I’ve wanted to make this cauliflower crust for a while now. Not because it gluten free because I really don’t have any issue with gluten. But because I looovvee vegetables and the carbs in pizza and I have a love-hate relationship. Topped and crafted with Kraft habernero shredded cheese and Kraft Mexican blend and HEB havarti in the crust…yummy! So here it is, my cauliflower crust veggie pizza. Every bit of it homemade.
So I’m adding the recipe here. So I won’t forget, for my daughter and for a fellow Facebooker.
Break the cauliflower florets from the stalk and crumb then in a blender until it looks similar to cornmeal. Steam the cauliflower in the microwave or via traditional methods until done. Press the moisture out of the cauliflower with paper towels. Press out as much as possible to get the moisture out — in a mixing bowl, add crumbled havarti cheese, 1 egg, 2 crushed elephant garlic cloves and cheddar cheese, 1 tsp oregano, sea or Himalayan pink salt and mix well — spread on parchment paper on a cookie sheet and bake for 15 – 20 minutes on 400 degrees — take out and begin to built your pizza. I make my own sauce using brandy wine tomatoes, basil, water, salt and olive oil- 1-2 tomatoes-chop, boil and stir until reduced and the tomatoes are soft. — spread on the crust, add slived yellow squash, zucchini, and tomatoes and another with mozzarella and jalapeño cheese. Bake for 20 minutes on 400 defrees or until the vegetables are sumptuous and relaxed and the cheese is empty and slightly charred on the edges. And yummmm! Lol. Enjoy!