CAULIFLOWER CRUST PIZZA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h50m
Yield 2 servings (1 pizza)
Number Of Ingredients 21
Steps:
- For the pizza: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Pulse the cauliflower florets in a food processor to a fine snowy powder (you should have about 2 1/2 cups). Transfer the processed cauliflower to a microwave-safe bowl and cover. Microwave until soft, 4 to 6 minutes. Transfer to a clean, dry kitchen towel and allow to cool.
- When cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible, transferring to a second towel if necessary. In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1 cup of the mozzarella until well combined. Transfer to the prepared baking sheet and press into a 10-inch round. Bake until golden, 10 to 15 minutes.
- Remove the crust from the oven and top with the Spicy Pizza Sauce and remaining 1 cup mozzarella. Bake until the cheese is melted and bubbly, 10 minutes more. Garnish with fresh basil leaves just before serving.
- For the salad: Meanwhile, add the greens to a large bowl. Whisk together the olive oil, baslsamic and salt and pepper to taste in a measuring cup. Pour over the greens and toss. Top with Parmesan shavings.
- Heat a pan over medium-high heat until hot. Add a tablespoon or so of olive oil, throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add the brown sugar, red pepper flakes and salt and pepper to taste and stir. Bring to a simmer, reduce the heat to low and simmer for 30 minutes. Let cool, then puree the sauce.
CAULIFLOWER PIZZA WITH SUNFLOWER SEED 'RICOTTA'
A high protein cauliflower pizza base, topped with delicious toppings and a vegan sunflower seed 'ricotta'. A perfect mix of flavors that'll tantalize any tastebuds!
Provided by Wellness with Taryn
Categories Lunch/Snacks
Time 40m
Yield 1 1, 2 serving(s)
Number Of Ingredients 22
Steps:
- Pre-heat the oven to 200C.
- CAULIFLOWER PIZZA BASE.
- Drain and rinse the chickpeas and blitz in a food processor - place into a large mixing bowl.
- Clean and rinse the cauliflower - and lightly steam for about 3-5 minutes Don't over steam or the base will turn soggy.
- While the cauliflower is steaming, in a small bowl add the flax, chia seeds and water. Leave aside to swell.
- Once the cauliflower has steamed, remove and spin in a salad spinner to remove any excess moisture.
- Blitz in a food processor until fine. Place into a nut milk bag or muslin cloth and squeeze out any liquid. You want the cauliflower to be as dry as possible.
- Add the flax/chia egg, cauliflower and remaining base ingredients to the chickpeas and mix thoroughly.
- Flatten the mixture out on a baking paper lined pizza tray. Use your fingers to spread and flatten evenly. Poke with a fork to ensure even cooking, and pop into the oven on 200C for 10 minutes.
- SUNFLOWER SEED 'RICOTTA'.
- Add all ingredients into a food processor, and blitz until chunky.
- Store in an airtight jar for up to 3 days.
- TOPPINGS.
- Once the base has cooked, mix the tomato pasta sauce and tomato paste, and spread evenly over it.
- Place the spinach, kale, red bell pepper, spring onion and olives and place back in the oven on 180C for a further 10 minutes.
- Once cooked, remove and add the 'ricotta', fresh chives and sliced avocado.
- Serve and enjoy!
Nutrition Facts : Calories 835.7, Fat 64.2, SaturatedFat 6.2, Sodium 1132, Carbohydrate 47.3, Fiber 19.5, Sugar 5.4, Protein 32.7
CAULIFLOWER PIZZA CRUST FROM GREEN GIANT®
No need to chop, process or grate. Start with a bag of our Riced Cauliflower to make this easier than ever pizza crust. Bake, then top with all of your favorite pizza toppings. Who knew eating veggies could be so much fun...and delicious?!
Provided by Green Giant
Categories Trusted Brands: Recipes and Tips
Time 43m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Microwave Green Giant Riced® Cauliflower according to package directions. Drain cooked cauliflower in a colander, pressing out as much moisture as possible with paper towels. Stir in egg and cheeses.
- Spray baking sheet with nonstick cooking spray. Press cauliflower mixture into an 11-inch circle.
- Bake 25 minutes or until edges are brown and crust is crisp.
- Top with desired pizza toppings. Bake 8 to 10 minutes.
Nutrition Facts : Calories 67.2 calories, Carbohydrate 4.4 g, Cholesterol 53.6 mg, Fat 3.1 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 1.6 g, Sodium 114.9 mg, Sugar 0.2 g
LOADED PIZZA
Make and share this Loaded Pizza recipe from Food.com.
Provided by weekend cooker
Categories Cheese
Time 40m
Yield 1 pizza, 8 serving(s)
Number Of Ingredients 20
Steps:
- In a non-stick skillet, saute mushrooms, peppers, and onions in oil until almost tender.
- Add garlic, saute 1 minute longer, remove and set aside.
- In the same skillet, cook beef, and sausage over medium heat until no longer pinkfor 8-10 minutes or until crust is golden, drain.
- Coat a 14 inch pizza pan with cooking spray, and sprinkle with cornmeal.
- On a lightly dloured surface, roll dough into a 15-inch circle, and transfer to a prepared pan.
- Build up edges slightly, and prick dough thoroughly with a fork.
- Bake at 400 degrees for 8-10 minutes, or until lightly browned.
- In a large bowl, combine the tomato sauce, parsley, Italian seasoning, garlic powder, and pepper, spread over crust.
- Top with vegetables, meat mixture, pepperoni, and olives.
- Sprinkle with cheeses.
- Bake for 8-10 minutes or until crust is golden brown, and cheese is melted.
LEMON GINGER SUNFLOWER SEED BUTTERY BRITTLE
This is so tasty! No nuts. Easy to make for gifts for holidays, especially for people who cannot eat nuts. You don't have to use the ginger but definitely use the lemon!
Provided by Montana Heart Song
Categories Candy
Time 20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In medium saucepan add butter, sunflower seeds, salt, lemon zest, and ginger. Heat on low heat, stirring until covered and warm.
- Keep warm in warm oven.
- Grease a large jelly roll pan with pam or other shortening.
- In large heavy 4 quart saucepan, add sugar, corn syrup and water. Heat slowly, stirring with a wooden spoon. Sugar will turn a golden brown. Do not burn.
- Use a candy thermomenter. When the sugar mixture reaches hard crack stage 300*. Pull off heat.
- Stir in baking soda and lemon extract. Beat it in thoroughly.
- Take warmed sunflower seeds out of oven and fold into sugar mixture.
- Spray large flat bottomed spoon with Pam.
- Spread candy mixture on jelly roll pan.Even out with bottom of flat bottomed spoon.
- Cool.
- Crack into 4 inch pieces.
- Store in air tight glass canisters or wrap with waxed paper between layers and put in decorative cups wrapped with colorful cellophane for the holidays.
Nutrition Facts : Calories 369.8, Fat 13.9, SaturatedFat 2.3, Cholesterol 5.1, Sodium 103.1, Carbohydrate 60.6, Fiber 2.1, Sugar 52.5, Protein 4.9
BUFFALO CAULIFLOWER PIZZA
Make and share this Buffalo Cauliflower Pizza recipe from Food.com.
Provided by Dale Talde
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For the Buffalo Sauce:.
- Heat up the franks hot sauce with butter until fully melted and whisk in all dried herbs. Pour into a bowl and set aside and cool slightly.
- For the Cauliflower:.
- Cut the cauliflower into small florets (1inch size) and set aside.
- Toss cauliflower with buffalo sauce and spread evenly on sheet tray.
- Roast cauliflower at 450 degrees for 10 minutes or until slightly tender.
- Let cauliflower mixture cool slightly in the fridge.
- For the Pizza:.
- Cover the cheesed pizza heavily with the buffalo cauliflower- bake as directed and crumble with blue cheese when it comes out of the oven.
Nutrition Facts : Calories 360.5, Fat 33.2, SaturatedFat 21, Cholesterol 86.3, Sodium 518.7, Carbohydrate 8.3, Fiber 3.1, Sugar 3, Protein 10.3
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