Wednesday, April 13, 2016

Riced Cauliflower Crust Pizza

The Headlines:


Looks like a pizza. 

Not a pizza.

Well, not really. 





A few weeks ago I published one of my popular blogs ever.  It was on this stuff.


Riced Cauliflower... took me minutes to whip up the post and everyone loved it.  You can read it HERE.  In it, I tell people where to buy it (Trader Joe's) and what to make with it (fried rice - better than the real stuff, no joke).  After that, someone mentioned that I could also make a pizza with it too.  Are you kidding me?  The heavens opened up and sent us this cauliflower pizza directly.  I mean, really.    

The recipe has been a little adjusted from the great Paula Deen.  She clearly came up with the concept, it's not mine.  Kinda like I didn't make the riced cauliflower either (thanks to TJ's) but I am compelled to tell you about it and now this...

Lay your eyes on this beauty:


It looks just as good as it tastes.  It may actually taste better.  And, as always, so easy to do.  My style.  

Here's What You Need:
parchment paper
EVOO spray
1 package of RICED CAULIFLOWER
1/2 cup pasta sauce
1 egg
2 tablespoons grated parm cheese
1 1/4 cups shredded mozarella
1/4 cup cheddar cheese (or use another 1/4 cup of mozzarella)
fresh grape tomatoes, sliced
4-5 cloves chopped fresh garlic (not needed but highly recommended)
salt & pepper
salami (or pepperoni) (optional)
shredded fresh basil  (optional)

Here's What You Do:
Heat over to 425.  Line parchment paper on baking sheet.  Warm riced cauliflower (if frozen)... then let it cool.  In a medium-large bowl mix egg, 1 cup of mozzarella, parm cheese, add riced cauli then a little salt and pepper.  Spray parchment paper with EVOO.  Then, pat into a round "pizza crust" on the parchment paper and stick in the oven for about 15 minutes.  It should be a little brown on the edges.  


Once finished, top with your pasta sauce (or you can make your own fresh tomato sauce - I like short cuts), remaining cheese, fresh garlic, tomatoes and salami if you choose.  Bake for another 12 minutes.  Top with basil before serving... or not.  The salami and basil obviously makes the pizza look a lot more "pizza-ey!"

This recipe is FABULOUS.  The fresh garlic makes it, it is a MUST.  And in case you're wondering, no the "crust" does not fall a part when you cut it.  


I mean, really run don't walk to make this recipe.  It is one you can NOT miss.  And I'm, you know, picky. 

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