Cauliflower Margherita Pizza

Posted by on Apr 24, 2013 in Blog, Dinner | 1 comment

Cauliflower Margherita Pizza

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 When Salt Lake City food blogger, Becky Rosenthal asked me to cook with her I must admit, I was a little intimidated.  When Angelo and I found out we were moving from Detroit to Salt Lake City I immediately started checking out the food scene. We had been to Salt Lake City before, the first restaurants we experienced were Sage’s and Copper Onion.  Both of them were amazing and we said to each other if this is what the food scene is like in SLC we could totally live here.  Little did we know a year and half later we would be living there!  When I first started reading Becky’s blog SLC Foodie, I saw her review on Copper Onion and immediately knew I could be friends with her.  She is a foodie and is clearly passionate about sharing the incredible and growing food scene in Salt Lake City.  Fast forward two years and I attended one of Becky’s Mixers specifically for bloggers and met some amazing women as well as finally meeting Becky(although I felt like I had known her, you know how you read someone’s blog for so long its like they are your long lost cousin!)

Becky has a passion for food and a passion for creating recipes and adding her own twist to it.  I love getting with other like-minded people in the kitchen.  Collaborating with other people in life just makes everything so much better.  If you think you’re a genius try working with someone else, twice the ideas and twice the fun! 

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We made an amazing cauliflower crust pizza along with a Mediterranean Cous Cous Salad.  The Mediterranean salad turned out to be so fresh, and tasty with kalamata olives, pine nuts, feta cheese, bell pepper, onion, and a light olive oil lemon dressing this salad will be my go to salad for the summer.  I made it about a week after Becky and I tried it out and loved it the next day in a wrap with hummus.

I’ve made cauliflower crust pizza a few times.  I love it because I can literally eat the whole thing and not feel guilty about it!  The crust isn’t quite as crispy as a typical American Pizza, but after eating pizza in Naples, Italy I love having a messy pizza that I can get down and dirty with(Think Julia Roberts in Eat, Pray, Love-except you’ll still fit into your jeans).  To make the cauliflower crust we added eggs, cheese, salt, pepper and some herbs to help cut the taste of the cauliflower.   I love how versatile cauliflower is, you can make mashed potatoes with it, substitute couscous for it, and make an amazing pizza crust.  I love pizza as much as anyone but I don’t love how sluggish and gross I feel after eating too much of it.  Here is a guilt free recipe that is guaranteed to make you feel satisfied without feeling greasy and lethargic afterwards.

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Ingredients

  • 1 small head of cauliflower, leaves and stems removed
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 1 teaspoon salt
  • 1/2 cup Manchengo sheep milk cheese (or Mozzarella)
  • 2 eggs
  • cornmeal, to dust the pizza stone

For the Pizza Sauce

  • 1 jar marinara or pizza sauce
  • 1/2 cup sheep milk cheese
  • 5-8 basil leaves

Preparation

  1. Preheat over to 350 degrees
  2. Chop cauliflower into small pieces, pulse into a food processor until it looks like a small grain.  Transfer cauliflower into a large bowl, add herbs, slant, cheese and eggs. Mix to combine.
  3. Sprinkle a tablespoon of cornmeal all over a pizza stone.  Place the cauliflower mixture on the middle of the stone and press it into a circle about 1/4 inch thick.
  4. Bake for 20 minutes at 350 and then another 10 minutes at 450 degrees.  Crust will be done when it turns golden brown.
  5. Remove crust from over, change temperature to 450 degrees.  Add pizza sauce, cheese and your preference of toppings, and bake for about 5 minutes or until cheese is melted.  Manga Manga!

Check out Becky’s blog post about our pizza here

Update: I found this recipe online for a cauliflower pizza crust, it sounds like this process takes a little longer but you’ll end up with a crispier crust, if that is your preference!!!  Check it out from Detoxinista right here

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1 Comment

  1. I had a blast being creative in the kitchen with you and look forward to more cooking dates! Glad to have found you among the crowds of bloggers and foodies 🙂

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