RECIPES
Dig in and Devour Cauliflower
WIN
A crispy crust and mild flavor add pizazz to pizza BY AMY HIGGINS
A COPY
| RECIPES@COLOR ADOCOUNTRYLIFE.ORG
Delicious pizza to help you catch the cauliflower cravings.
Enter our contest to win a copy of Cali’flour Kitchen: 125 Cauliflower-Based Recipes for the Carbs You Crave. Visit Contests at coloradocountrylife.coop for details on how to enter.
H
ave you noticed? Cauliflower crust crept its way into mainstream pizza recipes. While traditional dough hasn’t lost its pizza power, many people are looking for ways to cook gluten- or grain-free recipes. But even those who are unconcerned about dietary restrictions need only flip through Amy Lacey’s cookbook Cali’flour Kitchen: 125 Cauliflower-Based Recipes for the Carbs You Crave to catch cauliflower cravings. Use the recipes on page 13 to create cauliflower meal and the delicious Cali’flour Pizza Crust. Then top it off using one of the recipes below or to the right. Before you know it, you’ll be perusing this cookbook for breakfast, soup and dessert ideas that will put a tingle in your taste buds.
Pepperoni Pizza For Marinara Sauce:
For Pizza:
2 tablespoons extra-virgin olive oil
1 Cali’flour Pizza Crust
1 yellow onion, minced
1/4 cup marinara sauce
2 cloves garlic, minced
1 ounce pepperoni slices
1/4 teaspoon dried oregano
1/4 cup grated mozzarella cheese
1/4 teaspoon red pepper flakes
1 tablespoon torn fresh basil or parsley leaves
1 (28-ounce) can crushed tomatoes
Sprinkle of red pepper flakes (optional)
3/4 teaspoon sea salt, or to taste 1/2 teaspoon freshly ground black pepper 1 tablespoon chopped fresh basil
For Marinara Sauce:
It’s Magic “You’ll be amazed at the magic pepperoni, red sauce and cheese make atop a Cali’flour crust. My boys would happily eat this pizza all day long, and it’s a favorite of 6-year-old Gavin who, after a diagnosis of brain cancer, was put on a ketogenic diet limited to 10 net carbs a day. A serving contains few enough carbs that Gavin gets to enjoy pizza like any other little boy. Make sure the quality of your pepperoni matches that of your crust by choosing a brand that’s allnatural, nitrate-free and gluten-free.” — Amy Lacey
12
COLOR ADO COUNTRY LIFE APRIL 2020
Heat the oil in a medium saucepan over medium heat. Add the onion and cook until softened and starting to brown, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the oregano and red pepper flakes and cook for 30 seconds. Add the tomatoes, salt and pepper, and bring to a simmer. Reduce the heat and cook uncovered until slightly thickened, about 30 minutes. Add the basil and remove from heat. Use as directed in your recipe, or cool and store in a covered container in the refrigerator for up to five days or in the freezer for up to two months.
For Pizza:
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or get out your pizza pan and put your crust on it.
If you’re looking for a great pizza loaded with meat, try the
Meatlovers Pizza
Get the recipe at coloradocountrylife.coop.
Spread the sauce over the crust and arrange the pepperoni on top. Add the cheese, covering part of the pepperoni to keep it from curling as it bakes. Place in the oven and bake for 8 to 10 minutes, until the cheese is melted. Remove from the oven to a cutting board and add the basil and red pepper flakes, if using. Then slice and serve.
