I live on a tree-lined street with lots of tall, old, Oak Trees. It is beautiful right now... problem is there are so many leaves! Ugh! Good thing Charlie loves when I rake, she thinks it is a blast even though I am panting and sweating and tearing my hands...ok they were torn from bar muscle ups, but still, it didn't help. :)
I have been wanting to try cauliflower crust pizza because people rave about it, but I was struggling to find a recipe without cheese in the crust. It took me a few tries and some pizza burned to the pan but I think my version turned out pretty good. I added spinach to the crust just to get some more vegetables in it. I am not going to lie, Charlie ate the kielbasa off of it and didn't even try the crust. It is a little labor intensive, but the key is to squeeze the water out- without squeezing as much as you can get out it turns out mushy. My pizza in this attempt was not paleo, but a little raw cheddar cheese was needed because I like cheese and I don't care.
Cauliflower and Spinach Crust Pizza- One Head of Cauliflower
- 1 10-oz Box Chopped, Frozen Spinach
- 2 Eggs
- 1 tsp Italian Seasoning
- 1 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Garlic Powder
Preheat the oven to 375 degrees.
1. Chop the cauliflower into florets. Using a food processor, pulse or chop the florets until they resemble rice. I had to do mine in more than one batch. Pour the "rice" onto a parchment lined baking sheet, or a glass baking dish (grease.)
2. Roast the cauli-rice for 20 minutes. The top will get that "roasted" color.
- Raise the oven temperature to 450 degrees when you pull the cauliflower out -