Cauliflower Pizza Crust

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This is only my second attempt at cauliflower pizza, and this recipe will become a weekend staple in my home. The crust is fairly light and crunchy, the veggie spread is savory, and the toppings were a perfect pairing. I’ve already started thinking about other topping combinations and think that next I’m going to try sun dried tomatoes, spinach and artichoke hearts. My stomach is growling simply at the thought of it! The recipe you’ll find below is for the crust and veggie spread. I use the veggie spread as a sauce of sorts so if you would rather have sauce, skip the veggie spread ingredients and directions. Finish it off with our favorite toppings, and you’ll have a delicious and healthy pizza! I got this recipe from a magazine put out by my local grocery store, Ralphs.

Serves: 8 slices     Time: 1 hour     Calories: 146/slice (this does not count toppings)

Ingredients for Crust:

  • 1 large head of cauliflower
  • 1/2 cup of shredded pizza blend cheese
  • 1/4 cup of grated Parmesan cheese
  • 2 large eggs, beaten
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp Italian seasoning
  • any toppings you would like for your pizza. We used sliced red onion, black olives and cilantro.

Ingredients for Veggie Spread:

  • 2 tbsp cooking oil, I used canola
  • 3 medium/large zucchinis, shredded
  • 1 carton of grape tomatoes, sliced
  • 4 cloves of garlic thinly sliced
  • salt and pepper to taste

Directions:

  1. Preheat oven to 400 degrees Fahrenheit, and line a baking sheet or pizza stone with parchment paper
  2. If you have a food processor, pulse the florets of cauliflower until finely chopped.
  3. If you don’t have a food processor, use a cheese grater to “rice” the cauliflower florets.
  4. Place the chopped/riced cauliflower into a microwave safe bowl and microwave on high for 3 minutes. Once it is cool enough to handle, squeeze out moisture from the cauliflower with a clean towel. It will essentially make a ball of cauliflower.
  5. Transfer the “moisture-less” cauliflower to a large mixing bowl and stir in the pizza blend cheese, Parmesan, eggs, salt, onion powder and Italian seasoning.
  6. Spread this mixture onto your prepared baking sheet or pizza stone in a thin, 12-inch circle.
  7. Bake for about 30 minutes until the crust is firm and crisp at the edges.
  8. If you plan to use veggie spread instead of sauce, start preparing this while the crust is cooking (directions found below).
  9. Top with all your favorites and bake again until your toppings are melted and/or properly heated through.

Directions for Veggie Spread:

  1. Using a cheese grater, shred your zucchini.
  2. Heat 2 tbsp of cooking oil over medium-high and add the shredded zucchini, stirring frequently.
  3. After about 3 minutes of cooking the zucchini add the sliced grape tomatoes. Note, the juices from the tomatoes will  make a paste like spread with the zucchinis. Cook for an additional 2 minutes until tomatoes start to wilt.
  4. Add in the sliced garlic and cook for an additional 30 seconds until the fragrant.
  5. Season with salt and pepper to taste.
  6. Remove from heat and spread on your crust as if it was sauce after the first 30-minute bake.
  7. Top with your favorites and enjoy!

* Photo is an original belonging to me

*Recipe adapted from Ralphs

 

 

 

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Stromboli

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Pizza, in all its shapes and forms is always a welcome dish at our table. This blog has inspired me to experiment with pizza recipes. I’ve done freshly made dough, tested various toppings and have even tried grilling it. I’ve gotten so crafty that I realize I have skipped some very foundational pizza recipes. Here we have a Stromboli. It is easy and quick to make, and just as importantly, it is delicious. I chose to stuff this one with pepperoni and salami as the original recipe suggested, but obviously you can stuff it with whatever you like. I think next time I will attempt a spinach and artichoke variation with white sauce. This works well as a weeknight recipe if you use store-bought dough like I did. I was pretty impressed that it took at most 30 minutes to make this beautiful Stromboli. I will strongly suggest that if you are cooking for more than three people it would be wise to double the recipe. If you have little ones this is a fun recipe to get them involved in the kitchen. They can put the toppings on and even help you roll the Stromboli if you are brave. As always, I want to give credit to the original source of this recipe. I found this recipe at http://www.therecipecritic.com . I did make some variations to the original recipe, but I do recommend looking at the original to see if it fits your tastes better than my adaptation.

 

Makes: 1 Stromboli; approx. 6 servings

Calories: 387 per serving (keep in mind this is with the exact ingredients I used, and will change if you use different ingredients.)

Time: 30 total minutes -10 minutes prep; 20 minutes cooking

Ingredients:

  • 1 refrigerated thin crust pizza dough
  • 2 tbsp flour
  • 1 (14 oz) jar pizza sauce, about 1/2 cup for the Stromboli and the rest for dipping
  • 1 (3oz) package of dry Italian sausage
  • 1 (3oz) package of sliced pepperoni
  • 2 cups shredded mozzarella cheese
  • Parmesan cheese to taste, I only used a light sprinkling
  • 1 egg beaten
  • Garlic powder to taste, I only used a light sprinkling
  • Italian seasoning to taste, I only used a light sprinkling

Directions:

  1. Preheat oven to 400 degrees F.
  2. Sprinkle your working surface with flour and stretch out your pizza dough.
  3. Spread pizza sauce over the dough being careful not to get too close to the edges. When you roll the Stromboli it will be messy if you have sauce oozing out of the edges. You will not use the entire jar
  4. Sprinkle 1.5 cups of mozzarella over the sauce followed by a sprinkling of Parmesan cheese to your personal taste. Once cheese is laid start placing the pepperoni and salami.
  5. Roll the Stromboli length wise being careful not to tear the dough. Pinch the ends and place on a baking stone or cookie sheet seam side down.
  6. Brush the beaten egg over the top of the Stromboli, then slice a few little vents on the top. Distribute the remaining mozzarella cheese on top and finally sprinkle the garlic powder and Italian seasoning over the top (to taste).
  7. Bake for about 20 minutes or until golden brown.
  8. Let sit for a few minutes before slicing as it will be piping hot.
  9. Enjoy with the remaining pizza sauce for dipping!

*The photo is an original belonging to me

**Original recipe adapted from http://www.therecipecritic.com

 

Jalapeño Popper Pizza

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My mom has made a name for herself in the hot pepper realm with her garden grown habaneros, jalapeños, and thin-n-hots. This has spoiled my husband who loves all things spicy and now gauges meals on just how hot he can make them… Being pregnant I’ve shied away from the “40 habanero hot sauce” and “peach habanero ketchup.” Seriously, you could only get me to eat a hot pepper now-a-days smothered in cheese and bacon. That is where the inspiration started for this pizza. There is some serious heat in this recipe but it is tamed considerably with a cream cheese/ monterey jack cheese base. Those of us who are not pregnant can tame the heat even more with a bleu cheese dressing drizzle, adding an insane amount of flavor. This pizza is really savory and hit the spot with a thin crunchy crust. This was a new crust recipe because I forgot to buy yeast at the store. It’s not my favorite pizza dough but with all the flavor the toppings provided it was not an issue.

*NOTE: The nutritional values provided below include the homemade crust. These values as well as cooking time will vary depending on if you hand roll your own pizza dough or purchase a pre-made crust.

Makes: 2 Pizzas/16 slices  Calories: 306.78 per slice  Carbs: 26.25 per slice  WW PointsPlus Value: 8 points per slice

Prep time: 15 minutes  Cook time: 30 minutes  TOTAL TIME: 45 minutes

Ingredients:

  • 4 cups of all purpose flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup olive oil
  • 1 + 1/3 cups of water
  • 1 pkg of bacon, I used the low sodium stuff
  • 2 jalapeños, sliced
  • 2 shallots, sliced
  • 1 bar of cream cheese softened
  • 2 cup bag of shredded monterrey jack cheese.

Directions:

  1. Preheat oven to 425
  2. In a large bowl combine flour, baking powder, salt, olive oil, and 1 + 1/3 cups of water. Mix until smooth. You may need to use your hands to knead it together towards the end of mixing.
  3. Divide the dough into two balls and roll them out onto separate greased baking sheets.
  4. Poke holes into the rolled out dough to avoid bubbling.
  5. Bake for 15 minutes or until cooked through. You will be putting them back into the oven to melt the cheeses so you don’t want it to be too “browned”
  6. While the crust is baking cook up the bacon until nice and crisp. Transfer bacon to a plate and when cooled crumble.
  7. Spread half of the cream cheese over each of the pizza pies. (one half per pie.. Using the entire bar of cream cheese)
  8. Sprinkle half of the shredded monterrey jack cheese over each of the pies. (one half of the bag per pie.. Using the entire bag of cheese.
  9. Spread the sliced shallots and jalapeños over the pies and top with the crumbled bacon.
  10. Bake again until cheese begins to bubble, approximately 5-8 minutes.
  11. If you want to drizzle bleu cheese dressing do it now. Cut into slices and enjoy!

*Photo is an original belonging to me

*Original recipes found at http://www.recipes.sparkpeople.com for the crust and http://www.damndelicious.net for the jalapeño popper pizza inspiration.  

Margherita Pizza

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We moved back to Pennsylvania from Southern California about a month ago and are taking full advantage of the wonderful farmers markets around here. Summer in the northeast translates to Jersey Tomato season, and I am extra spoiled because my mom grows all kinds of hearty veggies and fragrant herbs in her back yard. I really wanted to utilize all these resources to feed my family a delicious and easy-to-make meal. This is a new crust recipe as I normally use a cornmeal dough, but I was really happy with the results. The crust is pretty simple which allows for the tomato and basil to really stand out. The flavor was wonderful and had only a couple of complaints. First, that I did not add sauce to the pie. The reason I usually do not add sauce is because I am selfish and don’t like the taste of reheated sauce. However, I do heat up marinara for dipping if anyone wants sauce so keep that in mind if you have family/friends who don’t like white pizza. Secondly, I did not overload with toppings. This pizza is meant to be light so please enjoy the simplicity of it because it is a nice change from extreme pepperoni and sausage. I doubled this recipe in order to make two pies which worked out perfectly. The four of us ate until we were satisfied last night, and there was enough for three of us to have left overs today.

Serves: 4         Calories: 413.4 per 2 slices     Carbs: 55 per 2 slices      Time: 45 minutes

Ingredients:

  • 2 cups of flour
  • 1 tbsp yeast
  • 1/4 tsp salt
  • 1 tbsp sugar
  • 2/3 cup lukewarm water + 2 tbsp lukewarm water
  • 1 large tomato, rinsed and sliced thin
  • sprinkling of garlic salt and black pepper
  • large handful of fresh basil, rinsed
  • 2 cups mozzarella cheese
  • 1 tbsp olive oil

Directions:

  1. Preheat oven to 375 degrees Fahrenheit
  2. Mix 1 cup of water with yeast, salt, sugar and lukewarm water. Gradually add the second cup of flour until a dough ball forms.
  3. Knead dough ball on clean surface for 3-5 minutes
  4. Put dough ball back in mixing bowl and cover with a lid or plastic wrap. Let dough rest and rise for 15 minutes
  5. While dough is rising, slice tomato and season with garlic salt and black pepper. Set aside until ready to assemble pizza.
  6. Spread dough on greased pizza stone or pan and poke with a fork in order to avoid large bubbles in the finished pizza.
  7. Rub down the “face-up” side of dough with olive oil and bake for 8-10 minutes. Be careful because you will be baking it again after you put on your toppings so you don’t want it too crisp right away.
  8. Remove from oven and assemble your toppings.
  9. Bake for an additional 5 minutes or until cheese is bubbly.
  10. Slice and enjoy!

*Photo is an original belonging to me

**Original pizza dough recipe can be found at http://www.food.com

Smoky Corn and Black Bean Pizza

644487_10200576348109275_111495497_nI’ve always loved home cooked pizza. There is something about uneven crust and mountain high custom toppings that makes dinner kind of fun. I have found the all time best dough recipe that I use every single time I make a pizza. I’ll post a link to that blog entry. It is a cornmeal dough which works awesome with the toppings for this pizza. Such good comfort food!

Serves: 6    Calories: 316

Ingredients: 

– 1 plum tomato, diced

– 1 cup of canned black beans, rinsed and drained.

– 1 cup of corn kernels, (if using fresh it will be about 2 ears of corn)

– 2 tbsp cornmeal

– 1 pre made pizza dough or if you want my recipe for cornmeal crust you can find that here : https://goodforyougourmet.wordpress.com/?s=cornmeal

– 1/3 cup of BBQ sauce

– 1 cup shredded mozzarella

Directions:

1.) Preheat oven to 400

2.) If using my dough recipe cook that now. If you are using a pre-made dough sprinkle cornmeal onto baking sheet and stretch dough over it to coat the underside. Bake for however long the directions advise.

3.) After the crust is baked combine tomato, beans and corn in a medium bowl.

4.) Spread BBQ sauce over baked crust. Sprinkle with tomato mixture and cheese.

5.) Put into the over once more and bake until the cheese melts, approximately 5 minutes.

6.) Cut and Enjoy!

*Original recipe can be found at http://www.eatingwell.com 

**Photo is an original taken by me

 

 

Mexican Chicken Pizza with Cornmeal Crust (This is the best dough I’ve ever made!)

Growing up on the east coast in close proximity to New York and with my hometown making the best pizza EVER (Croydon Pizza… Check it out) I’ve come to appreciate a good slice. In all my attempts these past few years to impress my husband with “dough spinning skills” I’ve never been able to make a good pizza dough. I have had the bagels with corneal out here in California and thought they were the best bagels I’ve ever tasted so I figured it would be the same with pizza dough. I was on the money with my hypothesis because I am confident in saying this crust is even better then that of Croydon Pizza.. Blasphemy I know…If you don’t like the toppings chosen for this recipe still try the dough because I believe it would taste good no matter what you put on it. Get creative and let me know what worked for you 🙂

Serves: 6-8       340 Calories/slice

Ingredients:

– 1 1/2 cups all purpose flour

-1 tablespoon sugar

– 1 1/4 tsp active dry yeast

– 1/4 tsp salt (coarse sea salt is best if you have it on hand)

– 3/4 cup of warm water

– 1 tbsp olive oil

– 1/3 of cup cornmeal (Keep a little extra on the side)

– 1 1/2 cups of shredded Mexican blend cheese

– 1 1/2 cups cooked chicken breasts

– 1 14.5 oz can of fire roasted diced tomatoes or regular diced tomatoes, drained

– 1/2 yellow bell pepper

– 1/4 cup sliced green onion

– 1/4 cup fresh cilantro, chopped

Directions:

1.) Heat oven to 450 degrees

2.) In mixing bowl combine 3/4 cup of flour, sugar, yeast, and salt. Stir in the water and olive oil. Beat about 2 minutes and stir in 1/3 cup of cornmeal and the remaining 3/4 cup of flour to make the dough ball.  

3.) Sprinkle a little flour on the surface you want to knead the dough on. Knead for about 5 minutes, until smooth and elastic. Cover the bowl and let it rise for 10 minutes.

4.) Spray a cookie/baking sheet with cooking spray and sprinkle with additional cornmeal. Press dough into a rectangular shape, and pinch with fork. Bake for 8-10 minutes (until edges start to brown)

5.) After dough is baked sprinkle with 1 cup of the cheese. Top with chicken, tomatoes and bell pepper. Sprinkle remaining cup of cheese. Bake for an additional 6-8 minutes until cheese is melted.

6.) Top with green onions and add cilantro.. Cut.. Serve.. Enjoy 🙂

**All photos are originals taken by me**

**Original recipe can be found at http://www.eatbetteramerica.com**