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Dinner Tonight: Cauliflower Crust Pizza
Paula Gallagher on
You know that cauliflower is a hot vegetable when you see it offered as an option on the menu at a local steak house. Instead of prime rib, you could order cauliflower steak! It's no wonder – cauliflower is a versatile superfood. From steaks to cauliflower wings(!), cauliflower’s unique texture lets it stand in for plenty of other higher calorie and less healthy food options. It also stands up to a variety of cooking methods.
As a member of the Brassica family, along with broccoli and kale, cauliflower also delivers a wallop of nutrients and antioxidants responsible for its oft-touted health properties. A study in the journal Stroke found that for every 25g increase in the daily intake of white vegetables and fruits (about 1/4 cup of cauliflower), the risk of suffering a stroke dropped by 9%.
Using cauliflower as a pizza crust is one of my new favorite ways to get extra vegetables into my kids, and because of its mild taste, they scarf it down without a second thought. If you are stuck for time, you can now purchase riced cauliflower at any grocery store, although it is quite a bit more expensive than doing it yourself. Get the kids involved with the crust making and let them choose their toppings for a very kid-friendly experience!
Cauliflower Crust Pizza
• 1/2 large head or 1 small head cauliflower, core removed and chopped into rough pieces
• 2 large organic eggs
• 2 Tbsp chopped fresh rosemary
• 1 garlic clove, minced
• 2 Tbsp ground flaxseed
• 3/4 to 1 cup brown rice flour
• 1 large can of sodium-free peeled whole tomatoes
• 1 Tbsp olive oil
• 2 tsp balsamic vinegar
• 1 cup shaved or grated Parmesan cheese
Preheat oven to 400 F and line a large baking sheet with parchment paper. To make the crust, pulse the cauliflower in a food processor until finely minced. Add eggs and rosemary and blend until well combined. Scrape down the sides, add garlic and flaxseed, and blend again. Add flour and blend until a sticky dough forms.
This recipes makes 1 large pizza. Spread the dough with a lightly-oiled spatula or your hands onto a prepared baking sheet until 1/2 inch thick. Bake for 15 to 20 minutes, until it’s puffed, dry on the top, crispy on the bottom, and springs back when pressed.
For the sauce, add tomatoes, olive oil and vinegar to a blender or food processor. Pulse just until chunky. Spread the sauce on the pizza and sprinkle with cheese. Pop back in the oven to slightly melt the cheese (about 2 minutes) and ENJOY!
Photo from here, with thanks.
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