I have wanted to make pizza crust out of cauliflower for a bit now. I kept on stalling for I don’t know what reason. Just make it, Lesley! This weekend was the perfect time for some pizza and salad. The cauliflower crust was a hit here and will definitely be made again. Joe and I liked it just as much as the almond & flax crust. Not only that, but who doesn’t love to eat pizza and not feel all that bad about it once inhaling slice after slice? I also decided to roast some extra cherry tomatoes I had in the fridge that were on the verge of going crinkly and these were a perfect compliment to the cauliflower pizza crust.
Tag Archives: pizza
I made the eggplant and goat cheese pizza a few weeks ago and was totally craving more pizza after that night. I made the dough, which was a pretty typical pizza crust and created one pizza on the grill and froze the other crust. We still need to use that crust, but of course, I wanted to make a different type of crust for dinner this past week. Why would I use what’s in the freezer before making something new? That’s just totally asinine, haha! I definitely have issues, so Joe says…
I found this almond & flax pizza crust while searching the internet for new recipes. What caught my eye on this recipe was the fact that almonds were incorporated into the crust! That’s definitely getting a nutritional bang for your buck, right?
Since Joe is an Italian Stallion of a man, we don’t eat pizza too much at home because his parents own an Italian Restaurant, where pizzas are being flipped left and right. We also don’t eat pizza because Joe likes to stay away from carbohydrates with his diabetes. His diabetes have been really under control the last few years (wonder how that happened, hint, hint) and he has introduced again more carbohydrates into his diet. It has worked out well because as we all know, things in moderation are key. Of course, it’s just finding that happy medium. Anyone else find it hard to keep things in moderation when it’s something you love? For me, it’s sweets. I am working on it though, I really am.
Well, back to the pizza, Joe and I grilled this pizza and put our favorite toppings on it: eggplant, pesto and goat cheese. It was not only scrumptious, but we didn’t have to turn on the oven on a unbearably hot day! Cheers to us. Read on for the recipe…
Eggplant & Goat Cheese Pizza
Serving size: makes 2 pizza dough shells
- 1 package active dry yeast
- 1 cup lukewarm water
- 2 cup all purpose flour (could do 3 cups a-p flour)
- 1 cup brown rice flour
- 1 tsp salt
- 5 to 6 Tbsp olive oil, divided
- 1 eggplant
- 2 cloves garlic, minced
- 1/2 cup jarred pesto
- 1/2 cup goat cheese
- In small bowl, combine yeast and lukewarm water.
- Cover with Saran wrap and allow small bubbles to form – 10 to 12 minutes.
- In a food processor, mix flours, salt and 3 Tbsp olive oil (add 1 more Tbsp oil if needed).
- Next, add yeast mixture and create dough (ball will form).
- Remove from food processor, and kneed with hands on floured surface for 2 minutes.
- Oil inside of large bowl and place dough inside.
- Cover and let rise 1 hour.
- Cut dough into 2 smaller balls and let rise again on counter for 30 minutes.
- Freeze one dough ball if you like, and shape other into circular pizza.
- Transfer pizza onto baking sheet (used one with no edges)
- Meanwhile, in saute pan, sauté eggplant, garlic and 2 Tbsp olive oil until eggplant is softened/browned.
- Swirl pesto on top of pizza dough.
- Add sprinkled goat cheese on top of pesto.
- Grill pizza on baking sheet on medium low heat for 10 minutes, watching carefully.
- Remove from baking sheet, gently sliding off and add sautéed eggplant to pizza and cook 3 to 5 more minutes, turning to low heat if needed.
- Slice pizza and ENJOY!