This recipe is really worth making for the ones you love!
I love pizza - always have. For a special time when we were little my mom and dad would take my sister and me to Pietro's Pizza on the river in Eugene.
At that time it was kind of like going to Knott's Berry Farm with funny little themed-houses with silly mirrors and scenes to look at. The actual parlor had a red and white billboard marquee with lots of lights, and the inside was all red velvet and
gold. There was also live organ music. I'm sure the pizza was great, but honestly I don't remember much about it except for the way it smelled, which always made my mouth water. During high school this Pietro's was the place to hang after
the football games... but that's another story all together.
Then there was Woodstock's in Corvallis. I was lucky to not gain the freshman 25 when in college, although
I have no idea why not. My claim to fame was that I could eat a whole Woodstock's small pizza by myself, with a chaser of a one pound bag of peanut M&M's. The whole wheat crust from Woodstock's was legendary. Think the best whole wheat
artisan bread, warm from the oven, with delicious sauce, cheese and toppings. Of course I later discovered Chicago-style pizza, stuffed-crust Pizza Hut, (I don't discriminate) and several years of living down the street from the world headquarters of
Little Ceaser's in Ann Arbor, Michigan. For half a year, while on the Adkin's Diet, I just ate the cheese and topping off of pizza and left the crust.
Lately, I stay
away from pizza with crust all together. So when I saw the recipe for cauliflower pizza on Pinterest a year or so ago, along with most of the world, I was very excited. I have made it several times and have totally perfected the cauliflower crust.
The key to this crust is not to make it too wet. One must also remember that the crust is made from cauliflower, and that it is necessary to eat it with a fork.
make this delish bread-free delight, you first need to cook one cauliflower head. I usually just put it in a glass bowl in the microwave with a smidge of water, cover it with plastic wrap or a plate, and set the microwave to 10 minutes. You
want the cauliflower soft enough to rice it or simpley mash it with a potato masher.
After you have mashed it let it cool. After it has cooled, add salt and pepper or
other herbs to taste, one egg, and two cups of shreeded mozzerella cheese. Mix this up and then press it out onto a pizza or baking pan covered with parchment. Bake in the oven at 400 F until the top is nice and brown.
Top with whatever you wish and put back in the 400 degree oven until toppings are melted or hot. You could easily get away without putting more cheese on the crust. It holds-up just fine to sauce
and toppings. The pizza pictured was topped with part-skim mozzerella, red sauce, turkey pepperoni, red bell peppers, black olives, and fresh basil after baking. Have fun making your own cauliflower pizza creations!