Since the new site is up and running you’ve probably noticed a category called ‘A Pinch of Pinterest.’ The idea behind it is to actually try some of those recipes (and/or craft ideas) that we all pin and never get around to making. It’s also a way to link back to other blogger’s sites and spread the love in this great community of food.
One recipe that has intrigued me on Pinterest is the cauliflower pizza crust. The idea of it is great! Now how good is it really? I really love pizza, I mean really love pizza, so for this to be a substitute for crust it needs to be pretty stellar. And it is! I’ll be honest that I was superbly shocked at how crisp it got and how much it didn’t taste like cauliflower at all! I’ll eat cauliflower, but I don’t love it. I could eat it this way or in that curried soup I made a while back all day long. It’s also a super low carb way to enjoy pizza and a great way to get an extra serving of veggies in your diet. Can’t beat that!
The whole recipe made four personal pizzas. I ate one and froze the other three for an easy go to lunch or dinner option. It wasn’t hard at all to make, just a little time consuming, so I would definitely make it on a weekend or when you have some extra time on your hands. This pinterest find get’s a thumbs up. Give it a whirl for yourself and see what you think!
I know the whole point of doing ‘Pinch of Pinterest’ is to link back to the site where I found it, but I’ll be honest, there are about 18 different sites with the same recipe for the crust and I can’t remember which one it was!! I feel awful, but I PROMISE the next post I do from pinterest I’ll be very careful to share who made it first. If I can figure out where I got it, I’ll repost on here to give credit where credit is due.
Veggie Topped Cauliflower Pizza
makes 4 personal pizzas
1 large head of cauliflower
2 cups of part skim shredded mozzarella
2 tsp of italian seasoning
1/8 tsp of salt
1/3 cup of black olives
1 cup of fresh mushrooms
1 green bell pepper
1 cup of marinara sauce
2 roma tomatoes
1/3 cup of parmesan cheese
Wash the cauliflower and cut off the florets. Pulse in a food processor until it resembles grains of rice. Be careful not to puree it. Microwave the cauliflower for about 6-8 minutes. It will release a little bit of water when you microwave it, so you’ll need to drain it really well. Best way to do this is in a clean kitchen towel or in doubled up paper towels.
When the cauliflower is drained add in 1 cup of the mozzarella cheese, the egg, italian seasoning and salt. Mix it well. Line a baking sheet with parchment paper and form four round crusts.
Bake at 425 for about 15-20 minutes until they turn brown and crisp.
Remove the crusts and top with toppings. Return to the oven until the toppings are cooked and cheese is melted and bubbly.
If you want to make the crusts even more crunchy, remove them from the parchment paper when you bake them with the toppings.
To freeze my other pizzas, I let them cool completely and then wrapped them in plastic wrap and then aluminum foil.