If this isn’t the best way EVER to trick your
self kids into eating vegetables, I don’t know what is. I am in love with this cauliflower crust recipe. And, just like with a regular pizza, the topping combinations are endless. Enjoy and definitely tag me on Facebook, Twitter, or Instagram because I’d love to see how you recreate my recipes 🙂
- 2 tbsp extra virgin olive oil
- 5 garlic cloves, smashed
- 1 yellow onion, diced
- 1/2 cup vegetable broth
- 4 cups diced garden tomatoes (or the classic heirloom tomatoes)
- 4 fresh basil leaves, finely cut
- 2 sprigs of oregano leaves, finely cut
- 1 spring of rosemary, finely cut
- 1 tbsp brown sugar
- salt and pepper
- 1 head of cauliflower, pulsed into a fine crumble
- 1/4 cup gruyere
- 1/4 cup asiago
- 1/2 tsp rosemary, finely cut
- 1/2 tsp thyme, finely cut
- 1/2 tsp oregano, finely cut
- 1 egg
- salt and pepper
- 1 cup spinach
- 1/2 cup gruyere
- 1/2 cup asiago
- 1 garden tomato, thinly sliced
- 5-6 kumquats, thinly sliced
HOW TO MAKE IT
- We’ll start with the pizza sauce. Heat a pot over medium-high heat and add the extra virgin olive oil. Once the oil is hot, throw in the garlic and onions allowing this to cook until it’s soft. Add the vegetable broth and cook until the liquid slightly reduces.
- Now, drop in the tomatoes, basil, oregano, rosemary, brown sugar, salt and pepper. Mix this and bring to a simmer for about 30 minutes. Let this cool down and then pour into a blender to puree the sauce. Now on to the crust!
- Preheat the oven to 400˚ F and prep your baking sheet by lining it with parchment paper.
- Now, pulse the cauliflower in a food processor so that it looks like a bowl of white quinoa.
- Put the cauliflower in a bowl, cover, and microwave for 4-5 minutes. (You want it to be soft.)
- Dump the cauliflower onto a few layers of cheese cloth (or a kitchen towel will work just fine). Once it’s cool enough to work with, use the cheese cloth or towel to squeeze out as much moisture as possible. (The more water you can squeeze out, the better chance you have at getting a crispy crust!)
- Grab a large bowl and mix the cauliflower with the rest of your crust ingredients. Make sure everything is mixed well and then transfer to your baking sheet. Keep the dough about 1/4 inch thick. (You can press from about 1 inch in to the dough to make the edges look like a crust.)
- Bake for about 30 minutes or until golden. The crust is done, now on to toppings!
- Add a layer of sauce followed by spinach, cheese, tomatoes, and kumquats. Bake for another 10 minutes or until the cheese bubbles. Done!
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