After drooling over pictures of pizza in Martha Stewart Living, we finally set aside a night dedicated to shopping, prepping, cooking and noshing. The other half of “we” is Amanda Bacon my partner in food, wine, and workouts. We used Paula Deen’s Cauliflower Crust Pizza recipe which I found on Fit Sugar. This recipe is so simple and even without a food processor the work was minimal. It also tastes better when there is less guilt in indulging, but that’s just me.
Paula’s recipe calls for minimal toppings, but I can’t go without a veggie overload (even if the crust is a veggie). We put so many toppings on our pizza that we had to eat it with a fork, but it tasted amazing. We added the following to the recipe:
- 3/4 of a diced onion
- A bunch of mushrooms
- 1/2 a yellow bell pepper
- 1 sliced roma tomato
- 8 slices of mozzarella cheese (season and marinated from Trader Joe’s)
- Oregano and basil flakes
Since we added slices of mozzarella we went light on the shredded cheese. We also did not add any Parmesan. As a way of cutting corners, I like to try and use what I have before buying more food that will just sit in my refrigerator and mold. This was so good that we want to do it again soon but try some new toppings!
- If you are adding toppings other than tomatoes and cheese don’t let it get too golden before you put the toppings on because you want to make sure all the vegetables are roasty and toasty
- Chop your tomatoes nice and thin so they don’t get too juicy
- Don’t overheat your cauliflower in the microwave, ours only needed about six minutes to moisten
- Time saver: To quickly cool the cauliflower, transfer it to a new bowl and stick it in the freezer for a couple of minutes
- Have a bottle of red wine ready to go! Trader Joe’s Green Fin Red Table Wine is perfection with this pizza 🙂
If you have made one of these bad boys before let me know how yours came out and what toppings you went with!