Last night I made something that was so weird that I almost gave up before I even started.
I copied the recipe exactly from Eating Bird Food, except that I put in 1/2 a cup of mozzarella and a 1/2 cup of Daiya Mozzarella Shreds (I'm experimenting with eating less dairy).
 |
| Crispy, cheesy, heavenly crust! |
Author: Eating Bird Food
Serves: 8
Ingredients
- ½ head cauliflower (about 2 cups riced)
- 1 clove garlic, minced
- 1 cup part-skim shredded mozzarella cheese
- 1 egg, beaten
- 1 teaspoon basil
- 1 teaspoon oregano
Instructions
- Pre-heat oven to 400° F.
- Prep a cookie sheet or pizza stone. You can grease the cookie sheet or use greased aluminum foil. It will stick if you don’t grease it properly.
- Remove the stems and leaves from your cauliflower and chop the florets into chunks. Add to a food processor and pulse just until the texture is similar to rice.
- Sauté cauliflower “rice” in a non-stick skillet over medium heat and cook until translucent, approximately 6-8 minutes. (You can use the microwave for this as well. Just place cauliflower in an uncovered microwave-safe bowl and cook for 8 minutes.)
- In a bowl combine the cooked cauliflower with all remaining ingredients.
- Spread dough out evenly over foil (or stone) – about ¼ to ⅓ of an inch thick. The pizza should be about 9-10 inches in diameter.
- Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
- Remove the crust from the oven.
- Top with pizza sauce and toppings. Be careful not to add too many heavy toppings as you don’t want to weigh down the crust.
- Broil the pizza for 5 minutes, or until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes then cut and serve immediately.
To say this pizza was good would be an understatement. It was wonderful. It almost becomes like a cheese wafer in the oven before you even add toppings to it. I would eat this crust plain! However, this time I made it into a Buffalo Chicken pizza by adding red onion, more cheese and "cheese", and chicken chunks marinated in Frank's Red Hot Sauce.
 |
| Can you tell which side has the non-dairy cheese :) It's pretty obvious. |
You could make it any way you wanted. Plain, pepperoni, veggie delite, etc. The only thing that makes this markedly unlike regular pizza, for me, was that I had to eat it with a fork and knife because the crust isn't as sturdy as regular bread crust.
I'm so glad I didn't give up on this recipe before starting it. It was such a treat. And, although it was a little labor/time intensive, it was so worth it for the end result.
By the way, this recipe says 8 servings. I hope that just means 8 slices, which is what I got out of it. Because I bet those would be 8 angry people if all they got was one slice for dinner. Grant and I ate the whole thing last night.
 |
| Now one more time with feeling, and chives! |
