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CAULIFLOWER PIZZA CRUST

Don’t roll your eyes and runaway! Hear me out. I came up with this  concoction of an amazing pizza crust alternative for many reasons. NOT because gluten free and low carb is a fad these days. I’ll explain.

You don’t have to be gluten free or low carb to be healthy or to eat healthy rather. Not everyone is gluten intolerant (not allergic, big difference). But there are benefits to avoiding wheat flours in general. Not entirely as it varies from person to person. Although, obesity is a huge issue in the U.S. and now many other countries around the world. Diabetes and heart disease tends to go hand in hand with obesity at some point in a persons life. Keeping your carbohydrate intake to a moderation is one of the single best things you can do for yourself to PREVENT the above mentioned. Monitoring it is also one of the better things you can do for yourself if you’re already obese and/or have other health issues that can be easily managed by dietary habits. So, because I’m all about moderation and compromising on this food blog, THESE are the reasons why I wanted to make this and share this. Okay, on to the good stuff…

This is actually a very easy recipe to make and you can make it ahead of time, wrap it in plastic and refrigerate it until you’re ready to use. There’s no yeast involved and no hours of waiting for dough to rise, knead, rise yadda yadda. You can make many of these, freeze it until you’re ready to use. Win win especially with how tasty this is. You can use dairy-free cheese if you’re lactose intolerant or simply replace the cheese entirely with an extra egg. And just a heads up, you might have to eat this pizza with a fork… which I’m sure is the least of anyone’s worries so long as it tastes good. Most parts of Italy you’ll find eat their pizza with a knife and fork so it’s not a sin!

There’s no wrong way to dress a pizza. We all know this. If you’re looking for a good red sauce you can always use my go-to Homemade Marinara. If you like your pizza sauce on the sweeter side just add a little bit of sugar to the marinara when heating it up. Last thing, when squeezing the water out of the cauliflower be careful to start… it does retain heat for a long time so don’t burn yourself. And squeeze the heck out of it. You’ll be surprised how much water is in cauliflower. Have fun!

Print Recipe
CAULIFLOWER PIZZA CRUST
Servings
serving
Ingredients
Servings
serving
Ingredients
Instructions
  1. Cut the florets off the cauliflower head, place them into a food processor and run it through until everything is riced super fine. Place everything into a bowl and cover with a damp paper towel. Microwave for 5 minutes.
  2. Fold the cheesecloth in half and place over a strainer, pour the steamed cauliflower into the cheesecloth and let it cool for about 15-20 minutes. Grab all corners of the cheesecloth and squeeze the cauliflower over and over until all the water is removed.
  3. Toss the cauliflower back into the bowel making sure it’s not hot still. Add the egg, Romano cheese, mozzarella, garlic powder, oregano, and salt. Mix everything kneading it altogether like a dough.
  4. Place some parchment paper onto a baking sheet and spread the cauliflower dough in any shape you like to no thicker than ¼ inch. Bake at 450 F for about 15-20 minutes.
  5. Top the pizza crust with any of your favorite sauces, cheeses and/or toppings and bake for about another 10-15 minutes.

HOMEMADE BUTTER

Making homemade butter is quite possibly the most easiest thing you can do in the kitchen. Don’t let the idea of having to go buy cheesecloth and use it scare you. In fact you can find them at pretty much any grocery store. Or you can find better quality ones that you can use over and over again on Amazon.com; which is what I do. It’s extra rewarding to make your own homemade butter especially when it only takes 15 minutes start to finish.

If you have access to heavy cream from a dairy farmer, then even better. You can save a decent amount of money especially for large families if you make your own butter especially if you’re buying a good quality block of butter at the store. Usually I buy grass-fed butter at the store. It has a lot more flavor, it never gets super hard so it’s easy to spread on bread and it softens very quick to room temperature when you want to bake. It’s also a lot healthier for you containing healthy fats because the animal is eating grass (what it normally would in the wild), not grain etc. You really are what you eat.

When you don’t have a punching bag to let out some aggression, you can squeeze and knead the liquid from the butter. It really is a great stress reliever LOL! I mean, it does help. Anyways, making homemade butter doesn’t have to end at just plain butter. You can control the amount of salt you put into it, which is perfect for those who like salted butter but have to watch their sodium intake. And the best thing of all, making different flavors for all sorts of purposes like melting on top of your favorite cut of steak. I’ll be sharing some flavor ideas very soon. So be on the lookout!


Print Recipe
HOMEMADE BUTTER
Servings
cup
Ingredients
Servings
cup
Ingredients
Instructions
  1. Fold the cheesecloth into two layers.
  2. Whisk the heavy whipping cream on high speed with an electric stand mixer for about 10 minutes until the pale yellow butter starts to separate from the liquid.
  3. Transfer everything into the lined strainer. Gather the cheesecloth around the solids and knead the butter to form a ball and squeezing out the excess liquid.
  4. Rinse well under cold water. Remove from cheesecloth and pat dry with paper towels.
  5. Season the butter with salt and use the back of a spoon to fold it in until everything is well incorporated. Taste a tiny bit to gauge the salt contents to your preference.