A Tale of Two Pizzas, Part I

It was the best of crust. It was the worst of crust. It was the best of ingredients. It was the worst of ingredients. It was the longest preparation. It was the shortest preparation. It was the height of drama. It was the lowest of drama. It was the height of health consciousness. It was the height of overindulgence. There ends my parody of Charles Dickens' A Tale of Two Cities.

Since I discovered the ubiquitous cauliflower, I continue to be amazed at its versatility. I seem to be replacing all carbs (mashed potato, pizza crust, etc.) with this most incredible vegetable. I cook most of what I eat from scratch, and that includes pizza. After years of preparing “the regular pizza,” I discovered the real regular pizza. It is the one with the best (healthiest) ingredients, the best of time for health consciousness, the best of crust with the lowest drama (fat and calories), the shortest preparation method, and the lightest weight in the stomach that leaves the least residue (fat and bulges).

The regular pizza is made with flour crust and rising agent, etc. This is problematic for people like me who cannot tolerate gluten. The real regular pizza is made with cauliflower crust. Many websites provide recipes for both types of pizza.

Cauliflower Crust Pizza Preparation
Cut, wash, boil one large head of cauliflower with little water, and mash.
Allow to cool. Squeeze out every drop of water.
Whip one large egg and mix with fresh Parmesan and Mozzarella cheeses.

Bake the crust first (above).
 After baking the cauliflower crust, add the rest of the toppings: pizza sauce, mozzarella cheese, black olives, chopped red and green bell peppers, cooked and squeezed fresh spinach, and cooked and drained baby Bella mushroom. Makes two large pizza slices.

 --Frances Ohanenye maintains this unusual site. Click on the "Open Source Cooking" tab for enlightening information. Thanks for visiting. Have a fruitful day!

A Tale of Two Pizzas, Part II
Flour Crust Pizza Preparation (Coming Soon)


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