We’ve always been obsessed with food. As a young married couple in college, it was about trying to figure out how to cook gourmet meals for dollars a day. During the post college job phase, it was about trying to figure out how not to eat the ramen we had avoided for years for pennies a day… Well, no one starts at the top, right? Once the gentleman started making the big bucks, I was between jobs and with my new unfamiliar free time, went through a frontierwoman phase. I baked our bread and made our laundry detergent and clothes and tried my hand at being self sufficient. I was raised in the city by a talented cook who probably thought the laundry detergent idea was crazy. She supported me, but I wasn’t exactly raised that way. Since then, we’ve been living in Europe trying to soak up all of the culinary specialties while simultaneously transforming ourselves step by step into health foodies. I watched Food, Inc. I had to. A couple weeks ago, we discovered cauliflower pizza dough. If I can make something healthier, I’ll go for it. We found a recipe, modified it to our tastes, and it was AWESOME! It just wasn’t vegan.
So again today, we tried our hand at Cauliflower Pizza Crust. This recipe was a lot different, but fit our dietary needs perfectly! I’ll make a couple changes next time, but feel free to try it out! It’s salt free, oil free, and vegan. Maybe I would add a little less baking powder. Either way, it’s a great way to add some health to an otherwise unhealthy meal. Ours was super healthy as it was cheese free. It didn’t taste exactly like pizza without it, but it worked for us and was guiltfree. You might lose weight if you eat this pizza everyday. What other kind of pizza can say that?
Lady and Gentleman
- Fruit and Spinach Smoothie
- Salad Greens with Fruit and Seeds
- Pinto Beans
- Carrots and Yellow Peppers
- Cauliflower Pizza Crust (recipe here) topped with Pizza Sauce (recipe below) and Fresh Veggies and Mushrooms
- 5 Tomatoes diced
- 1/2 an Onion
- Handful of Fresh Basil
- 4 Cloves Garlic minced (More if you like)
- 1 Tbsp Oregano
- 2 Tsp Parsley
- 1 Tsp Pepper
- 1/8 Tsp Cayenne Pepper
- Other Italian Seasonings as desired
Put 3 tomatoes, basil, oregano, parsley, peppers, other seasonings, and 2 cloves of garlic in a blender and puree as much as possible. Line a skillet with a thin layer of water and heat on medium. Sauté onions for a minute then add remaining garlic. After onions start to brown, add 1/2 of the blended mixture. Cook stirring frequently until the sauce is simmering and the water starts to cook down. Add the rest of the diced tomatoes and blended mixture stirring frequently until the sauce is reduced and thick with most of the liquid cooked off. Done!
This will give you a chunky sauce. If you would rather have it really smooth, you can blend all of the tomatoes. Do not blend the onions. Blended onions are intense. The onions will keep it a little chunky, but you need them for flavor.