Today’s recipe is for a gourmet pizza with an ahh …mazing cauliflower pizza crust. A few weeks ago after I posted Coca—a Healthy Pizza, one of my Facebook friends sent me a this link for cauliflower crust pizza. I’d never even heard that you could do that, but I thought it might be worth looking into. It turns out that this vegetable crust isn’t such a big secret. It seems like everyone is making this crust and someone just forgot to tell me about it. That’s why I’m telling you about it, in case someone also forgot to tell you about it, too. But look at the list of bloggers and cooks who are in on the secret: TheLuckyPennyBlog, SavoryLotus, Hungry Girl, Detoxinista, Recipe Girl, Paula Deen, and many others.
Cauliflower pizza crust is also much faster to make than regular pizza crust. My Tex-Mex pie takes about 3 hours with a regular crust. With this vegetable crust I can get the whole thing done start to finish in just 1 hour and 15 minutes. Now that’s what call progress. And talk about healthy. This pizza earns 5 stars for My Healthy Eating Habits. This recipe is vegetarian/vegan, diary-free, grain-free, great for weight watchers, and other dieters, and the taste is excellent. And if you like meat you can have your pizza and eat it too. Just like traditional pizzas you can top top it with tomato sauce and pepperoni, ham, sausage, whatever you like, knowing you’re doing your body a little good with the healthier vegetable crust.
Amazon Related Items: Tea Towels, Pizza Stone, Large Spatula
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Gourmet Pizza with Ahh …mazing Cauliflower Pizza Crust
- 1/4 teaspoon sea salt
- 1-1/2 pounds raw cauliflower, broken into flowerets
- 1-1/2 tablespoons olive oil
- 1 pound raw onion, thinly sliced
- 1 egg
- 1 teaspoon dry oregano
- 1 tablespoon nutritional yeast
- 1/4 teaspoon garlic salt
- 2 teaspoons dried unsalted onion flakes
- 2 teaspoons Balsamic Glaze, Trader Giotto's (Trader Joe’s)
- 3 tablespoons dry roasted pistachios, Flanagan Farms
- 1-1/2 tablespoons chopped sun-dried tomatoes, oil packed
- 1-1/2 cup arugula, washed
- Pre-heat the oven to °400 F.
- Process the cauliflower in 3 or 4 batches for a few seconds until is has a texture similar to sand, rice, or snow, as these are some the ways the texture is described. Do not over process or it will become soggy.
- Place the cauliflower in a pot with 2 tablespoons of water. Put the lid on the pot and steam on medium low heat until the water is absorbed, about 8 minutes. Watch it carefully, and add a bit more water if necessary. It should be cooked but not mushy.
- Open a tea towel on the counter top and take half of the steamed cauliflower and shape it into a mound on the long side of the tea towel facing toward you. Keep the cauliflower row 3-1/2 to 4 inches from each end.
- Roll up the tea towel from the cauliflower side to the other side, as you would jelly roll cake. Twist the towel to squeeze out the water. Open up the towel, fluff up the cauliflower, and then roll it and squeeze it a second time. Place the squeezed cauliflower in a bowl.
- Repeat the roll and squeeze process with the remaining cauliflower, and then place it in the bowl, too.
- Add the oregano, nutritional yeast, garlic salt, onion flakes and stir well. Add the egg and stir until everything is well incorporated.
- Get out a piece of parchment paper about 15 x 15 lightly oil it with olive oil. Shape the cauliflower into a pizza pie about 12 to 13 inches in diameter, and about 1/4 to 1/3 inch thick. Bake it 30 minutes, or until it is golden.
- While the pizza is in the oven it’s time to carmelize the onion. Pour the oil into a skillet and gently cook the onions until they are golden. This should take about 25 to 30 minutes.
- Remove the crust from the oven and place the caramelized onions on top followed with ½ of the sun-dried tomatoes and pistachios. Top with the arugula and then sprinkle with the remaining sun-dried tomatoes and pistachios. Finally, use the balsamic glaze in a zig zag pattern over the top, just about 2 teaspoons worth.
This recipe is copyrighted by MyHealthyEatingHabits.com
Weight Watcher’s Points: 7 points per Serving and there are 3 servings.
Points are calculated using the Weight Watcher’s Recipe Builder.
This Recipe is posted at at Hearth and Soul, SimpleSupperTuesday, Tuesdays Table, Totally Tasty Tuesdays, and Tuesday Talent Show, FreshFoodsWednesday, and Wonderfully Creative Wednesday
“By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Savory Wild Blueberry Pizza is the second post I’ve come up with for the Wild Blueberry Association of North America (WBANA). Together with theRecipeRedux they are sponsoring a contest to come up with great recipes with wild blueberries. In my last post for Wild Blueberry Polenta with Grilled Onions and Sausage, I explained some of the health benefits of eating wild blueberries. It’s easy to forget all the specific reasons, I know. So what I remember best about them, even more than their being good for cancer prevention, the eyes, type 2 diabetes, and lowering inflammation, is that this superfood has more antioxidants than any other berry, including cranberries. So if I’m thinking in terms of health and what is the best berry I can add to my oatmeal, I’ll go for the wild blueberry; it tastes so good, too!
Now, lets talk food. I call the dish I made a pizza, but it’s flavor is closer to a focaccia. Like a pizza the shape is round, but it has little cheese and no sauce, making it taste more like a foccacia. Wild Blueberries are not traditionally used on pizza, or focaccia, but I went for it and liked the result, and so did the men in my family. And rather than eating this pizza as a main course, it is best to eat with a soup or hearty salad.
There are still 3 more days before the Wild Blueberry contest ends, and participants can enter as many times as they like. I’ve got one more idea in my head that’s a little different, and I could really enjoying eating it, too. What ideas do you have for cooking or baking with wild blueberries that would be different?
You might also enjoy these other recipes: Tex-Mex Pizza, and Onion and Sage Focaccia.
Related Amazon Products: pizza stone, wild blueberries, pizza wheel cutter
Savory Wild Blueberry Pizza
For the Dough:
- 1 tablespoon dry yeast (not quick-acting)
- 1 cup water
- 1-1/2 teaspoons salt
- 1 cup whole wheat
- 1-1/3 cups white bread flour
- 2 teaspoons olive oil (to oil the work bowl before the 1st rise)
For the Topping:
- 2 to 3 tablespoons olive oil
- 1-1/2 teaspoons thyme, freshly minced
- 8 sprigs of thyme
- 1/2 large onion
- 3/4 cup fresh, or frozen wild blueberries
- 1/2 cup crumbled feta cheese
- In the bread work bowl, mix the yeast with a cup of warm water (100°F - 110°F) and allow it to sit for five minutes.
- Add the salt, the whole wheat flour and the white flour. Knead the dough for 7-8 minutes, until the dough comes together in ball and is soft and supple. Add a little more flour if needed so it comes together.
- Remove the dough from the work bowl, add 2 teaspoons olive oil to the bowl, spreading it around. Turn the ball of dough smooth side down into the bowl and then flip it upright so the smooth side faces cup. Cover the bowl with plastic and let it rise about 1-1/2 hour.
- After the dough has risen, roll it out into circle 13 inches wide. Place it on a sheet of parchment on top of your pizza pan or stone. Let it rest another 30 minutes.
- After the dough has rested 15 to 20 minutes, pre-heat the oven to 425° and begin to put the ingredients on the dough. To do this you will first, brush the dough with 1 to 1-1/2 tablespoons olive oil, and then sprinkle with the minced thyme.
- Next, cut the onion into small wedges and push the onion wedges into the dough all over the pizza. Top with the blueberries and bake 20 to 30 minutes until the dough is cooked, and the top is lightly browned. Brush lightly with olive oil before serving.
This recipe is copyrighted by MyHealthyEatingHabits.com
This recipe is posted at Hearth and Soul, Totally Tasty Tuesdays, Whimsy Wednesdays, Wonderfully Creative Wednesdays, Full Plate Thursday,
Easy Mostly Whole Wheat Pizza
Easy Mostly Whole Wheat Pizza Dough
My grandmother had one of those little boxes with all of her favorite recipes that she collected over time from her friends, neighbors, and relatives. Today I have special recipe that you’ll want to save and perhaps pass on to your friends and family. It’s one of those recipes that everyone loves because it’s so easy to make, and tasty to eat.
You may remember my recent post for no-knead whole wheat bread, which was based on Jim Lahey’s recipe and technique. Today, Niki at SaltandPepperSF has chosen Mark Bittman’s recipe for No-Work Mostly Whole Wheat Pizza Dough for the Food Matters Project. Bittman’s recipe is also based on Jim Lahey’s dough recipe. There’s nothing much to it. Just put the ingredients in a mixing bowl, mix them together well, and set the bowl off to the side for 8 to 14 hours. What makes the dough special is high water to flour ratio, and the complex flavor it develops as from sitting so long. You can find the Mark’s original recipe on her website. I have modified it to make a larger batch of dough so it will be enough for two large pizzas, 12-inches each.
Use any toppings you like on the pizza. My own pizza creation, is Tex-Mex. It calls for a combination for soyrizo (Trader Joes), jack cheese, corn, green chilies, black olives. Whatever ingredients you choose, you’ll have fun with it. I think that’s why people love pizza so much. Click on this link for the Tex-Mex toppings.
Yield: 2, 12-inch pizzas
Prep Time: 8 to 14 hours, mostly unattended
Baking Time: 25-30 minutes
2-1/2 cups whole wheat flour
1-1/2 cups bread flour
1/2 teaspoon, plus 1/8 teaspoon yeast
1-1/2 teaspoons salt
Olive oil as needed
1. Combine the flours, yeast, and salt in a large mixing bowl. Stir in 2 cups, and 1-1/2 tablespoons of cool water. The dough should be relatively sticky and wet, like biscuit batter. If not, add more water.
2. Scrape down the sides of the bowl, cover, and pit it in a warm spot. Let the dough sit from 8 to 14 hours. (The longer it ferments, the more complex the flavor and the more tender the crumb.)
3. When you’re ready, heat the oven to 425°. Generously oil a baking, pizza pan, or ovenproof skillet. Dust your hands with a little flour, and fold the dough over in the below a few times. It will be sticky, but resist the urge to use more flour. Use a light and gentle touch to extend the pizza dough into the pan. Do not roll the dough or you will deflate it, and be careful not to tear a hole in it. Gently lift and extend the dough until it extends to the corners of the pan, or pans.
4. Brush or drizzle the top of the pizza or pizzas with 2 tablespoons of olive oil. Cover with plastic and let it rest about 40 minutes.
5. Place your toppings on the dough and bake about 15 to 20 minutes. If you are using cheese, put that on in the last 10 minutes of baking.
This recipe is also posted on the Pennywise Platter.
Some of the best pizza I’ve eaten has been brick oven pizza, eaten when it’s taken right out of the oven. But, I don’t like the hassle or the expense of eating out. The solution is easy–make pizza at home. Homemade pizza is delicious, and by preparing it at home it you can have a healthier version by making a whole wheat crust, cutting back on the cheese, and using fresh ingredients whenever possible. The following Recipe: Tex-Mex Pizza is my second favorite pizza, and it’s a close second, so stayed tuned for my favorite pizza.
For the dough:
Photo by Mireya
1-1/4 cups unbleached flour
1-1/4 cup minus 1 tablespoon whole wheat flour
1 tablespoon instant dry yeast
1-1/2 teaspoons salt
1 cup water
1/2 cup fresh, or bottled pizza sauce
1 cup Soyrizo (soy product – available at Trader Joe’s, Whole Foods, and Fry’s Market)
1/3 cup diced green chiles peppers (I use Ortega’s 4 oz. can, fire roasted whole chiles that I dice)
1 cup fresh cooked corn cut off the cob, or canned corn
3/4 cup pitted, or unpitted black olives
8-10 oz. cheese (I like a combo of jack and mozzarella, but plain mozzarella works fine)
- In medium size mixing bowl, soak the yeast in 1/4 cup of the water (105°-115° F.) for 5 minutes. After 5 minutes, add the flour, salt and the remaining 3/4 cup of water. Knead the dough about 6-7 minutes, until it forms a ball that is smooth and elastic. Lightly grease or oil a medium bowl and place the bread dough in it. Cover the bowl with plastic and set the bowl aside. Let the dough rise until it has doubled in size (approximately 1-1/2 hours).
- When the dough has just about doubled, lightly oil a baking pan that has 1/2 to 3/4 inch sides, and measures approximately 17 1/2 by 12-1/2 inches. The oil is used so the baked pizza will not stick to the pan.
- Roll out the dough to the size of the sheetpan, and place the rolled dough in the pan. Cover the dough with plastic and let it rise for 1/2 an hour.
- Pre-heat the oven to 400°. Use a fork and pierce the pizza dough from end to end and side to side to prevent it from bubbling up when it is in the oven. Spread 1 to 1-1/2 tablespoons olive oil over the pizza dough and then spread on the 1/2 cup tomato sauce. Place the pizza on the bottom rack and bake for 18-20 minutes.
- Remove the pizza from the oven and spread on the soyrizo, the green chile peppers, corn, olives and cheese, in this order. Return the pizza to the oven for 10 min.
- When the pizza is done remove it from the oven and place it on a cookie rack. Place it on a cutting board to slice, or use kitchen scissors to cut. If you are not planning to eat it right away, leave it on a cookie rack to cool. If left the cutting board, it will become soggy from the humidity.
Enjoy this Tex-Mex Pizza with a green salad. I’m sure that you’ll love it and want to make a double batch next time–just double the amounts.
(Edited 3-10-11) This recipe is posted on Slightly Indulgent Tuesdays