|Finished product (on the right). |
Check out the next blog post for the stuffed mushroom recipe.
Technically, I am the surrogate mother of the pizza that Juliet (of The Broken Plate) and Hersh's Pizza unknowingly created. Juliet posted this delicious recipe for cauliflower pizza crust awhile ago, and I tried and loved it. It brings a slight flavor of cauliflower, but not an overpowering amount. Additionally, it is much healthier than eating bread dough. As far as Hersh's, I tried them for the first time last week (and seriously, if you are in Baltimore, it's a must!) and my partner ordered their kale & pistachio pizza. It was amazing.
Note: this recipe makes a pizza the size of a 9" x 13" pan. If you half the recipe, you can make a pizza the size of a pie pan.
Prep Time: 20 minutes
Cook Time: 45 minutes
Two (2) cups of grated cauliflower
Two (2) eggs, beaten
1/2 cup cheddar cheese, grated
One (1) cup of whole pistachio nuts, shelled and crushed -- the measurement of one cup was taken while they were still shelled
One (1) cup of cooked kale -- about one bushel at the grocery store
One (1) cup of mozzarella cheese
Two (2) cloves of garlic, minced
Two (2) tablespoons of butter
Preheat oven to 425 degrees.
Grate cauliflower into a large bowl.
Mix beaten eggs and cheese into the cauliflower.
Lay out flat in a greased pan.
Bake for 30 minutes.
Flip and bake for an additional 10 minutes. -- Just make sure it gets nice and brown, possibly crispy at the edges.
Set crust aside once it is done.
Melt the butter and garlic. Spread lightly on top of crust.
Top with mozzarella, pistachio crumbles, and cooked kale.
Put back into the oven for five to ten minutes, depending on how crispy you'd like the toppings.
Let cool & chow down!