We are of The Day!
Pizza with a Grain Free Twist
Disclaimer: I wrote this post while on my third day of a fever. If I seem a wee bit more punchy then normal, that's to blame. Thank you.
We love pizza around here. We love it so much we gave it a pet name: Pato. After our first month off grains it was one of the foods we were still in mourning over. No more, my friends! No more! After weeks of chanting: "it's not about finding grain free versions of our favorite foods, it's about finding new favorite foods" like a broken record I am glad to say that pizza is securely back into weekly rotation.
This is good pizza, guys. No, seriously! We've shared it with my Mother-in-law, our neighbor, and my cousins and Aunt and Uncle. Everyone really enjoys it! My cousins girlfriend didn't think it tasted like pizza, but thought it was really good whatever it was! I think it was cause I made my own sauce and it tasted a bit like spaghetti sauce giving the pizza a lasagna type flare. I digress. Oh, well, as I said it was delicious either way!
Let me say though that while being grain free, this recipe is not dairy free. If you cannot eat cheese, then your search for pizza happiness will not end here. My condolences.
Veggie Crusted Pizza
For the crust: For toppings:
2 cups Cauliflower or 1 cup Turnips 1 cup cheese
2 cups of cheese (we use a mix of either muenster, mozz, and/or cheddar) 1/2 cup sauce
2 large eggs toppings of choice
1 tsp Fennel and 1 tsp. Oregano
Start by shredding your cauliflower or turnips. I like to use my food processor as it has it done in moments instead of minutes. Here are some shredded Turnips:
Mix veggie, shredded cheese, egg, and spices in a bowl. Dump onto an oiled cookie sheet and using a fork, press down in a circular pattern until the crust is spread thin, but not too thin. You don't want any holes.
Now put it in the oven (450 degrees F) for 12 minutes give or take. You want the top to be nicely browning.
Beautiful, isn't it? Now is when you'll load it up with delicious toppings. We like to use artichokes, mushrooms and pineapple. Last week though, at my Aunts, we used ground turkey too. Yumma!
Here are your instructions: Add sauce, then toppings, then cheese... Ready, set, go! Done? Great. Now back into the oven we go! Well, not "we" exactly, more like just the pizza. Understand? This time we will use the broiler function on the oven as it's been feeling rather neglected of late. Don't worry little buddy! You are more than useful to us!
Just wait until the cheese starts to brown. This will typically take less than five minutes, maybe a couple more if you mounded your cheese as we tend to. :)
Take it out, cut it up, Give Thanks, and chow down! You may want to make more than one as the cold leftovers make a tasty breakfast, or midnight snack. One recipe is a good main dish for our family. The Little Lady counts as a third adult when it comes to eating pizza.
You can find the original unchanged recipe here. Sheer genius I'd say!
Give it a try and let me know your opinion. What changes did you make if any?
I am adding this post to the Wholesome Whole Foods Carnival, Mouthwatering Mondays, Two For Tuesdays, and the Fight Back Friday Carnival. Go check out the other yummy and informative entries! Thanks!
