I’ve been doing this local farm ‘Mystery Bag’ thing, where you show up with a reusable bag and $10, and they give you a ton of great veggies. I can’t do it every week, because there’s just the two of us, and, even with canning, it can be hard to get through everything.
A couple of mystery bags have included cauliflower, which is great, because folk love my ciao! piccolo – a spicy relish my sister’s buds use like salsa – but also because then we can enjoy a tasty pizza.
Truth be told, the cauliflower is the pizza, well the crust, anyway.
And it’s pretty darned tasty, too.
•1/2 head cauliflower, chopped
•1 clove garlic
•1 large egg, lightly beaten
•1-1/4 cup shredded mozzarella
•2 tbsp grated Parmesan cheese
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•1/4 tsp Italian Seasoning
•2 tsp butter
•1/4 tsp crushed red pepper
Note: I do not call for salt in this recipe, because I think the cheese and the toppings and all provide more than enough. You do what you want.
Line a rimmed baking sheet or pizza stone with parchment paper, and preheat oven to 425º.
Chop the cauliflower and add to the bowl of a food processor with the clove of garlic. Pulse until you have fine cauliflower (and garlic) crumbles – about two cups total.
Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave, drain, and set aside to cool.
Melt the butter in the ‘wave and set aside.
Mix in the egg, one cup mozzarella, Parmesan cheese, and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan, brush lightly with the melted butter, and bake for 10 to 15 minutes, or until golden – mine took 15 minutes. Remove from oven and let rest for 20 minutes.
Top the pizza with the sauce, 1/4 cup mozzarella, pepperoni, and red pepper flakes – OR – whatever toppings you prefer. Some recipes I came across went with chunks of tomato, fresh basil leaves, baby Mozzarella, and a drizzle of olive oil and/or balsamic vinegar.
Return to the oven for another 10 minutes, until the cheese is melted.