Lately I have been pretty obsessed with kitchen herbalism and plants themselves. There is this bug inside that is pushing me to learn more about farming, herbs, and the true way of eating plants in a nourishing way. It has been helping me expand my horizons with flavors and dishes and it’s growing my appreciation for the bountiful gifts I am given by nature herself. I feel blessed to be able to create with the food that is grown so close to me and soon to be in my own yard.
The rain is still coming down and the fungi is fruitful here in Santa Cruz, California. So, what better way to celebrate these little fun-guys than to make a pizza out of them?! Personaly, during the winter and early spring I don’t like to do to much grains such as rice, quinoa, ect. They are pretty hard on my digestion and my energy levels which will be important here in the season of spring, but I am still craving my warm comfort foods for all this moody weather. What is a girl to do then eh?
Truly endless possibilities when gratitude and excitement are fulling my creativity. I had a friend over for dinner and decided to go totally against my old recipe and ways of doing things, follow my intuition on this one and just start creating. I would imagine the healing properties and smells from the herbs I wanted, the flavor in sauces and the colors that I wanted to see as I would indulge on a warm delicious bite. AAAnddd guess what happened. I created the best cauliflower pizza I have probably ever created. The flavor was there, the structure of the dough held, and the pleasure I felt in ever bite was un-beatable.
So here we go, here is the step by step and recipe for the cauliflower pizza crust. I hope you all enjoy this as much as I did. Don’t forget to show me your work on instagram if you make the pizza. I love to see your guys work! @primalharmony
Step by step
Turn oven to 400 F
Start by cutting the cauliflowers so the core and bottom is removed then place into your food processor
Pulse until it looks like rice, make sure you don’t pulse it down to far in this step
Then add the egg, and only 1/4 of the almond flour, and the rest of the ingredients except the olive oil
Blend until it throughly combined then transfer into a bowl
Add the rest of the almond flour and then the oil, it should be able to form into a ball in your hands
Transfer to a pizza baking dish and make sure to put olive oil down first so it doesn’t stick
Start by putting the dough into a mound and then start the pat down process (ill make sure to have the live instructions on my instagram Tv)
Make sure to pat into a circle that is at least 1/2 inch thick so it holds all of your sauce and toppings
Pat in the sides generously so everything looks solid. This whole process is my favorite part
Bake for at least 37-40 minutes until the dough starts to turn golden brown, then remove and let cool
Top with desired sauce and bake again for another 10-13 minutes then pull out and add desired toppings and cheese or cheese alternative. I used and almond herb cheese and it was divine. My toppings where mushrooms, red onions, and zucchini that I sautéed in my cast iron first. Then I added fish heirloom tomatoes and arugula after the pizza was baked
Bake for another 10-13 then broil on low for 5
Cool, serve, and enjoy
Sauce boss:
Start by cutting the tomatoes into 4ths and set aside
In the pot add herbs and olive oil
Medium head stir for 2 mins then add the garlic
Stir for another 2-3 mins then add the tomatoes
Keep on medium for 2-3 minutes then turn to medium low
Stir periodically so the tomatoes don’t stick
If you are running into a sticky situation either add more oil or add the splash of water
Keep cooking down until there is some liquid from the tomatoes and they can break easily
After about 20 mins, take half the batter and place into your high speed blender
Blend and then pour back into pot
Bring to boil and add 1-2 tsp of cinnamon and juice of one lemon
Then simmer for five and turn off
Spread on pizza, bake, and enjoy