Caramelized onions, figs, ricotta, and fresh basil give this mouth-watering pizza fresh flavor. Make it on cauliflower pizza crust for a healthful, gluten-free pizza!
Cauliflower crust pizza is a rare and special occurrence in my house. Not because I don’t think about it, yearn for it, dream about it, or have the strong desire to lay mouth on it regularly…but because it requires several steps. Although I don’t often prepare food that requires multiple dishes and a hefty chunk of prep time, when I set out to make cauli crust, it’s always well-worth the extra labor. I’ll admit, it is pretty fun prancing all over the kitchen in a maelstrom of little cauliflower bits flying through the air, getting in my hair, between my toes…the cracks between the counter tiles…underneath the refrigerator…in the basil plant…coffee pot…
…anywhere a cauliflower can go, those cheeky little florets.
Case in point: many steps…but a fun cooking adventure when time allots.
For this version of cauli crust, I first made cauliflower rice by zipping the florets through my food processor, baked the rice in the oven, squeezed the water out of it, mixed it with egg and cheese, laid it out on a baking sheet, baked to firm it up…then baked with toppings. Phew! It looks like so:
I know. All good things are worth the patience.
The first cauliflower pizza crust I made, I simply steamed the cauliflower first, then pureed it with the remaining ingredients. Both that method and this method work and are wonderful, BUT this version does turn out crispier than the steamed version…even if it does require more steps. And time….and flying cauliflower florets…in my bra…in my coffee pot…anyhoo.
This pizza pie…
It’s sauce-less so that the flavor of the toppings really shines.
Let’s discuss componentry:
- Cauliflower Crust // It’s gluten-free, and made out of vegetables, you’uns.
- Caramelized Onions // Nature’s candy
- Ricotta Cheese // So nice for keeping the pizza fresh tasting rather than heavy. Goat chevre would work marvelously, too!
- Figs // A little sweet to complement the creamy ricotta and salty caramelized onions.
- Basil // Adds that earthy herb appeal and makes it all taste fresco.
- Balsamic Reduction // …Invisible from this recipe, because I spaced making it, but nevertheless I recommend you serve this pizza with a smattering of balsamic reduction…it brings the tang, the riche, the yummity yum yum yum. Trust.
- If you feel compelled to sauce, pesto or a light marinara sauce would be great.
- When in need of meat, add rotisserie chicken, prosciutto, or pancetta.
- Lighten it up further by eliminating the ricotta cheese.
- Would it be weird to put apricot jam on this pizza? I think not…If you’re feeling some fruit spread or preserves, I say you go for it!
- Brie cheese in place of ricotta would be acceptable.
Is your mouth watering? Is there a stirring on your tongue buds?
Head over to eHow.com to view the tutorial on How To Make a Cauliflower Pizza Crust, or follow the recipe below!