Merry December everyone! I couldn’t stay away from cookies for long…. I got the itch yesterday and did a few Christmas cookies which made my heart oh so happy.
I also made one of my very favorite Christmas treats, peppermint chocolate covered popcorn. This stuff is ADDICTIVE. I don’t know why I don’t make it year round I ‘m sure you could sub out the red peppermint for different colored crushed mints or sprinkles for different holidays. IT’S SO GOOD! You can find my recipe HERE.
Also, does anyone else obsess over the peppermint chocolate milkshake from Chik fil A this time of year?? It really is my all time favorite and this year I’ve had to limit my intake. I told Bowen I was due for one more peppermint shake before Bowen V arrives. What’s your favorite Chick fil a ice cream treat??
On to the recipe! I’ve been hearing about cauliflower pizza crust for a while now..I know I am late to the game but 1.) WOW IT WORKED and 2.) It was delicious.
Bowen’s always the true test for my “healthy” meat-free recipes, I’ll be honest after we finished he asked ‘what was for supper?’ Bo said he was really surprised at how much he liked it and how flavorful the crust was but it wasn’t filling enough. I will be doubling the recipe next time and there will be a next time in the near future!
Did you know you could buy riced cauliflower in the frozen foods aisle? HUGE timesaver. The key to this crust is making sure there is zero moisture before you add in the goat cheese and spices.
I really loved the savory crust-it’s not the same chewy texture as a glutinous pizza obviously but it was really yummy, good for us and a treat at that.
- 12 oz riced cauliflower
- 2-3 oz goat cheese
- 1/2 T dried basil
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1 egg, lightly beaten
- 1/2 cup your favorite pizza sauce ( I used leftover homemade tomato sauce with lots of fresh herbs I had frozen)
- 3-4 oz mozzarella or provolone
- parmesan and red pepper flakes to top
- Preheat oven to 425. Cook cauliflower according to package directions. Once cooled, place riced cauliflower in clean dishtowel and wring out ALL the moisture. Place in large mixing bowl along with beaten egg, goat cheese, basil, salt and garlic powder and mix until combined. Shape cauliflower crust on a large sheet tray lined with parchment paper or silpat and bake at 425 for 30 minutes or until golden brown. Top with sauce, cheese and toppings and bake an additional 10 minutes. Enjoy!
