1820 – Eighteen hundred, and twenty PIZZAS! I figure that’s how many I’ve made in the last 30 years. Conservatively. Every Thursday has been Paladini Pizza Night as long as John and I have been married, so I’ve made at least a pizza a week for all those years – and that’s not counting the hundreds of pizzas I made before that when I worked at Circus Pizza 40 years ago.
I’ve seen some changes in the pizza world. We’ve gone beyond mama’s traditional pizza. Now we have pesto, barbecue sauce, and ranch dressing…bacon, chicken and garlic…pineapple, fresh tomatoes, sun-dried tomatoes, zucchini, and broccoli… My daughter even sprinkles whole kernel corn on hers.
So what could be new under the Italian-American sun?
That’s Italian for Cauliflower.
Cauliflower crust pizza!
Since I have reached “middle age” and begun keeping company with my Fitbit and Fitness Pal, I’ve been trying to find loopholes in my cooking to cut calories and improve nutrition, but still taste delicious. And this cauliflower pizza fits the bill!
Wash and dry and chop 1 large head of cauliflower.
Put it in your blender to rice it. (Someone told me that Trader Joe’s sells packages of riced cauliflower if you want to save yourself the trouble of grinding it.)
Cook the riced cauliflower in the microwave until it is very soft.
Mash out the juice. I usually start early enough in the day so it can drain in a colander, and then I can press it till it is almost dry.
(I gave this recipe to my brother, Brian, and he put the cooked cauliflower into his juicer then threw away the juice and kept the remaining fiber. Way easier, but I don’t have a juicer.)
When the mashed cauliflower is cool or lukewarm, mix in 1 teaspoon of salt and two eggs.
Spoon it onto parchment paper on a pizza cooking screen, and shape it into a circle like a pizza crust.
Bake for about 20 minutes at 400° until the bottom is starting to brown. If you want, you can remove it from the parchment paper and put it directly on your pizza screen.
Brush the top with pesto, or the pizza sauce of your choice.
Sprinkle with cheese, and top with toppings of your choice.
Bake again at 400° until cheese is well melted and veggies are cooked (usually about 15 minutes)
Brian, who worked at Circus Pizza with me, says this is the best pizza he has ever eaten. If I am completely honest, I have to say I still prefer my regular French bread crust pizza. But this is a wonderfully guilt-free and healthy alternative! It’s here to stay in the Paladini Kitchen.
August 16, 2016 at 4:44 pm
August 16, 2016 at 4:46 pm
August 16, 2016 at 11:42 pm
On Tue, Aug 16, 2016 at 4:04 PM, Paladini Potpie wrote:
> paladinipotpie posted: ” 1820 – Eighteen hundred, and twenty PIZZAS! I > figure that’s how many I’ve made in the last 35 years. Conservatively. > Every Thursday has been Paladini Pizza Night as long as John and I have > been married, so I’ve made at least a pizza a week for all those” >
August 25, 2016 at 10:57 am
Hey Sister. Brian was raving about this when I was out there, so I am to give it a try. No being the cook you are, I have neither a pizza cooking screen nor pizza pan. Can I use a sheet pan? This will be a real adventure. I love pizza and I love cauliflower. I’ll report back.
What have you heard from Monica? I have an email, but it is from her Liberty days. Is is still valid? email@example.com
Talk with you soon. Love to John
August 25, 2016 at 12:22 pm
Hi Sis! I am sure it would work on a cookie sheet. I would put parchment paper on the sheet though, so you can lift up the edge and see how it’s browning. I think I would definitely preheat the oven first and maybe raise the temperature about 15 degrees. Just to make sure it’s nice and crispy before you put the cheese and other toppings on it. Let me know how you like it! (I’ll send you an e-mail about your namesake.)