10/31/2020
Cooking a meal is one of the most personal and intimate things you can do for someone. You’re literally providing plated nourishment made with your own hands and creativity —
But now, staying at home and cooking for yourself, your family, and your neighbors has never been more important and in the midst of the COVD-pandemic, many people are looking for productive and comforting ways to pass the time indoors. Cue the resurgence of cooking and baking as two of the most tried-and-true activities for not only keeping busy, but also learning new and valuable skills.
The picture I’ve included is an easy, filling lunch that I recently put together. It is a cauliflower crust with fresh tomatoes, mushrooms, red onions, broccoli and goat cheese. Of course, you can use a traditional pizza crust -homemade or purchased -fresh or frozen. I grilled the crust til it was toasty on both sides and added the rest just before serving. ( I did not bake mine as the recipe says.) The crust can be topped with a variety of cheeses and veggies. It’s simple but so delicious.
Here’s the recipe:
Cauliflower pizza crust
1 large head cauliflower
2 large eggs
1/4 cup grated parmesan
1/4 cup grated mozzarella
1/2 tsp salt
1/2 tsp oregano
1/4 tsp garlic powder
Instructions
Rice Cauliflower: Preheat oven to 350 degrees F Grate cauliflower into rice consistency using either your food processor or a box grater. Spread cauliflower onto a parchment-lined baking sheet into as flat of a layer as possible. Bake for 20 minutes, or until the cauliflower begins to brown. Remove from oven and let cool slightly. Increase oven temperature to 450 degrees F
Dry Cauliflower: Spoon cauliflower into a cheesecloth and squeeze out as much moisture as possible.
Make Dough: In a large bowl, stir to combine cauliflower and all remaining ingredients. Shape dough into a pizza round on a parchment-lined baking sheet. Bake for 15 minutes, carefully flipping the pizza crust halfway through cooking*.
Make Pizza: Top pizza crust with your favorite sauces and toppings, then return to the oven until all melty and delicious, about 7 minutes.
Notes
*A trick to make flipping the crust easier: Set another parchment paper on top of the dough, and a large plate on top of that (if this were a sandwich, the baking sheet and plate would be the bread, and the pizza crust would be the filling!). Flip the “sandwich” all at once then simply slide the pizza crust onto the baking sheet.
Nutrition
Serving: 1slice | Calories: 58kcal | Carbohydrates: 6g | Protein: 5.1g | Fat: 2.3g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 234mg | Potassium: 337mg | Fiber: 2.7g | Sugar: 2.6g | Calcium: 50mg | Iron: 0.7mg
I hope you enjoy this and I hope it gives you a little boost and a smile.
I believe that what we eat will affect our very well-being and how we care for one another nurtures all of us.
“Some people like to paint pictures,
Or do gardening, or build a boat
In the basement.
Other people get a tremendous
Pleasure out of the kitchen,
Because cooking is just as creative
And imaginative an activity
As drawing,
Or wood carving or music.”
Julia Child
How about you? How is the situation feeling where you are right now? Would love to hear how you doing and what your own “new normals” are looking like lately. ♡ Wherever you are, I hope that you are well, and know that I am sending a big socially-distanced internet hug your way today. We will all continue to get through this together.
Regards, Dottie
