Oh dear, oh dear…June 6th.
The year after we got married, June 6th fell on a Saturday and it seemed to be the hottest day to get married. And by hot, I mean not only hot as in the temperature, but hot as in, ‘the coolest’. 😉
It’s also the anniversary of D-Day. My husband is obsessed with World War II, so I’m reminded of this day every year. Thanks, dear!
Anyway, let’s get to the good stuff about June 6th…
I’ve seen cauliflower crusted pizza numerous times on pinterest, and was always skeptical about it. But, I’m so glad I finally tried it!
It was amazingly easy to whip up…
…much better than having to wait for hours for your dough to rise. It was just a quick trip in the Blendtec, spread on the baking sheet, top with your toppings, pop it in the oven, and eat it! 😀
And since pizza nights are often followed by ice cream, I didn’t feel bad to melt in some indulgences after dinner, having had an all vegetable pizza!
My husband and I were very pleasantly surprised at the wonderful flavors of this pizza.
So, moral of the story. You can trust recipes on pinterest and you should give this pizza a try!
adapted from Deliciously Organic
- 5-6 cups chopped fresh cauliflower
- 2 cups part skim shredded mozzarella cheese
- 2 eggs
- 3/4 cup garbanzo bean flour
- 3 tablespoons Italian seasoning
- 1/8 teaspoon fresh ground black pepper
- Preheat the oven to 450°F.
- Combine all of your ingredients in the Blendtec (or food processor) and blend until puréed.
- Dividing the dough into fourths, spread out two 8″ diameter circles with the dough on each of your two baking sheets that have been lined with a silpat mat or parchment paper. You will have four mini pizzas.
- Bake for 15 minutes until light brown.
- Top with toppings and bake for another 5-10 minutes. I put two spoon fulls of marinara sauce on top, then topped with sliced tomatoes, basil leaves, and fresh mozzarella.
Servings: 4 personal pan (6-8″) pizzas