|Looks like Brick Oven Pizza|
I think everyone has a food weakness. What I mean is that we all have something we could eat day in and day out that could pack on the pounds, but then... we have to face the treadmill. I am so not into conventional exercising machines, and I do love my pizza. So I am here to introduce to you a really low fat, high fiber healthy pizza. If you ever thought pizza was just fattening, think again. It has been reinvented.
Actually pizza has been morphed quite a few times along the Silk Road. Although the origins of pizza are quite fuzzy, there is an agreement that it did come from Central or South Italy. Originally it's thought that pizza was a focaiccia dipped in fresh tomato sauce. In North Africa, we can find many cuisines that dip their bread in tomato sauce – so my thinking is that pizza originally came from North Africa, maybe even Yemen who are known for dipping the malawach (fried pastry bread) into a tomato puree. There was a direct connection between Africa and Italy in Ancient Rome, where slaves were imported from Africa. I know... not Rome's most stellar act in Ancient history.
Anyway, back to the recipe. The method for making this cauliflower pizza crust is by "ricing" the cauliflower. May seem like an odd term, but essentially what are going to do, is to process the raw cauliflower through a mill until it's broken down into little rice resembling pieces. If you want to make use of all the tomatoes coming in for the summer season, then you might want to make a fresh batch of tomato sauce.
Cauliflower Crust Pizza
Serves 4; Adapted from Your Lighter Side.
Ingredients1 large cauliflower, riced
2 cups shredded mozzarella cheese, divided
2 eggs, beaten
1 tsp dried oregano
3 cloves garlic, garlic
1/2 teaspoon Sea salt
olive oil,for glaze
1 1/2 cups tomato sauce
Fresh Italian Herbs, such as basil for topping
To "Rice" the Cauliflower:
- Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
- Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
- In a medium bowl, stir together the cauliflower, eggs and 1 cup mozzarella. Add oregano, crushed garlic and salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 12" round pan. Brush olive oil over top of mixture to help with browning.
- Bake at 450 degrees for 15 minutes.
- Remove from oven. To the crust, add sauce, remaining mozzarella cheese and any Italian herbs of your choice. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
*Note that toppings need to be precooked since you are only broiling for a few minutes.