizer for a dinner party, or something healthy to snack on while vegging out on the couch on Saturday night. Enjoy this one, she's a haard-earned beauty.
- 1 small-medium head of cauliflower
- pinch of sea salt
- ½ tsp dried basil (crush with mortar & pestle)
- ½ tsp dried oregano (crush with mortar & pestle)
- fresh basil, shredded
- ½ tsp garlic powder
- pinch of red pepper flakes
- ¼ cup parmesean cheese
- ¼ cup light shredded mozzarella cheese
- 1 egg
- Organic Pizza Sauce (or you can make your own)
- Cut off the florets from a small head of cauliflower. Wash and thoroughly dry.
- Pulse in a food processor until the cauliflower looks snow-like.
- Place cauliflower snow in a microwave-safe dish and microwave for 4 minutes.
- Pour cauliflower onto a clean tea towel and let cool for 5 minutes.
- Once the cauliflower is cool enough to touch, wrap it up using the dishtowel and wring it out (don't be gentle, you will wring out a lot of water - the more the better). This will help create a chewy, crunchy crust instead of a watery, crumbly, mess.
- Place cauliflower in a bowl (you should have 2-3 cups) and add ¼ cup parmesan cheese, a pinch of sea salt, the crushed basil and oregano, and the egg. Combine using your hands.
- Place a large baking sheet in the oven and preheat to 450 F. Place a large piece of parchment paper on the counter and drizzle with olive oil to create a non-stick surface.
- Use your hands to form the dough into a round crush on your oiled parchment paper. Place plastic wrap on top and using a large cutting board, push down to create a perfect circular crust.
- Pat it down thoroughly until it is tightly formed together. You want it about ¼-1/2-inch thick, and roughly 10-12 inches round.
- Slide your dough onto your baking sheet in the oven. Bake for 20 minutes, or until it starts to turn golden, but not burnt. Remove from the oven, carefully flip, and bake for 10 more minutes.
- Add pizza sauce, light mozzarella cheese, red pepper flakes, and fresh basil. Slide the parchment paper back into the oven and cook for 5-8 minutes, until the cheese is melted, bubbly and golden brown.
- Remove from the oven and allow it to cool for 2 minutes. Using a pizza cutter, slice and serve, garnished with some more fresh basil.