Boy, do I have a treat for you. A very healthy treat might I add and an absolutely delicious one as well. Cauliflower crust pizza with a greek yogurt pesto sauce. The crust doesn't use any flour, making it gluten free and can even be made vegan if vegan cheese is used as a substitute. Below are pictures from the process to help you and make this as easy as possible.
Cut and discard the stems of 1 medium cauliflower head and then cut the head into florets. Completely discard the stems.
Pulse up the florets in the food processor or blender until it becomes a rice-like texture. Scrape down the processor or blender as needed.
Microwave the cauliflower in a microwave-safe bowl for 7 minutes. When the 7 minutes are up, take it out of the microwave and stir it thoroughly. Then put it back in the microwave for an additional 2 minutes. When that is done stir like before and let it cool for 10-15 minutes.
When the cauliflower has cooled place it all on a thin, clean tea towel and wring out all of the moisture. Really put some muscle in it as any extra moisture will result in a soggy crust and a less than satisfactory pizza. I ended up with about a 1/3-1/2 cup of moisture/water.
When all the moisture has been squeezed out out the cauliflower in a clean, medium sized bowl add in the egg. Once the egg is mixed in thoroughly, add in the mozzarella cheese and the parmesan cheese and combine until fully incorporated. Add salt, pepper, dried oregano, and dried thyme. Feel free to add any other spices that you feel is a must.
Place the dough on a cutting board with parchment paper on it with non-stick oil sprayed on top. Shape the dough into your desired shape and create a ridge around the edge to achieve a classic pizza look. Use the cutting board to slide the parchment paper onto a baking sheet that has already been heating up in the oven. Let bake until golden-brown and crispy.
While the pizza is baking, start making the greek yogurt pesto sauce. Roughly chop up the basil and garlic, also measure out the greek yogurt.
Blend it all together until smooth and creamy and add the olive oil while the blender/food processor is running. Add salt and pepper to taste.
After the sauce is done and the pizza baked, add a few tbsp's of shredded cheese and broil it for 2 minutes until the cheese is melted(this acts as a barrier so that the sauce doesn't make the crust soggy).
Slice up one Roma tomato and season it with a sprinkle of salt and pepper in a bowl. Fire up the grill and grill the tomatoes until charred on both sides. Place the pizza on the grill, spread the sauce on top and place the tomatoes on top. Sprinkle the mozzarella cheese on top of the tomatoes and garnish with basil. Close the grill lid and let cheese melt. Cheese melts. Stuff your face.
Dun. Dun. Dunnnnn... Are you ready for this finished and assembled product? Here we go!!!!!
Mouthwateringly delicious. You're welcome.
Cauliflower Pizza Recipe:
Time: 1 hour 30 minutes
1 medium cauliflower head(chopped into florets)
1 beaten egg
1/3 cup of shredded mozzarella cheese+ 2 tbsp
1/3 cup of shredded parmesan cheese+ 2 tbsp
1/4 tsp of salt
Fresh ground pepper(to taste)
1/4 tsp of dried thyme
1/4 tsp of dried oregano
1/4 tsp (or less) of smoked paprika
Ingredients(greek yogurt pesto):
1/2 cup of non-fat plain yogurt
1/2 cup of roughly chopped basil
2 tsp of fresh garlic(minced)
1 tbsp of olive oil
1/4 tsp of smoked paprika
Salt and pepper to taste
1/4 cup of mozzarella cheese
1 sliced roma tomato
4-5 leaves of fresh basil(garnish)
Pre- heat oven to 400 degrees Fahrenheit
Place baking sheet in oven
Cut cauliflower head into florets, proceed to blend them until rice-like consistency. Microwave for 7 minutes in a microwave safe bowl. Take out and stir. Put back in the microwave for an additional 2 minutes. Take out and stir. Let cool for 10 minutes. Put cooled cauliflower in a clean, thin tea towel. Wring out all excess moisture. Should produce up to 1/3-1/2 cup of excess liquid. imperative to wring liquid out as much as possible.
Take the now squeezed cauliflower and place in a medium sized bowl. Place one lightly beaten egg and mix until combined. Put both mozzarella and parmesan cheese and mix until dough forms a ball. Add in oregano, thyme, salt, pepper, and paprika. Mix until all ingredients are thoroughly combined. Place cauliflower dough onto non-stick parchment paper with oil sprayed on it. Place parchment paper on cutting board for easy slide onto baking sheet/pizza stone in the oven. Shape out desired pizza shape and deposit into oven. Bake for 30 minutes or until golden brown and crispy.
Start on greek yogurt pesto sauce. Chop up 1/2 a cup of basil very roughly. Mince up the garlic. Measure out 1/2 a cup of greek yogurt and measure out 1 tbsp of olive oil. Blend all the ingredients up until smooth and creamy. Drizzle oil in while blender is mixing. Put in salt, pepper, and paprika to taste.
Once crust is baked sprinkle in the 4 tbsp's of cheese and broil the crust for 2 minutes on high. This creates a barrier between the crust and sauce.
Spread the sauce onto the crust and place pizza on grill(keep a close eye on the bottom so it doesn't burn). Slice up 1 Roma tomato and season with salt and pepper. Place tomatoes on grill and grill until charred on both sides. Place tomatoes on pizza and sprinkle a 1/4 cup of mozzarella cheese on top(let some tomato peek out). Garnish with basil. Close lid to let cheese melt... about 45 seconds. Put pizza on plate. Cut pizza. Stuff your face with pizza. Complete.
Greek Yogurt Pesto Inspiration: www.foodfaithfitness.com
Hope you have a good time making this!
Hi everyone! This recipe that I found was a total gem, it's a melt in your mouth cheddar muffins with an unexpected kick from the serrano peppers. The original recipe called for jalapeños but i just love the extra kick from the serrano's(it totally wasn't because I only had that pepper in my fridge). i adapted this recipe from Joy the Baker and she has amazing recipe that you all should check out. So anyway, let's get down to business.
This recipe is pretty straightforward and uses mostly pantry staples and the end result is delicious, when still warm it has a gooey, cheesy inside. It is absolutely delicious and to die for, this would go great as appetizers or hors d'oeuvres for any party.
One tip, if you make these in paper liners then it'll stick when the muffins are warm, however, when they are room temp they'll come right out. I recommend just greasing a muffin tin well and they should slide right out. Hope you all enjoy!
Preheat over to 375 degrees fahrenheit or 190 degrees celsius.
Grease a muffin tin well
Makes about 12 big muffins and 24 mini muffins
1 1/2 cups of all-purpose flour
1 tbsp baking powder
1 tbsp sugar
1/2 tsp salt
1 cup whole milk(room temp)
1 large egg
1/4 cup unsalted butter melted(cooled slightly)
3 cups grated sharp cheddar
3 serrano peppers
Sea salt and black pepper for topping
Adapted from Joy the Baker