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    Cauliflower Crust Pizza

    Main Courses

    Did you know that this week is pizza week?! Yes this is actually a thing, which makes me SO happy because pizza is one of my favorite foods (I am a native New Yorker) In case you missed it, cauliflower crust pizza is all the rage in the supermarket aisles and social media, so we thought…why not? Turns out, we’re really good at this pizza thing, and created a perfect crispy crust and loaded with veggies. Turn up for Friday night with Netflix and cauliflower crust pizza!

    Incorporating cauliflower into a crust is a such a fun and creative way to boost your veg intake. Cauliflower is loaded with vitamin C and has other nutrients like vitamin K and folate. If you’re someone who has diabetes or struggles with insulin resistance, using a cauliflower crust can be a great way to lower carbohydrate content. 

    Are you ready to get into it? Preheat the oven to 400F. Chop the cauliflower head into smaller florets and add to a food processor. Pulse until you have a cauliflower rice-like consistency. You may have to do this in batches depending on the size of your processor. Once that’s done, add the cauliflower to a parchment paper-lined baking dish. Bake for 10 minutes, then flip and bake another 10 minutes, until soft. While that’s happening, add the egg, cheese, and spices to a bowl. Whisk together and set aside. Once the cauliflower is done, allow to cool (you can pop into the fridge for 10 minutes to expedite cooling). Add the cooked cauliflower to the center of a cheese cloth or clean dish towel. Wrap the cauliflower within the cloth, and press out all of the water with your hands. Make sure to squeeze tight and get all of that water out. This is really important for making sure your crust holds well together!

    Once you’ve done that, add the pressed cauliflower to the bowl with the rest of the ingredients, and roll together with your hands into a ball, making sure all ingredients get worked in well. Line a baking sheet with fresh parchment paper, and add the ball to the sheet. Shape evenly into a ~7-8″ pizza crust with your hands, about 1/3″ thick. Make sure there aren’t any super thin spots. You can also create a crust with the edges if you like! Raise the heat to 425F, and pop into the oven for 25-30 minutes, until the edges have browned and the crust is firm. Once the crust is baked, you can then add your favorite toppings. We used zucchini ribbons, gorgonzola, mushrooms, and onions. Rebake for another 5-7 minutes. Slice and enjoy!

    Note: This recipe serves 4, and one serving is 1 large slice or 2 smaller slices.

    How do you like our version of the Cauliflower Crust Pizza? Have you made your own cauliflower crust before? Let us know your thoughts in the comments below!

    Print
    Cauliflower Crust Pizza
    Servings: 4
    Ingredients
    • 1 large head of cauliflower, ~4-5 cups pulsed cauliflower
    • 2 eggs
    • 1/4 cup shredded mozzarella cheese
    • 1/2 teaspoon paprika
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon red pepper flakes
    • Suggested toppings: Zucchini mushrooms, & onions, gorgonzola cheese, black pepper
    Instructions
    1. Preheat the oven to 400F
    2. Chop the cauliflower head into smaller florets and add to a food processor
    3. Pulse until you have a cauliflower rice-like consistency. You may have to do this in batches depending on the size of your processor
    4. Once that's done, add the cauliflower to a parchment paper-lined baking dish
    5. Bake for 10 minutes, then flip and bake another 10 minutes, until soft
    6. While that's happening, add the egg, cheese, and spices to a bowl. Whisk together and set aside
    7. Once the cauliflower is done, allow to cool (you can pop into the fridge for 10 minutes to expedite cooling)
    8. Add the cooked cauliflower to the center of a cheese cloth or clean dish towel. Wrap the cauliflower within the cloth, and press out all of the water with your hands
    9. Make sure to squeeze tight and get all of that water out. This is really important for making sure your crust holds well together!
    10. Once you've done that, add the pressed cauliflower to the bowl with the rest of the ingredients, and roll together with your hands into a ball, making sure all ingredients get worked in well
    11. Line a baking sheet with fresh parchment paper, and add the ball to the sheet. Shape evenly into a ~7-8" pizza crust with your hands, about 1/3" thick. Make sure there aren't any super thin spots. You can also create a crust with the edges if you like!
    12. Raise the heat to 425F, and pop into the oven for 25-30 minutes, until the edges have browned and the crust is firm
    13. Once the crust is baked, you can then add your favorite toppings. We used zucchini ribbons, gorgonzola, mushrooms, and onions
    14. Rebake for another 7-10 minutes. Slice and enjoy!
    Recipe Notes

    1 pizza yields 4 large slices, or 8 smaller slices. Store leftovers in the fridge, and pop right back into the oven to reheat!

    4 Comments

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    Comments

    1. Danielle says

      January 14, 2018 at 10:27 pm

      My husband is such a picky eater, but he just smashed an entire pizza by himself! My toddler daughter loved it too. I will be doing this more often to incorporate veggies into our diets. I love trying all your recipes!

      Reply
      • Wendy says

        January 15, 2018 at 2:47 pm

        So happy to hear you all enjoyed the pizza! It’s one of my go-to dinners!

        Reply
    2. Mollie says

      July 14, 2018 at 2:40 am

      What is the consistency of the pizza dough supposed to be? Mine turned out really, really wet (not sure if I could have used just one egg or if I had less/too wet cauliflower). I added some wheat flour to make it less wet and it turned out fine. My husband who hates cauliflower couldn’t tell what it was and liked it. =)

      Reply
      • Wendy says

        July 14, 2018 at 4:39 am

        It’s supposed to be pretty firm. With the cauliflower, you have to make sure to squeeze out most of the moisture or else it’ll be too wet. Adding flour helps too, but with doing this recipe several times, the squeezing is really the key part

        Reply

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    Crispy on the outside, oozy on the inside, we are Crispy on the outside, oozy on the inside, we are using @cabotcheese seriously sharp cheddar to make these bolitas de yuca for your superbowl turn up! A mouthwatering Dominican appetizer made with my favorite root vegetable, these bolitas feed a crowd and pair perfectly with Cabot cheddar, which is naturally aged and 100% lactose free. See below for the full recipe! #cabotcreamery 

Ingredients 
🧀 1 pound yuca, peeled and chopped into small chunks 
Salt
🧀1 tablespoon butter 
🧀1/2 jalapeño, seeded and finely chopped 
🧀1/4 teaspoon of garlic
🧀1/4 teaspoon of paprika 
🧀4 ounces of Cabot Seriously Sharp Cheddar Cheese, cut into small 1/2” chunks 

Directions:
🧀Preheat the oven to 450F.
🧀Bring a medium pot of salted water to boil and add the yuca. Boil for 30 minutes or until tender. Drain the yuca, remove all of the fibrous stems and add to a medium sized bowl. 
🧀Mash the yuca well with butter, jalapeño and spices until completely smooth. Adjust for salt and set aside until cooled. 
🧀Grab about 1 1/2 tablespoons of the yuca mix, put the cheddar cheese in the center and roll it up into a ball. Repeat for the remaining yuca and cheese. 
🧀Add the yuca balls onto a parchment paper lined baking sheet OR air fryer and spray with oil. Bake for 25 minutes (or air fry for 10-12 minutes) until crispy and browned on the outside. Enjoy on their own or with your favorite sauce! 

TIPS: 
👉🏽If the balls are extra sticky, wash and dry your hands throughout the rolling process - this will help. 
👉🏽If your yuca mash is bulky, add a little bit of water while mashing to make it smoother.
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What are some other ones you’ve been told? The latest on my roster has been “damn that ass is fat” 🤣 (can’t make this up)
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You don’t want to miss an episode of our dating and relationships series! We are going to speak to everyone from @tenneshawood the founder of the first ever matchmaking firm dedicated to black professionals, to @loganury the author of How Not to Die Alone & director of relationship science at the dating app Hinge. And of course we can’t talk about relationships without talking about divorce, so we will interview @chautethompson, a counselor who helps couples and families grow healthier relationships.

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