Cauliflower Crust Pizza
For you Paleo or Atkins folks, this is a great alternative pizza crust. It’s a bit tricky and time-consuming, but satisfies a pizza craving.
4 cups raw cauliflower rice ( I made this by chopping up a head of cauliflower and placing in blender with a bit of water. Just pulse until cauliflower is the consistency of rice.)
1 egg, beaten
1/3 cup soft goat cheese (chevre)
1 teaspoon dried oregano
pinch of salt
- Preheat your oven to 400F.
- To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved or see directions above if you do not have a food processor.
- Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
- THIS IS THE SECRET: Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust. SUPER IMPORTANT!
- In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don’t be afraid to use your hands! You want it very well mixed.) It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
- Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect, if you like.
- Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
- Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
- Slice and serve immediately!
Inspired by: http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/ &
Nice semi-healthy alternative to the traditional pizza crust. This is a great use of leftover as well!
Grilled Chicken Flatbread Pizza with Alfredo Sauce
Whole wheat lavash bread
Jarred light alfredo sauce
Leftover cooked chicken
Cooked thick-cut bacon
Preheat oven to 425 degree. Spoon alfredo and minced garlic on lavash. Cover with toppings. Finish with shredded mozzarella and goat cheese. Cook for 10-15 minutes.
Butter Chicken Curry Naan Pizzas
Butter Chicken Curry (we recommend Shan Butter Chicken Curry Mix)
1) Preheat oven to 400 degrees.
2) Bake naan bread on cookie sheet for 12 minutes.
3) Remove naan bread from oven and cover it with butter chicken, then mozzarella, goat cheese crumbles, and diced tomatoes.
4) Return pizzas to oven for another 12 minutes.
5) When done, cut into halves or quarters and serve.
Perfect and delicious way to reinvent leftovers. I remember a friend talking about making this and I didn’t believe it could be this good!
2 cups of seafood gumbo
1/2 green pepper, sliced
2 green onions, chopped
1 tbsp Louisiana hot sauce
1 1/2 cups of Italian blend shredded cheese
1 pizza crust
Spread out crust and laddle gumbo on crust until fully covered. Top with hot sauce, green pepper, onions, and cheese. Follow pizza crust package cooking instructions.
Buffalo Chicken Pizza
1 cup of cooked chicken, cubed
1 pizza dough, store bought
Cornmeal or flour, to handle dough
2 tablespoons butter
2 to 3 tablespoons hot sauce, medium to spicy heat
1/2 cup tomato sauce
1/2 onion, sliced
1/2 cup shredded cheddar cheese, a few generous handfuls
1/2 cup shredded mozzarella cheese
1/2 cup blue cheese crumbles
Preheat oven to 425 degrees F. Preheat grill pan to high.Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.