Category Archives: Pizza

Cauliflower Pizza

this is how I am doing my crust now in a small rectangular pan!!!

finished product

This is one of my most favorite recipes ever. I almost always have the ingredients and all I have to do is pick up the riced cauliflower now that is sold almost everywhere.  This is a total game changer, you’ll still have to make sure the cauliflower is dry and that is a little time-consuming but worth the effort! The single most important thing about this recipe is getting the moisture out of the cauliflower  (see directions below)   It is so worth the effort. It is low in carbs, high in protein and really delicious. I think the crust alone would be great but with the sauce and cheese it really was like eating pizza but guilt free. I don’t really do the “diet” food thing but every once in a while something grabs my attention like this recipe and it is really good.

I now only make the pizza in a small rectangular pan–9×12 is the size I use

*apparently it’s 155 calories per serving –6 servings — Joel and I finish 1 whole pizza — just saying. You can make as an appetizer but it is best served Hot. You can re heat in the microwave if you happen to have left overs. It’s also nice with a green salad!

Original recipe from http://www.joybauer.com/recipes

Ingredients:

For the crust:

1 head cauliflower, coarsely chopped or a package of cauliflower crumbles — it’s a 16 oz. package it is sold in the produce section and Green Giant makes one as well

3/4 cup shredded part-skim mozzarella

3/4 cup grated parmesan

4 egg whites, beaten genlty

1/2 teaspoon garlic powder

1 Tablespoon Italian Seasonings (available in most supermarkets in the spice section)

Kosher Salt to Taste

Freshly Ground Black Pepper , to taste

Toppings:

this is what I did but you can use any vegetable toppings you like ( peppers, onions, mushrooms, spinach etc.)

app. 1/2 cup of tomato sauce, I always keep my own sauce in the freezer for times like this. If you don’t have “home-made” use jarred sauce. I have a great recipe on my blog under the title “Sunday Night Red Sauce” or my Basic Tomato Sauce originally posted August, 2011 . You can make your own red sauce if you have a little extra time.

1/2 cup shredded part-skim mozzarella

1/4 cup grated parmesan cheese

sprinkle of oregano –optional

sprinkle of crushed red pepper–optional

Directions:

Preheat oven to 425 degrees.

Place chopped cauliflower into a bowl that can go in to the microwave. Cover bowl with a paper towel and microwave for 8 minutes until cooked through. Allow cauliflower to cool briefly before squeezing out as much water as possible with a cheese cloth or good paper towels. I really tried to get the water out , it makes for a crispy crust. I did it in batches and put between towels and really squeezed it out. Do not try and rush through this step because you will ruin the dough. Cloth towels work the best but you’ll need a thin cloth one to do the job. Paper towels are a bit messy but you can triple up on them and squeeze the water out.

Mash the cauliflower and let cool for about 10 minutes.

I also whisk my 4 egg whites gently before adding into the other ingredients.

Add the mozzarella cheese, parmesan cheese, Italian seasonings, garlic powder, egg whites, salt and pepper to the mashed cauliflower. Mix thoroughly.

Get out your baking sheet if you have one and spray generously with a cooking spray . You can also make a round pizza on a larger baking sheet, the presentation wasn’t as beautiful but it worked and tasted great. Or pick up a small rectangular pan , I promise it won’t owe you a dime when you’re done with it.

Pour the cauliflower mixture into the pan and spread it out to the corners making sure there is enough cauliflower all over, it works perfectly don’t leave holes. Play with the crust a bit till it covers the whole bottom of pan. Place in oven for 15-20 minutes until golden brown and crispy.

After 20 minutes remove from oven and add sauce, cheese, any toppings you would like. I just added sauce, cheese, and some seasonings.

Place under broiler until cheese is hot and bubbly, this time will vary depending on your own oven, so keep an eye on it.

Slice and Enjoy!

Cauliflower Pizza

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Crust out of the oven

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finished product

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before it went under the broiler

I tried this recipe for the first time last year and have to say it’s really delicious. I absolutely love it.  Now you can find cauliflower crumbles in a bag at the supermarket. Green Giant makes it and often times it can be found in the local farm markets already crumbled! This is a total game changer, you’ll still have to make sure the cauliflower is dry and that is a little time-consuming but worth the effort! The single most important thing about this recipe is getting the moisture out of the cauliflower  (see directions below)   It is so worth the effort. It is low in carbs, high in protein and really delicious. I think the crust alone would be great but with the sauce and cheese it really was like eating pizza but guilt free. I don’t really do the “diet” food thing but every once in a while something grabs my attention like this recipe and it is really good. This is supposed to serve 6 but I ate 1/2 the pizza myself for dinner!!!

Thanks to Joy Bauer for this wonderful recipe.

*apparently it’s 155 calories per serving –6 servings

Original recipe from http://www.joybauer.com/recipes

Ingredients:

For the crust:

1 head cauliflower, coarsely chopped or a package of cauliflower crumbles

3/4 cup shredded part-skim mozzarella

3/4 cup grated parmesan

4 egg whites, beaten

1/2 teaspoon garlic powder

1 Tablespoon Italian Seasonings (available in most supermarkets in the spice section)

Kosher Salt to Taste

Freshly Ground Black Pepper , to taste

Toppings:

this is what I did but you can use any vegetable toppings you like ( peppers, onions, mushrooms, spinach etc.)

app. 1/2 cup of tomato sauce, I always keep my own sauce in the freezer for times like this. If you don’t have “home-made” use jarred sauce. I have a great recipe on my blog under the title “Sunday Night Red Sauce” or my Basic Tomato Sauce originally posted August, 2011 . You can make your own red sauce if you have a little extra time.

1/2 cup shredded part-skim mozzarella

1/4 cup grated parmesan cheese

sprinkle of oregano –optional

sprinkle of crushed red pepper–optional

Directions:

Preheat oven to 425 degrees.

Place cauliflower florets in food processor and pulse until finely chopped with absolutely no chunks. I did it in a few batches.

Transfer chopped cauliflower to a bowl that can go in to the microwave. Cover bowl with a paper towel and microwave for 8 minutes until cooked through. Allow cauliflower to cool briefly before squeezing out as much water as possible with a cheese cloth or good paper towels. I really tried to get the water out , it makes for a crispy crust. I did it in batches and put between towels and really squeezed it out. Do not try and rush through this step because you will ruin the dough.

Mash the cauliflower and let cool for about 10 minutes.

Add the mozzarella cheese, parmesan cheese, Italian seasonings, garlic powder, egg whites, salt and pepper to the mashed cauliflower. Mix thoroughly.

Cover a large rimmed baking sheet with tin foil and spray with cooking spray (this turned out to be very important) .

Pour the cauliflower mixture on tin foil and shape into a round pizza crust. Place in oven for 15-20 minutes until golden brown and crispy.

After 20 minutes remove from oven and add sauce, cheese, any toppings you would like. I just added sauce, cheese, and some seasonings.

Place under broiler until cheese is hot and bubbly, this time will vary depending on your own oven, so keep an eye on it.

Slice and Enjoy!

Learning something new at any age – Pizza

While back in NY for the Fall I always try to expand my horizons and take as many new cooking classes as possible. I have wanted to take a pizza making class for some time now. I signed up at ICE for their Best Home-Made Pizza Class . Class was taught by Greer Nuttall and she was an excellent teacher, well versed in the subject, interesting and very patient. Working with dough is always an adventure, but somehow when you’re doing it with other people in a fun atmosphere it is a tad less intimidating. Dough can be very intimidating to work with, whether it be challah, pie or pizza. You definitley get a feel for it after a while and I highly recommend giving it a go . I will admit that it is a whole lot easier to just go and buy the pizza dough, and it is so readily available . You can walk into your favorite pizza place and they will sell you the dough, and you can cut it into smaller pieces and freeze what you don’t use. Making dough can take several hours just to rise. So if you’re in a rush, and who’s not these days? just buy the dough and make your own pizza. I’ll never tell. Invest in a Pizza stone and some parchment paper.

We made a thin pizza crust and a thick pizza crust. I prefer the thin, but I’ve never met a pizza I didn’t like. We made so many pizzas between all of us, I couldn’t believe how much pizza we were eating for lunch!!!! It was delicious.

These were a few of my favorite toppings, I am not going to get into the making of dough on this blog. If you are really interested in it, you can take a class or just try your hand at it at home. I am not that proficient in it myself, and not ready to teach that particular skill.

These recipes are from my class and originally from Nick Malgieri’s Baking Classes. I must also say that practice makes perfect so I better start practicing my pizza making skills.

Pancetta and Cheese Pizza Topped with Rucola and Tomato Salad:

Rucola Salad:

1 bunch rucola ( or arugula) rucola is a bit more tender

1 pint grape tomatoes ( sliced in 1/2)

Salt and Pepper

1 teaspoon garlic grated with the microplane ( you must get one if you don’t have already)

2 teaspoons red wine vinegar

3 tablespoons extra virgin olive oil

Pizza:

2 thin pizza crusts

1/2 lb. pancetta ( buy the diced kind) so easy to use ( you’ll need 2 packages )

1 lb. fresh mozzarella , coarsely grated or diced

1/2 cup Pamigiano Reggiano cheese, finely grated

Fresh Ground Pepper

2 Tablespoons Olive Oil

Directions:

Half an hour before you intend to bake the pizzas, set racks in the upper and lower thirds of the oven and preheat to 450 degrees. I use a pizza stone in my house, but you can just put on a piece of parchment paper.

For the salad, combine the rucola and halved tomatoes in a bowl and refrigerate. Whisk the salad dressing ingredients and set aside until needed.

Quickly cook the pancetta to render some of the fat and with a slotted spoon lay on some paper towels to drain.

Scatter the cheeses on the crust and top with pancetta. Grind pepper all over the pizza and drizzle with olive oil.

Bake the pizzas for about 30 minutes, checking the progress by lifting the crust with a spatula to check on how the bottom is coloring up. After about 10 minutes , switch the pizzas on the racks so each will have the benefit of both top and bottom heat.

Bake the pizzas until the tops are sizzling and the bottoms are dark brown.

Remove from the oven , slide pizzas to cutting boards and use a pizza wheel to cut into wedges. Toss the salad with the dressing and scatter it on the pizza, or serve alongside. Enjoy!

Pizza Margherita:

This pizza was created in the 1880’s by Raffaele Esposito in honor of Queen Margherita of Italy, the colors of the pizza reflect those of the Italian Flag.

Two thin pizza crusts

2 – 3 cups chopped, well drained canned tomatoes

Salt and Pepper ( Sea Salt is best on Pizza , won’t make dough soggy)

2/3 cup finely diced or grated fresh mozzarella. Drizzle with 3 – 4 tablespoons olive oil

Directions:

Half an hour before you intend to bake the pizzas, set racks in the upper and lower thirds of the oven ( as before) and preheat oven to 450 degrees

Evenly scatter the tomatoes on the crusts to within 1  1/2 inch of the edge of the pizza. Salt and lightly pepper and scatter with the cheese . Drizzle with olive oil.

Bake the pizzas for about 30 minutes, checking on it’s progress as I said in the Rucola Pizza.

After the pizzas are baked, cut them and sprinkle each with 1/2 cup gently torn leaves of fresh basil. Do not chop the basil with a knife because it will turn brown.

Pizza Bianca ( all cheese pizza)

2 thin pizza crusts

scatter 1 cup ricotta on each crust and spread without covering completely. Sprinkle with 1/2 cup each grated Parmigiano Reggiano and fresh mozzarella. Drizzle each pizza with a tablespoon of oil and if you like 1/2 cup crumbled Gorgonzola. Bake as above.

*if you like spicy, you can put some red pepper flakes in a little oil prior to scattering on pizza.