A low carb, gluten free, option for Pizza that is FULL of flavor (you don’t even know the crust is a vegetable. 

Happy Tuesday!

I’ve got a short week ahead before we head off for a family vacation in Okaboji.

Can we say Boo-yah??

Except its a family vacation so there will be no sleeping in.  Woh Woh Woh.

Anyway….over the weekend I had the opportunity to FINALLY make a cauliflower crusted pizza.

This is a recipe I’ve been wanting to try FOREVER but just haven’t found the time.

We are big pizza fans at our house, but I hate ordering food that I know is filled with processed junk.  So whenever possible we try to eat at home or order from our favorite local pizza place.

Needless to say I’m super picky about my pizza, but I wanted to try out this recipes that I’ve been hearing all kinds of good things about it from the Internet (thanks internet for making me think I’m a chef).

Yes the crust is a vegetable, but with a mix of butter, spices, and cheese, you won’t even know it, promise.

Start by putting your baby to bed……

And when that doesn’t work, just set her on the counter and keep cooking.

Note: No babies were left unattended during this cooking process

For real though gather together your ingredients.  I find I do a much better job cooking if I pull together all my ingredients together at the beginning, measure everything out, and then reread the recipe one last time.

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Once I pulled together all the ingredients I broke the cauliflower into chunks and put it through the food processor.  I had to do 2 different batches, but it was super quick.

The rest of my ingredients all pulled together.

This might be my most organized cooking experience EVER.

Next, I added a touch of water (maybe 1/4 cup) and boiled it for about 8 minutes.  Note: You could also put it in a microwave safe dish and microwave it for 5-6 minutes

The next step and its the most important one is to drain the cauliflower…aka squeeze the SHIT out of it.

I started by emptying it out into a strainer (make sure you have a fine mesh one like this) and then using a wooden spoon smash the cauliflower down emptying as much excess water as possible.

You can only get SO MUCH water out this way, but its a good first step.

Next (and this was impossible to get a photo of) transfer it to a thin dishtowel and then squeeze it. 

Like seriously squeeze the shit out of it.

All the cauliflower will be in one big chunk at the bottom of the dish towel and you need to squeeze it until all the water is gone and you are left with a big ball of cauliflower.

We’re almost there.

Combine the cooked cauliflower with the rest of the ingredients and mix well.

Press the crust onto your favorite pizza stone (or form a crust on any pan lined with parchment paper).  The crust should be pretty thin, about 1/8″

Bake Crust for 20-25 Minutes, until its nice and golden.

Lastly, add your toppings and bake for an additional 10-15 Minutes. 

I chose pepperoni, green peppers, onions, spinach, and mozzarella, but really anything would work.  Meat ideas include: chicken sausage, ground turkey, chicken breast and the veggie options are unlimited.  If you’re lactose intolerant try goat cheese!

Slice and serve immediately

Enjoy!

Too busy to cook?

Call Chef Laura.  She comes to your house, preps meals, packages them in the fridge and then boom, dinner is done.  Saves you so much time its crazy.