I took a slight hiatus during which time school completely exploded. The year’s over in two days, though, so here’s to a summer of travel and trying to get into college and cooking.
For right now, though? CAULI-FREAKING-FLOWER PIZZA.
This pizza is my new religion. I swear, if I had cauliflower on hand all the time, I’d make this once a day.
I used this recipe from Umami Holiday. Basically, if you’ve got cauliflower, cheese, and an egg, you’ve got creative license to do whatever the hell you want to your pizza – my kind of food.
You’re going to start by grinding your cauliflower in a food processor, ideally.
I wasn’t sure how fine to go, so I processed the crap out of that cauliflower. The consistency worked out for me, though, so I’d aim for something like this.
After you cook your cauliflower comes the fun part – dehydrating it. What you’ll want to do is take a dish towel, clump the cauliflower in it, and squeeze it for far longer than you’d like to. I ended up going for about 8 minutes, by which point there was still a little water coming out but nowhere near the initial stream.
Once you’ve added your egg, spices, and cheese (I used half peccorino romano [sheep cheese] and half shredded taco blend), form your dough into a circle.
I did this just to show how big it’ll end up. Depending on your toppings, you’ll probably want about half a pizza per person, just because the crust is so thin.
We put on tomato sauce, spinach, chicken, and just a little bit more cheese.
I’d advise you not to add in any extra salt, just because the cheese brings a lot to begin with.
Parents tested, parents approved (ie we almost fought over the last piece). 10/10 would make again.
Until next time, keep your boots in the stars and your heart in the trees.