Tuesday, March 13, 2012
If you are following along with the "5 Meals Under $50" project, you'll know that we should have some left over cauliflower from meal #1: Cauliflower Puttanesca. This pizza puts that cauliflower to use in the crust. I've seen cauliflower crusts pop up all over the blogosphere and have wanted to give it a try. What I discovered though is that I'm not a huge fan of the cauliflower crust. It just doesn't quite do it for me. It's not bad though and it is a great gluten-free or low-carb option. It is just that I'm a carb lover and a pizza lover, so I can't quite give up my regular pizza crust. If you are like me, you may want to make this pizza on a regular crust. You could potentially use the rest of the cauliflower in the roasted veggie salad for tomorrow's recipe. The toppings on this pizza though are delicious and actually work fairly well with the cauliflower crust. Let me know if you give this one a try!
Chicken Pizza on Cauliflower Crust
2/3 head of cauliflower (about 3 cups of florets)
1 cup skim mozzerella cheese, grated
1 teaspoon oregano
Salt and pepper
1 tablespoon olive oil
1/2 of a 28 oz. can of diced tomatoes, pureed
1 clove garlic, minced
1 teaspoon oregano
1/4 teaspoon salt
1 chicken breast, cooked and sliced**
1/2 cup sauce
1/2 cup spinach
1/2 cup skim mozzerella cheese, shredded
2 tablespoons chopped sundried tomatoes (packed in oil)
2 tablespoons Kalamata olives
Using a food processor, pulse the cauliflower until it looks similar to rice. Be careful not to puree it. If you don't have a food processor, grate the cauliflower using a box grater.
Place one and a half cups of grated cauliflower in a microwave safe bowl and microwave for 8 minutes. Carefully remove the bowl from the microwave. Mix the cauliflower with the cheese, beaten egg, and spices.
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round.
Bake at 450 degrees for 15 minutes. Remove from oven.
While the pizza crust cooks, make the sauce. Sauté garlic in olive oil in a small saucepan for about 30 seconds. Pour the pureed tomatoes into the saucepan. Season with oregano and salt. Simmer the sauce for the 15 minutes that the crust is cooking.
Add the sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
*Crust recipe adapted from Eat.Drink.Smile who got the recipe from Your Lighter Side
**I baked the two chicken breasts on night 2 (pizza night) and saved the second chicken breast for night 3 (salad night). Preheat the oven to 375F. Season the chicken with salt and pepper. Drizzle a bit of olive oil in a glass baking dish. Bake the chicken for 35 minutes, flipping it over halfway through the cook time.