It goes without saying I think, that most of the cooking escapades I embark on don't get a spotlight on the blog. Typical day to day meals like fish sticks, macaroni and cheese, omelets- hardly noteworthy stuff. I like to utilize my blog as a place for the things that have mesmerized me for being different, better or maybe easier to cook then I'd ever imagined. That's how this whole thing started anyways. I often tend to stick to the easy to find ingredients that one may easily find in the grocery aisle any time of year as well- mushrooms, peppers, chicken cutlets, you won't find any lack of that here.
This is one of those that got cooked up on a rainy day (weeknight) with an hour to dinner time and not much daylight left (hence the poor photography). I'm very hard on myself and so it almost got classified along with those other less noteworthy dishes that never make it here. But then I remembered how similar it tasted to real pizza dough, how easy it was to assemble and how amazing the finished product was, and it just couldn't be avoided.
1 Medium Head of Cauliflower
Salt and pepper to taste
1/4 Cup Grated Parmesan Cheese
1 Teaspoon Olive oil
1 Cup Sliced White Mushrooms
2 Large Yellow Peppers, Sliced
1 Small Red Onion, Sliced
1 Tablespoon Chopped Fresh Parsley
1/2 Cup Shredded Mozzarella and Cheddar Blend
1/2 Cup Jarred Pizza Sauce
1. Chop and remove florets from the head of cauliflower. Place florets in food processor and pulse until it resembles a rice consistency.
2. Preheat oven to 400 degrees and grease a square/rectangle baking sheet or lay down parchment paper to prepare it. Allow the cauliflower to sit for about 10 minutes and then lay out on a flat dish or tray and press down on the mixture with a thick paper towel to suck up some of the moisture. Do this until it seems alot less moist.
3. Move the cauliflower to a mixing bowl and add the egg, salt and pepper and parmesan cheese to it. Mix well to combine. Then spoon the mixture out onto the prepared baking sheet and press it down into a square or circle shape to preference. Bake for 15- 20 minutes depending on thickness of your crust or until it's crispy and browned on the outside.
4. Heat 1 teaspoon olive oil in a skillet and add the white mushrooms, yellow pepper and red onion. Cook for about 5 minutes or until tender. Also, chop 1 tablespoon fresh parsley into very tiny bits.
5. Spread pizza sauce, or your own homemade tomato sauce if you prefer, over the baked crust. Top the pizza sauce with the sauteed mushroom-pepper mixture and then sprinkle with the 1/2 cup mozzarella cheese blend. Bake for another 7 minutes on the same temperature as the crust was baked or until the cheese has gone meltey. Finish it with a sprinkle of fresh parsley or any other fresh chopped herbs you may prefer.
6. Slice and serve.
Thanks so much for stopping by!
You can also follow me with: