I must have been living under rock. When it metaphorically lifted, I discovered a lot of people in the foodie world were buzzing about cauliflower pizza crust.
I knew this was something I had to try.
I first saw cauliflower pizza crust on my friend Angela’s Spinach Tiger blog. She provided a few links to others who have done it and I took it a step further and found even more sources via a google check. They vary with using just cauliflower or some added nut flour or flax seed. It’s good to check a few to understand the basics – and then go for it.
In typical FOODalogue fashion, I glanced at the recipe and forged ahead. Two minutes later, after crumbling the cauliflower and adding an egg, I realized I’d skipped the microwave step. I guess, sub-consciously, I didn’t understand why that was necessary anyway. So I carried on and ♬ did it my way ♬.
And, I decided to make it Tex Mex. ¿Por que no?
I’m not gonna lie. This is not ‘pizza’.
Truth told, the best part of pizza (IMO) is the dough.
This is pizza ‘light’. A healthier substitute — and a damn tasty dish!
This is the baked crust before topping and broiling.
And on the plate.
Cauliflower Tex-Mex Pizza with No Flour
- 10 ozs. cauliflower florets
- 1 egg
- about 12 ground almonds
- 2 plum tomatoes
- ¼ cup olive oil
- dry seasoning (salt, chili flakes, chipotle powder)
- ½ cup (est) Mexican blended cheese
- ¼ cup (est) black beans
- 4 jalapenos
- 1 avocado chopped
- 6 stuffed olives sliced
- 2 tbl capers
- fresh herbs minced
- 1 lime juiced
- olive oil
- Process cauliflower and almonds in food processor.
- Add egg and dry seasonings and pulse to mix.
- Layer evenly on parchment paper in cast iron pan.
- Sprinkle chipotle powder.
- Bake at 425 degrees till sides toast and center dries and lightly browns (about ½ hour).
- Pulse plum tomatoes with olive oil, dry seasonings and chipotle.
- Set aside.
- Make avocado salad with capers, stuffed olives, and tomato.
- Dress salad with lime juice, olive oil, dry seasonings and set aside.
- Remove crust from oven.
- Brush tomato on crust, layer with cheese, black beans and jalapenos.
- Put under broiler until cheese melts.
Finishing Touch: Sprinkle minced fresh herbs and top with avocado salad.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!