Spring is about to spring, but it ain’t here yet. This is still the season for winter vegetables, and even those are hard to get if you’re eating local grown…
This is a recipe for cauliflower pizza that I discovered and we really enjoyed this winter. While you start your seeds and nurture them through the remaining cold weeks and months, stir up a little evening pizza. This is grain-free, dairy-free if you use vegan cheese, and delicious. Possibly better with a tiny bit of gluten-free flour to thicken things up. Bon appetit fellow gardeners! Here’s to lengthening days. ♥️
Recipe swiped from “Oatmeal With a Fork”
Dairy-Free Cauliflower Pizza Crust
My Note: this is very heavy egg content- also very wet – maybe better if 1Tbsp gf flour were used, and less egg??
8 ounces chopped cauliflower florets about 1 tightly packed cup of ‘riced’ cauliflower
½ cup water
1 large egg
⅛ tsp sea salt
½ tsp Italian seasoning
*Make your cauliflower rice: grate the pieces using a cheese grater or pulse florets in a food processor until finely chopped.
*In a small saucepan, bring the water to a boil.
Add the cauliflower rice to the pan.
Turn the heat off (leave the pan on the burner), and cover the pan.
Let the pan sit covered for 10 minutes.
Preheat the oven to 400 degrees.
*Remove the lid from the ‘rice’, and dump into a clean dish towel. Squeeze the excess water out (there will be quite a bit!).
In a bowl, mix the egg and seasonings & add in the cauliflower. Mix well.
Pour onto a parchment paper-lined baking sheet.
Spoon & spread the mixture out into the shape of a small, round pizza ( about 1/3 of an inch thick). Create an edge crust, if you like.
Bake the pizza crust for 25-30 minutes or until lightly golden.
Remove it and add toppings.
Bake for 6-8 more minutes until toppings have cooked through.
Remove the pizza, cool, and enjoy!