Sometimes you just really want pizza!
So, I asked my husband (Scott) what he would like for dinner, I had to run out for groceries anyway so I figured I would pick up what he would like. His request was pizza!! And who doesn’t like a good ‘ol pizza night sometimes. The crust, oh my land, I just have so much good to say about this pizza! Take a look…Let me tell you all about it, CRISPY, succulent, healthy, a THM friendly S dish, and definitely a make-again recipe. So, Scott wanted pizza and pizza he got. I was super happy I looked around for a recipe, this is something you WANT to make! (The recipe link is at the bottom of the page.)
So, out with a head of cauliflower along with some other veggies and used my handy dandy food processor (not electric, but it did the job) to ‘rice’ the cauliflower, I added the garlic as well to mince it.
The recipe calls for 2 cups of the ‘riced’ cauliflower, I was feeding 3 people so I did 1 1/2 the recipe. So, I used 3 cups of the cauliflower, 3 cups of the cheese, 3 eggs etc. As I mixed the crust ingredients together I added spices like cumin, thyme, onion/garlic powder, pepper, salt, paprika to give the crust a bit of an Italian taste. I didn’t have the fresh basil that is called but I had frozen basil leaves. I took the package out of the freezer and let the leaves thaw for a bit, cut it up and squeezed the excess water out with paper towel.
The mixture was quite wet and maybe the next time I do 1 1/2 the recipe I would maybe only add 2 eggs instead of 3 and if I need more moisture add some carton egg whites. However, it didn’t affect the taste and amazingness of this pizza!
Due to the wetness of the mixture it was kind of hard to pat and spread, just because it stuck to my fingers a bit. I tried using a spatula but that wasn’t any better…either way they got thinned out enough and worked. I made 4 pizzas but because of the size I could only fit 2 on a tray. I cooked them for 14-15 mins and they turned out perfect!
I meant to get a picture of the cooked crust but forgot….to many things frying and cooking in the meantime (ie toppings). They were crisp and darkish around the edge. Also, very easy to remove from the parchment paper as they are quite resistant and hold together very well. Not ripping and tearing from moving them around. The toppings I used included the following:
- Red pepper
- Green onion
- Mushroom and Brussels Sprouts sauteed in butter prior to putting on pizza
- Ground beef
- Tomato Sauce
- Eggplant (I was going to add this as a topping but I have never eaten eggplant before so I wasn’t sure how it would turn out. Instead, I fried them on the side. Seasoned them well and they are great!! I will now be adding them to a lot of my other meals. I love finding new things to work with!)
For the tomato sauce I used a small can of tomato paste and loosened it up with water and almond milk to make it less carby to fit with a THM S meal and to make it more like a pizza sauce spread. My guest wasn’t into all the “crazy” veggies that we like so I just topped his with red pepper, green onion, bacon bits and the ground meat. (He loved the pizza just as much as we did btw). The pizza prior to cook time with and without cheese…
Oh-so-good, so very very good!
I didn’t do everything as per the recipe, like the ricotta cheese – because I forgot to pick it up while I was getting groceries and I didn’t use yellow zucchini because I couldn’t find any (check 3 stores for it! haha I really wanted this yellow zucchini) and fresh basil…I used frozen and it worked.
Needless to say we were very much satisfied, one pizza each, one leftover that my husband and I can share for lunch tomorrow, delightful! Have I mentioned that I love leftovers…I do! We also had a delicious side salad, made by my dear husband, to go along with the delightful crispy pizza. He also grated the cheese and stirred the cooking veggies as I bustled around the kitchen getting other things ready. He is amazing!