Cauliflower Crust Pizza

Yep, you read it right, absolutely no bread in this pizza and I bet you won’t miss it at all!  I really was skeptical on how this was going to taste.  I figured you’d be able to tell it was cauliflower either by the taste or the texture.  To my amazement I thought I was eating bread.

So for all of you that are on diets or can’t have gluten and love pizza, you must try this!

CRUST:

About a half head of cauliflower or 2 cups.  Shred in a food processor and microwave on high for 8 minutes (no liquid)

Let the cauliflower cool and then add:

  • 1 egg
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon dry oregano
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dry minced onion

Mix well and lay out on a silpat in a round or rectangle shape (which ever you prefer) and bake at 450 degrees for 15 minutes.

Top with your favorite pizza sauce, cheese and toppings.  I used mozzarella cheese, salami, olives and diced onions. Place under your broiler until cheese is melted.  Enjoy!

I’m going to try alfredo sauce next with chicken and artichoke hearts…YUM..Can’t wait!

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Beer Battered Cod

This is Alton Browns recipe that I used.  I didn’t change it at all and it turned out perfect. I did cut the recipe in half since I was only making a small amount of fish…so you get half a beer to drink while frying!

Mix the batter and refrigerate for at least 15 minutes.  Dredge your fish in the cornstarch and then dip in the batter.  Fry in hot oil until golden brown.  A brown paper bag works great for soaking up the grease.  Serve with your favorite tartar sauce. 

For the batter:

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • Dash Old Bay Seasoning
  • 1 bottle of beer, cold
  • 1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut in strips or desired shape
  • Cornstarch, for dredging

I’m guessing this batter would probably work great with shrimp.  I will have to try that next!

Enjoy!