pen rainbow

Tuesday, June 14, 2016

Tuesday's Cupboard—Cauliflower Crust Pizza

...with feta, portabella mushrooms, peppers & olives



Cauliflower Crust Pizza
with feta portabella mushrooms
peppers & olives

makes 2 - 8" pizzas

An explosion of flavors!
Adapted from Weight Watchers Magazine_March/April 2016


equipment:  
  • large cookie sheet with a silpat or parchment to prevent sticking
  • food processor

ingredients

crust
  • 2 cups cauliflower crumbles, processed until tiny (the size of quinoa or rice)
  • generous 1/2 cup shredded cheddar & jack
  • 2/3 cup all-purpose flour
  • 1/2 cup egg-beaters or 2 large eggs
  • 1 tsp. dried oregano
  • 1/2 tsp. kosher salt
  • 1/2 tsp. minced, dried garlic
  • 1/4 tsp. cracked black pepper
  • olive oil PAM

Use your food processor to grind these down to a granular consistency

toppings
  • 2 chopped portabella mushrooms
  • One half of each: 1 red + 1 yellow + 1 orange bell pepper, sliced into 1/4" thick slices
  • 1 bunch chopped green onions
  • pre-cooked, pre-crumbled bacon (optional)
  • 1/3 c. sliced black olives 
  • 2/3 cup crumbled feta
  • a dash of red pepper flakes (optional)

Best of Summer fresh veggies

make it!
  1. Preheat oven to 450°F
  2. Line a large, rimmed baking sheet with a nonstick Silpat or parchment.  Spray the Silpat or parchment lightly with olive oil cooking spray.
  3. Place cauliflower crumbles in a food processor & process to a granular consistency.
  4. Spoon into a large mixing bowl; add remaining crust ingredients & stir to combine.  
  5. Spoon even portions of crust mixture onto the baking sheet & shape into two crusts. Smooth with a spoon to form an even layer of thickness, about 1/2-inch.  Smooth up any scraggly edges.  (Unlike traditional pizza dough, this dough is not sticky, and it is easy to work with!)
  6. Bake until medium brown, about 20 minutes.
  7. Use a pancake turner to carefully flip each crust.  Bake until evenly browned, about 5 minutes more.
  8. Add mushrooms, sliced peppers, green onions, bacon (optional), black olives & feta cheese.  Sprinkle on red pepper flakes, if desired.  
  9. Bake until heated through, about 10 minutes.
  10. Remove to a heat-proof cutting board & slice each pizza into 4 pieces.  

bon app├ętit!


fantastic portabellas!

I used half of this amount for 2 pizzas (3 bells, cut in half)
Each pizza gets 1/4 of each color

I did 2 batches in my small food processor

Boy, is this stuff easy to work with (a nice change from regular pizza dough)

Believe it or not, these are easy to turn over.
The dough has a lovely, toasted consistency when baked.


enjoy • home • cooking •

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