Some times you just want to make pizza.
Here is a quick and hearty recipe that is jam-packed with nutrition. We add small amounts of cheese to pizzas for the kids, but you can get the full health benefit by completely skipping the dairy. This pizza doesn’t depend on globs of cheese to shine because there is just so much flavor.
Make sure to utilize short cuts because, well, you need short cuts in #pandemiclife #withkidsunder5. One of them is to get a pre-made pizza dough (raw) from your favorite pizza place. We got ours from Whole Foods which sources from a NYC pizza joint. Another short-cut is using garlic powder to season; feel free to use real garlic instead if you have the time! Also most of our recipes are approximations for the same reasons above.
Pizza with Creamy Cauliflower Sauce, Shiitake Mushrooms, Caramelized Onions and Spinach
1 Pre-made Pizza Dough
3/4 of a head of cauliflower torn into small florets
1-3 table spoons of coconut milk
1 cup of fresh shiitake mushroom slices
2 small onions, cut into thin slices
Handful of fresh spinach
A few slices of fresh mozzarella torn into bits
Garlic powder or fresh garlic
Salt/Pepper
Olive Oil
Fresh basil torn to bits to finish
Balsamic glaze to finish
Preheat your oven to 400deg F. Prepare your pizza doughs by first resting them while you prep to bring them to room temp. Cut up your vegetable and make sure everything is in thin strips.
Make the topping: Sauté shiitakes and onion in about 2 tablespoons of olive oil on medium heat. It’s okay to go a little heavy on it, you need the oil to get a good caramelization of the onions. Use medium heat to avoid burning the onions instead of caramelization. When it looks sort of jammy it’s ready (approx 10-15 mins).
Make the “sauce”: Roast your small cauliflower florets on a medium pan with 2-3 teaspoons of oil. After about 2-3 minutes use a tablespoon or two of water to speed the cooking with some steam. Toss often until the cauliflower are tender and fully browned. Add salt/pepper and garlic granules to taste. Blend the whole thing in a Vitamix or blender on a high power setting. Add a bit of coconut milk or water to bring the consistency to a smooth, creamy, thick sauce. If it’s too runny it will soak your pizza.
Make the crust: once well rested and pliable, roll the dough out to about 1/2 inch thick. I cut mine into two parts before rolling and make thinner smaller pizzas. But it’s up to you how you want your crust! I par-bake mine on a foil with a thin layer of olive oil for about 10 mins in the 400 deg oven to ensure a nice fully cooked crust. Remove after par baking is complete.
Make the pizza! Assemble you pizza. Add about a 1/4 inch later of cauliflower “sauce” to the base layer. Add mozz if using. Then add your cooked and seasoned onions/mushroom. Then add a handful of spinach. Bake for 10-15 mins, or until crust appears golden brown.
Garnish: Drizzle with a really good quality balsamic glaze and toss on a few leaves of basil right out of the oven. Maybe a tiny bit of extra oil, especially over the crust so it seeps in while hot.
Enjoy!
Can I Make This Healthier? Yes. Reduce or eliminate the oil on everything except the onions/mushrooms. Use water to help with cooking the cauliflower. Skip the cheese. Skip the coconut milk and sub soy or almond milk.
Did you make this? Let us know what you think.