Cauliflower Crust Pizza

This tasty pizza pie is completely wheat-free! A great alternative for those watching their carbs, or for those with wheat allergies. For this recipe, we made a white pizza, and used ricotta cheese instead of traditional tomato sauce. However, top with whatever you like! 

We found this crust was the consistency of a light bread, and was easily cut into with a fork. To make a cauliflower crust that provides slices that can be picked up, simply shape the "dough" into a smaller, thicker pizza, and maybe add an extra egg to really bind the "dough". Our recipe covered most of our medium-sized pizza stone. 

Crust Ingredients:

• One head of cauliflower--cut up, and stems removed
• 2 cups of water
• 1 large egg
• 1/4 cup of Parmesan cheese
• 1/4 cup of mozzarella cheese
• Oregano
• Salt

Toppings:

• 1 cup of ricotta cheese
• 2 Roma tomatoes--sliced
• 1/2 brown onion-sliced
• 1 large handful of fresh spinach
• One handful of mozzarella cheese
• A dash of salt
• A dash of oregano 
• Olive oil

Weapons of Choice:

• One large baking stone or pizza pan, greased with olive oil
• One medium mixing bowl
• Pizza cutter
• Chef's knife
• Metal spatula
• Blender
• Strainer, dish towel, or cheese cloth

Directions:

Preheat oven to 450 degrees.

Start by removing the stems from the cauliflower:

Chop cauliflower until crumbled.

Add cauliflower and water to blender and blend on high speed into a shake-like consistency. The water allows for easier blending. You may need a wooden spoon to help push the cauliflower toward the blades. 

Pour mixture into strainer and strain well. Press the cauliflower until all of the water strains from it. Cheese cloth or a dish towel also work well. The cauliflower should now be the consistency of mashed potatoes. 

Transfer the cauliflower to a medium mixing bow. Add Parmesan and mozzarella cheese, one large egg, and a dash of salt and oregano. 

Mix ingredients well:

Take the cauliflower mix and place on your baking stone or pizza pan. Shape the mixture to resemble pizza crust. Make sure the mixture is evenly spread to the thickness of pizza crust. 

Bake for about 15 to 20 minutes, or until browned. Remove from the oven and drizzle a little olive oil over the crust. Add toppings, including another dash of salt and oregano. 

Bake again for another 10 minutes. Remove from oven, slice, and using a spatula, serve immediately. 

Enjoy! 

Hot Potato & Cauliflower Soup

This thick, creamy soup, with chunks of soft potato, tender cauliflower, zesty green onion, and Parmesan cheese makes a hot, satisfying meal any day of the week. A dollop of cream cheese gives it a lush texture and smooth, creamy flavor. 
This recipe makes a large pot of soup, so you may cut the recipe, if needed.

Ingredients:

• 1 head of cauliflower
• 5 small potatoes, peeled and diced
• 1 onion, chopped

• 2 stalks green onion, sliced

• 1 Tbsp. olive oil
• 10 cups of water
• Instant mashed potato mix (feel free to use flavored, like sour cream and chive!)
• 2-3 Tbsp. cream cheese

• 3-4 Tbsp. Parmesan cheese
• 1 Tbsp. chopped dill
• Salt (you can use onion or garlic salt, as well) and pepper, to taste

In a large pot, heat olive oil and sauté onion until soft.  Add the water, potatoes, and cauliflower and simmer for about 20-25 minutes, or until vegetables are fork tender. With a potato masher, mash the cauliflower and potatoes until chunky, but well-combined. Add a little of the mashed potato mix until the soup is thickened to your desired consistency. Ladle some soup into a small bowl and add the cream cheese.  Whisk with a fork until the cream cheese is melted and there are no lumps, then transfer back into the pot and stir in.  Stir in the green onion, Parmesan, dill, salt, and pepper.  Start with a just a little salt and pepper, then work your way up until the soup is to your desired taste.