Spring is trying to ‘spring” here in Pennsylvania, and summer will soon follow. We get to thinking of fresh vegetables and varied recipies for a better combination of eating healthier and enjoying what we eat.
Pizza anyone? Any season is a good season for pizza. Using cauliflower as your pizza dough is a healthy alternative. Cauliflower, pale and unassuming, like its relatives, is a nutritional powerhouse. There are only 25 calories per serving and provides more than 75 percent of the recommended daily vitamin C, and a good dose of dietary fiber. You can also find vitamin K, potassium, magnesium, and antioxidants.
Cauliflower can make a great substitute for mashed potatoes when you mash and mix with a little milk, butter and Greek yogurt.
Consider making a roasted cauliflower soup. Puree with chicken or vegetable stock and your choice of fresh herbs for this creamy dish.
Raw or steamed cauliflower is mild-mannered, however, when roasted, it caramelizes into sweet nutty goodness. There are so many great uses for cauliflower. It’s a great replacement for other higher calorie and/or carb foods.
- 1 large head of cauliflower1 egg
- ½ cup parmesan cheese
- 1/3 cup goat cheese, softened
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning
- Pizza toppings of your choice
Preheat oven to 400 degrees. Cut cauliflower head into small florets. Place on a parchment-lined rimmed baking dish. Roast for approximately 15-20 minutes until lightly golden and very tender, tossing occasionally to prevent burning.
Remove from oven, let cool until you can safely handle. Finely chop, or pulse in a food processor, until the cauliflower is a rice-like consistency. Place cauliflower “rice” in the middle of the clean thin cotton dishtowel or two layers of cheesecloth. Wrap up the cauliflower in the towel and twist to squeeze out as much excess liquid as possible. (this is an important step to be sure that the crust is chewy and somewhat crisp – not soggy)
Place the cauliflower in a mixing bowl. Add egg, cheese and seasons. Mix thoroughly and pat into a tight ball. Line pizza pan with parchment paper. Spray with nonstick cooking spray. Firmly pat the cauliflower mixture so it forms a tight, ¼ inch thick crust in the shape you desire.
Bake in a 400 degree oven for 10 to 15 minutes until it becomes golden brown. Remove from oven and add desired topping. Return to the hot oven for an additional 5 to 8 minutes until the toppings are hot and cheese is bubbly.
Let cool slightly for only 2 to 5 minutes before cutting and serving. One head of cauliflower will make one 12 to 14 inch pizza.
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