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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    For general inquires, contact: EmilyBMalone@gmail.com.

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    15K - 1:38:14

    1/2 Marathon - 1:57:39

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    A Look Back.



Easy Cauliflower Crust Pizza.

Without further adieu, the cauliflower crust pizza I have been promising for way too long!  We have been making this recipe for a few months now.  It started when Casey was adapting to a more low-carb diet, and I was looking for meals to make this work for the whole family (so we weren’t all eating separate things).  The first time I made it, I didn’t tell the kids there was anything different, and Cullen declared, “Mom, you should open a pizza parlor because this is the best pizza in the world!”  If that’s not an endorsement, what is?

 Easy Cauliflower Crust Pizza by Daily Garnish

If you are looking for something that is EXACTLY LIKE PIZZA and tastes EXACTLY LIKE PIZZA, well then you probably need to just order a pizza.  While our family loves this, I don’t want to set you up for thinking that it will look and taste identically to it’s inspiration.  But it is a very close alternative, and in my opinion – better! – because with this recipe I can eat half the pan and not give it a second thought.  And for me, pizza is really all about the flavor – the tangy sauce, the gooey cheese, and all the fun toppings.  And this pizza can definitely deliver all of that. 

Easy Cauliflower Crust Pizza

by Emily Malone

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients (4-6 servings)

  • 2 bags Trader Joe’s riced cauliflower (I use fresh, not frozen kind)
  • 2 cups shredded mozzarella cheese
  • 2 eggs
  • pinch of garlic powder
  • 1 jar pizza sauce
  • pizza toppings
  • pinch of salt

Instructions

Let’s start with the ingredients.  I get everything for this recipe at Trader Joe’s.  I know some of you don’t have TJ’s, and we will get to that in a minute. 

Easy Cauliflower Crust Pizza by Daily Garnish

But for those of you who DO – I highly recommend the fresh Riced Cauliflower you’ll find in the produce section.  The frozen kind gives off more water and doesn’t work quite as well. 

Easy Cauliflower Crust Pizza by Daily Garnish

And while you can’t tell well from this photo (oops), this whole milk mozzarella is so good and melty when freshly shredded.  For my non-TJ shoppers, you can also rice cauliflower yourself.  You simply add it to a cuisinart and pulse until it’s chopped into tiny pieces.  I have done it both ways, and I prefer the TJ’s option for a few reasons. 

First off, ricing cauliflower makes a giant mess, and cauliflower isn’t cheap.  But more importantly, riced cauliflower tends to get very fine and small, which can make this crust feel softer and soggier.  I’ve found that the bigger pieces in the TJ’s bag make for the perfect texture.  Shall we get to the cooking part?

Preheat oven to 400. Sauté cauliflower 8-10 minutes so it softens and turns somewhat translucent. Add pinch of salt.

Easy Cauliflower Crust Pizza by Daily Garnish

Whisk two eggs together and shred the cheese. Once cauliflower is cooked, add the eggs, 1 cup of shredded cheese, a sprinkle of garlic powder, and stir to combine.

Easy Cauliflower Crust Pizza by Daily Garnish

Spread the mixture on a sheetpan covered in parchment paper.  It does resemble wet dog food at this point, but just trust me – it gets better. 

Easy Cauliflower Crust Pizza by Daily Garnish

Also, DO NOT SKIP the parchment paper.  I have already done that part for you, and I can tell you that if you don’t believe me, you’ll be scrubbing cauliflower bits off your sheet pan for the next three weeks. 

Spread evenly to fill the entire sheet pan from edge to edge, like a giant rectangle.

Easy Cauliflower Crust Pizza by Daily Garnish

Bake at 400 for 27 minutes, or until edges are browning. (I put my sheetpan on top of our pizza stone, but you don’t absolutely need it.)

Easy Cauliflower Crust Pizza by Daily Garnish

Once the crust is cooked, remove from oven and top with sauce, remaining cheese and any toppings. Our favorite is sliced mushrooms (which we were out of this week!).

Easy Cauliflower Crust Pizza by Daily Garnish

Broil on high for about 3-5 minutes until cheese bubbles. Remove and let sit for 1-2 minutes before slicing.

Easy Cauliflower Crust Pizza by Daily Garnish

Slice with a pizza cutter and use a spatula for lifting the pieces out of the pan.  Try not to drool directly on the pizza. 

Easy Cauliflower Crust Pizza by Daily Garnish

We usually all eat ours with a fork, mostly because we are all competitive eaters and can’t wait for it to cool down so we can pick it up. 

Easy Cauliflower Crust Pizza by Daily Garnish

This crust isn’t going to be as crispy and solid as a traditional flour crust, but you can definitely still pick it up if that’s your preference!

Easy Cauliflower Crust Pizza by Daily Garnish

We are the type of family that strives for moderation on all fronts, so we aren’t going to worry about pizza here and there.  But since we LOVE pizza and like to eat it every week, this version feels like a good choice.  Plus, it’s a lot of extra vegetables that the kids would refuse to eat otherwise!

Easy Cauliflower Crust Pizza by Daily Garnish

Happy Pizza Friday, my friends!

Easy Cauliflower Crust Pizza by Daily Garnish

Have a great weekend!

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Blue Apron Cooking For Kids!

This post is sponsored by Blue Apron.  Thanks for your continued support of Daily Garnish, and our family. 

Last week was another Blue Apron week in our house, which is always a fun way to mix up mealtimes.  I mean who doesn’t get excited when dinner looks like this?

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So delicious!  We had three yummy meals to look forward to, and it was hard to pick which one to make first. 

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It was a busy week on the business front, and Casey and I had really conflicting calendars between work, kombucha deliveries, and workout schedules.  So I decided to do something different than our usual Blue Apron date nights, and this time I shared them with the kids instead!  I knew the minute I saw the ingredient spotlight that the kids would be sold. 

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Anyone else have kids that are totally addicted to olives?  We have to put ours on the top shelf of the fridge or else they pull the jars out to snack on.

I’ve written about Blue Apron plenty here before, and it’s something we use about once a month to bring variety to our weekly meals.  (And make sure you don’t miss the exclusive offer for three free meals at the end of the post!) Here are a few key points for those who haven’t tried it yet:

  • Blue Apron delivers all the farm-fresh ingredients you need, right to your doorstep, in exactly the right proportions. No trips to the grocery store and no waste from unused ingredients.
  • Blue Apron is working to develop a sustainable food system and use high quality ingredients. Check out their mission page here. 
  • They offer two types of plans, the 2-Person Plan and Family Plan (we use the 2-person plan, as it’s the only vegetarian option!)
  • Blue Apron now offers a recycling program! You can learn more about it here
  • There’s no commitment – you can skip or cancel the service at any time!

The first meal I made for the week needed to be made QUICKLY – we had just come home from swimming lessons and the kids were starving and I was on solo bedtime duty.  And so naturally, I gravitated right to the grilled cheese. 

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My kids love grilled cheese so this was an easy sell.  And once they found out there was homemade jam involved, it was a no-brainer.  And of course they were both glued to my side every step of the way. 

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The result was DELICIOUS – homemade plum jam and creamy warm goat cheese.  What’s not to like!?  And the cucumber salad was fresh and bright.  Perfect accompaniment. 

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My plan was to eat one sandwich myself, and let the kids split the other one, but I only ended up getting half of mine while they both fought over the last piece.  Safe to say it was a hit. 

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And much to my surprise, they both actually ate every bit of the cucumber and endive salad.  They aren’t big on greens salads, but this was a great way to get them to try something different. 

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A few days later it was time for a pasta night!  Pasta is one of those things that can be so simple and easy, and pretty much everyone loves it.

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Once I unpacked the ingredients I spent most of the cooking time swiping Graham’s hands away from the giant olives.  I actually had to get out a different jar of smaller olives to appease him until dinner was ready.  Addicted, I tell you!

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I so rarely cook with fresh pasta, but whenever I do I can really taste the difference.  I should pick up some of the locally made stuff at our weekend farmer’s markets more often!

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This came together really quickly, and I served myself a nice hearty bowl of pappardelle with homemade tomato sauce and lots of crumbly delicious cheese.

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I portioned smaller bowls for both kids, and then I cut the pasta into kid-friendly bites just before serving.  They were both really excited to use “grown-up” bowls.  It’s the little things!

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Baby bear and mama bear. 

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No one else was willing to take a break from eating to smile.  Classic mom photo!

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And last but not least, we made every kid’s favorite thing – pizza! 

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Cullen is actually allergic to peppers, so we left those off and I snacked on them on the side.  But we did yummy tomato sauce and fresh garlic and corn, and it was just as good!

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I actually made this one afternoon on a busy day when the kids were napping.  I cut the pizza in half and ate my portion for lunch while I finished up work. 

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The crust was thick and chewy and it was way more exciting than my usual lame lunches.  Such a treat!

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The kids had their pizza for dinner that night, and there wasn’t a single piece left uneaten.  Is there anything better than pizza on the back deck in the summer?

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If you are new to Blue Apron and want to try it yourself, the first 20 readers will get three free meals off their first boxClick here to order!

This was the perfect week to share my Blue Apron meals with the kids, as all of them were super kid-friendly and easy to make.  I won’t be sharing my fancy ramen bowls any time soon, but I think this is a great use of the meals if you look for the more kid-friendly recipes in the weekly emails. 

This post is sponsored by Blue Apron.  Thanks for your continued support of Daily Garnish. 

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