What’s your favorite food? My favorite has always been pizza. As a child growing up I loved cheese pizza and still do. However, now I typically smother it with veggies, but hold the onions.
I don’t eat pizza that often anymore to avoid all the carbs, but if I could I’d have it weekly.
What’s your least favorite veggie? I have to say one of mine is Cauliflower, mainly because it’s so bland. It seems that the only way to to get much flavor from it is to doctor it up which then cancels out the health benefits of cauliflower.
This non-starchy vegetable is a cruciferous vegetable like cabbage and broccoli. High intake of cruciferous vegetables is associated with a lower risk of some cancers. They contain vitamins, minerals, and phytonutrients, or plant nutrients, that may help neutralize damaging toxins. Next to broccoli, cauliflower contains the second highest level of glucosinolates which activates the body’s detoxification system, and may play a role in preventing various types of cancers. In addition, cauliflower is low in calories, high in Potassium, and Vitamin C.
One of the turnoffs for me is the knarly smell it gives off when cooked. This is a sulfur smell, and can be reduced if cooked quickly by microwaving or steaming. Quick cooking in this way vs. boiling will also help retain crispness, color, and reduces the loss of nutrients.
The other morning while eating my breakfast I had the Food Network on Valerie Bertinelli’s cooking show, Valerie’s Home Cooking. I watched as she made a Cauliflower Pizza Crust. I’d heard of others doing this, but never really thought much of it since I’m not a fan of the vegetable. However, after watching Valerie prepare Cauliflower Pizza Crust I thought I owed it to myself to give it a try. It looked so easy I figured there must have been a step missing.
Yesterday I pulled out my Cuisinart Food Processor and pureed the cauliflower until it looked like couscous, following Valerie’s directions. Much to my surprise this Gluten-Free Cauliflower Crust Pizza was incredibly tasty and satisfying. Of course, there is Parmesan in the crust and cheese on top, but it’s Gluten-Free, and certainly better for you than eating a pizza pie of bread with cheese.
We all agreed this was worthy of making again. Next time I’ll load roasted veggies on top. I opted not to this time in the event we didn’t like it. That cauliflower taste I’m not a fan of, was totally disguised. Quite frankly, I would have never guessed the crust wasn’t bread – it acted like it, and even had a nutty flavor.
Homemade Pizza has never been easier or tasted so good. I hope you’ll give this Gluten-Free Pizza with a Cauliflower Crust a try……………………………….
Pizza never tasted so good!
Enjoy!!!
Notes:
Valerie Bertinelli - Valerie's Home Cooking