Welcome to The Kitchen Faerie! I’m so glad I finally got around to creating a place where I can share my love for food with all the people I love! After all, I like to live by the motto so wonderfully coined by Penzey’s spices: “Love People. Cook them tasty food.” I also have most recently began living by the guidelines detailed in the Primal Blueprint, by Mark Sisson. For more on that, please visit the ‘About’ section. 🙂 Today’s post is a recipe for that all american carb we love so much–pizza! And now you can eat it primally! For those unfamiliar with the primal diet, that means no grains, no sugar, and no processed foods. Let’s keep it natural around here.
So on to the pizza. I had been seeing many recipes around the web for a cauliflower pizza crust and just had to try it. Most of the recipes I found contained mozzarella in the crust, but I didn’t want to have cheese in both my crust and to top my pizza off, so I came up with my own creation. I also was keeping my vegan roomie in mind. Turns out, she loved it, which is really the ultimate goal (left the cheese topping off for her).
I topped it with my standard pizza sauce and favorite topping mix of pistachio arugula pesto, fresh mozzarella, and more loose arugula on top. To be honest, I don’t think I’ll ever go back to real pizza. The cauliflower gives the crust so much more flavor and doesn’t leave you feeling bloated.
For the Crust
1/2 head organic cauliflower, separated into florets
1 organic egg, lightly scrambled
1 clove minced garlic
3/4 c almond meal
1/4 c organic julienned basil
all purpose seasoning, salt, and pepper to taste
Preheat your oven to 450 degrees. First, grate the cauliflower florets in a food processor, using the grater attachment. If you don’t have a food processor, you can also use a regular stand grater. The cauliflower will almost look like rice (fun fact: you can also use this as a rice substitute for other dishes).
Add the egg, garlic, almond meal, basil and seasoning, and mix well. The mixture should start holding together when mixed with a spoon. If necessary, add some more almond meal until reaching the desired consistency. Next, line a baking sheet with a silicon mat or parchment paper. Spoon the cauliflower mixture onto the pan and pat into a circle with your fingers. I made 2 separate crusts-one with cheese, and one vegan version. Bake for 15 minutes, and then using another silicon mat or baking sheet, flip the crust and bake for an additional 10 or 15 to get a crisper crust.
1 can organic diced tomatoes (I really liked Trader Joe’s Organic, no salt added)
1 Tbsp. olive oil
1/2 medium red onion, diced
2 cloves minced garlic
handful organic basil leaves
salt and pepper to taste
Add olive oil and diced onion to a small saucepan and cook on medium heat, stirring occasionally. Add a bit of salt and pepper and allow onions to sweat, or release their liquid, about 5-10 minutes. Once the onions have a translucent color, add the color and cook for another minute. Add the canned tomatoes, and salt and pepper to taste, and simmer for about 15 minutes. Finally, add the basil leaves. At this point if you like your sauce chunky, it is finished. If you like your sauce a little more smooth you can stir a few times with an immersion blender or hand masher to break down the tomatoes more.
Pistachio Arugula Pesto (Recipe adapted from Food Network Magazine)
1/3 c shelled pistachios
1/3 c basil
1/4 c scallions
1 1/2 c arugula
2 to 3 garlic cloves
1/4 c parmesan cheese
1/2 c olive oil
salt and pepper
Add all ingredients to a food processor and pulse until smooth. Top pizza crust with tomato sauce, pesto, freshly sliced mozzarella cheese, a handful of arugula, and a sprinkle of parmesan. Bake at 450 degrees for about 10 minutes or until cheese is slightly browned on top and bubbly. I like to broil the top for a few minutes to create a nice browned layer of cheese.