Sunday, June 3, 2012

Cauliflower Pizza

Morning all! Hope your having a weekend filled with fun and sun.  

We've been having another gorgeous  weekend here.  Here's hoping this is what the weather will be like all summer.  It feels like the last couple of years the weather has been great through the week and then we get rain on the weekends so this trend of hot sunny weekends has been great.

Some of you may have heard of this little website called Pinterest... Now, when I first heard about it last year I thought what a waste of time, why would I want to have picture boards of things, what purpose would that serve.  Well, one day I ventured in and well lets just say I was hooked.  I don't venture in as often as I used to simply for the fact once you're there you can't get out (at least for me anyway), then before you know HOURS have gone by and the dished haven't gotten done, the laundry's still piled up and studying what's that.

One thing I kept seeing on there was this Cauliflower Pizza crust.  My first thought was Ewwww.. that would be gross. Everyone was pinning it so of course I followed suite and put it on one of my boards, and there is sat. I'd look at it every now and then but still kinda thought, there is no way that's 1. going to be a crust and 2. it's certainly not going to taste good.

Then the day came, I broke down and gave it a try.  I was pleasantly surprised and shocked.  The taste was really good. The texture well, a little disappointing. I'm a thin crunchy crust kinda girl and did have some hope since this is definitely a thin crust, but crunchy it's not (at least for me it wasn't). 

Cauliflower Pizza - from Damy Health

I followed the recipe with one exception.  I added my own fresh herbs to the mix, oregano and thyme instead of dried so I increased the amounts.


  • 2 Cups Grated Cauliflower 
  • 1/4 Cup Egg Whites
  • 1 Cup Cheese (Mozza, Feta or for a low-fat/higher protein pizza use 1% Cottage Cheese – drain your cottage cheese of any extra water first) ** I used Feta**
  • 1- 2 Tbsp Chopped fresh Oregano
  • 1 Tbsp Thyme (or Parsley)

- Preheat oven to 450
- Put your cauliflower in the food processor and pulse till it reaches the consistency of rice.  You can also grate it with a grater.
- Place the cauliflower "rice" in a frying pan over medium heat and cook till translucent. This took about 12 mins for me.
- Place other ingredients in food processor and process till smooth.
- Combine with cauliflower in a bowl and mix well.
- Spread the dough on a parchment covered pizza pan/cookie sheet till it is fairly thin.
- Bake 25-35 mins, or until golden brown all over.

 Before going into the oven for the first time

All browned up

*The other pizza crusts were for hubby.  I knew there was no way I would ever get him to try it*

My Toppings

 - Sliced black olives
 - Roasted chicken
 - Feta 
 - Fresh grated Parm
 - Onion
 - Marina 
 - and a sprinkle of bacon (cause everything is better with bacon)

Bake till the cheese is melty and enjoy.

This is a knife and fork pizza, and I will be making it again.  I'm going to try to come up with something to make the crust a little crunchier.  I was thinking changing up some of the feta to mozza or fresh grated parm.  Something that wouldn't have as much liquid in it...We'll see.

This is the Marina I've been using White Linen by Victoria, you can find it a Costco.  The ingredient list is short with mostly real ingredients.I don't have a bottle to look at but I believe the last item on the list is "spices" which can be a way of hiding MSG in food. Regardless, it tastes good and if you don't have time to make you're own it's a good option

Not sure what's on the agenda today, studying and hopefully getting the rest of my veggies planted ...oh and exercise can't forget that.

Have a good one!

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