My Pinterest feed is always flooded with cauliflower crust recipes, as they are supposed to be a chewy, delicious gluten-free alternative to pizza crust. Since my recent success with the polenta fries I have wanted to up the ante and do a cauliflower-cornmeal crust.
I researched some recipes and tweaked it to suit my tastes. I could not imagine cauliflower on its own coming out crispy, and I love the crunch cornmeal adds.
Here’s what I came up with:
CAULIFLOWER-CORNMEAL PIZZA CRUST
1 bag frozen cauliflower
2/3 cup cornmeal
1 tablespoon olive oil
1/4 cup parmesan cheese
1/4 cup shredded mexican blend cheese
1 teaspoon Italian seasoning
1 tablespoon garlic powder
1 teaspoon dried basil
salt and pepper
- Steam the cauliflower until tender. Drain, allow to cool, and run through a food processor. Do not over process, leave some texture in the vegetable. Place cauliflower in a kitchen towel or cheesecloth and squeeze out as much liquid as possible.
- Preheat oven to 450 degrees. In a mixing bowl combine all ingredients – mix with a spoon then knead dough into a ball. If it is too dry and crumbly, add a touch more oil.
- Roll out into a disc shape and flatten as thin as you wold like. Mine was about 1/4 inch thick.
- Bake for 10 minutes until golden brown and edges are slightly more brown.
- Remove from oven and add your pizza toppings. Bake for another 5-7 minutes or until cheese is melted. Serve immediately.
Last night I played around with making this Kale Cracker recipe I read on Pinterest. I do not own a food dehydrator, but now I want one! These came out so crunchy, and I love the seasonings I used.
I followed the recipe as they said, but made a few substitutions.
- I used ground chia instead of ground flax – purely because of what I had on hand at home
- For seasonings, I did not have smoked paprika or chipotle – I used Sriracha and regular paprika
- Rather than processing my own almonds, I used almond meal
- I doubled the amount of kale in the recipe, and used baby kale
- Since I do not have a food dehydrator, I dehydrated these overnight in my oven’s lowest temp – 170 degrees
Step aside Paula Deen. There is a new pornographic food pusher out there and her name is Pinterest. I spend more time ogling over recipes than most men spend on Porn Hub.
Much like the discovery of a new sexual position, I have stumbled across a new dessert that I had never considered. Unusual for me because usually when it comes to food and cooking, I’m a cocky ass bitch who thinks she knows everything. That dessert is Cookie Dough Dip.
Via Pinterest, I came across this recipe from Just a Pinch.com. I cannot take credit for actually executing it, for that I thank my friend Dawn. Neither of us was crazy about the toffee bits, but she stumbled upon these awesome turtle sprinkles at Wegmans, and modified the recipe with those.
So, next party you have, I highly suggest putting this dip together. You’re welcome.