Figured I’d pop on and show you a recipe that I’ve been loving lately.
Cauliflower Pizza
A lil’ plop of ricotta right in the center
Cauliflower pizza requires just few ingredients but more than a few steps. However once you get the hang of it, it’s worth it. Trust me!
Tools:
- Food processor or blender.
- Cheese cloth or clean tea towel.
- Parchment paper (NOT wax paper. Unless you like your pizza nice and charred… along with your kitchen).
Ingredients:
- 1 cup chopped cauliflower florets (fresh or frozen)
- 1/2 cup coconut flour (helps to absorb excess moisture and acts as a tasty binding agent)
- 1 egg
- Tomato sauce of your choice (I suggest Victoria’s. It’s pricey but definitely worth it; no added sugar and it tastes amazing. Also! If you’re like me, you probably have a jar or two of half-filled spoiled tomato sauce in the back of your fridge. I learned to freeze it in small batches for future use and now none of it goes to waste).
- 1/4 cup parmesan
- Fresh Mozzerella
- *1 ounce smoked gouda. I was hesitant about this at first, but once I tried I wouldn’t make it any other way. Gouda adds a really rich dimension.
- *Ricotta
Season to taste: Basil, Oregano, Salt. Makes one serving. *Optional
Steam the cauliflower using either your microwave or stove. If using fresh cauliflower on a stove, I recommend adding a small amount of water to the pan to prevent burning. Once the cauliflower has become tender, put it into your food processor. When it is sufficiently blended, allow it to cool for at least ten minutes before placing it onto the cheesecloth. Or if you’re impatient like me, just go ahead and throw it onto the cheesecloth. Prepare to squeeze scalding hot cauliflower water onto your bare hands.
Before cooking…
Place it into a bowl mixing it together with the coconut flour, egg, parmesan, sliced gouda, and spices. It will form a dough that by this point… you better know what to do with. Don’t forget the parchment paper!
After! 🙂
Thanks for reading and I hope you enjoy!
