Friday, July 20, 2012
Cauliflower Crust Pizza
Yay! It's the weekend. Even though this hasn't been an extremly long week for me (even though it was a 5-day work week) I am still glad it's the weekend. I feel like I lost out on a weekend last week since we were camping the whole time. So I'm kind of looking forward to just hanging around the house this weekend. We have a birthday party for one of Addison's friends Saturday morning, but other than that, we have no definitely plans. Although, knowing us, I'm sure we'll stay busy!
I love pizza just as much as the next guy or gal, but I don't like how pointy it is. Since I've gone on Weight Watchers, I haven't been reaching my required pizza quota. I've tried the whole wheat pizza crusts and they're good, just not great. So I kind of just gave up on the idea of eating pizza. Then I saw this recipe on...say it with me, "Pinterest!" I had some doubts about it until I saw how many bloggers were doing posts about it and I realized there must be something to this. I am very happy that I tried this because it is so good. You really can't tell that it's a cauliflower crust. You really need to try this recipe. It's pretty easy, too. Here's the recipe:
CAULIFLOWER CRUST PIZZA
adapted from Eat, Drink, Smile
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*
To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
*Note that toppings need to be precooked since you are only broiling for a few minutes.
So after doing the first full Insanity workout last night, my muscles were screaming at me today. Not so much at first, but every time I got up from my desk they were a little more sore than last time. I powered through though and I did the second workout for Insanity tonight. It was the Cardio Power & Resistance workout. This one incorporated a little more body weight training into it. It wasn't as fast as the first one, but still pretty intense. Hope I can get out of bed in the morning after this one!
So long for today...