PIZZA! – Guten Free and Cauliflower Low Carb versions

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Pizza with Cauliflower and Pea Salad

In my last post I had a recipe for Buckwheat flour gluten-free bread and pizza crusts. I finally got around to using one of those pizza crusts.

First of all: Preheat the oven or toaster oven to 450 degrees.

Here is the crust with olive oil spread lightly over it.
The olive oil keeps the filling mixture from making the crust soggy. This works with both gluten free crusts and regular flour crusts.

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Partially baked crust ready to be filled.

I cooked up a 1.25lb package of Italian Sausage until the sausage was golden and cooked all the way through. While the sausage was cooking, I defrosted about a cup and a half of chopped green and red peppers.

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I then stirred  two small cans of tomato sauce into the cooked sausage.

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I placed 1/2 of the sausage mixture into the crust and topped it with the sweet green and red peppers. Mushrooms, olives, etc. would also be good as would a vegetarian version.

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Meanwhile, my husband was hand grating 1/2lb of mozzarella and about 1/4 cup of Pecorino Romano cheese.

The cheese was evenly spread out over the pizza filling.

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It took about 15 minutes in the toaster oven, at 450 degrees, to heat melt the cheese until it was bubbly and golden on top.

We let the pizza cool just long enough to be able to cut it into 6 pieces.  Next time I’ll cut it into 4 pieces since we ended up eating half of the pizza.  The crust was light and chewy with the sweet nutty flavor of the buckwheat flour.  1/4 of the pizza  made for a very filling meal.

IMG_3493LOW CARB VERSION

We had 1/2 of the pizza filling left over, and some wonderful cauliflower so we decided to try making a pizza with a cauliflower crust.  This may be our favorite new way to make pizza, at least while I can get organic cauliflower at our Good Foods Co-op.

Chop about two cups of cauliflower into small pieces.

Place the pieces into a greased pie plate or 10″ skillet.

Coat the pieces with olive oil.

Roast, at 450 degrees,  the cauliflower until it develops brown spots and is completely tender.

At this point, follow the directions for gluten free pizza.

This pizza has to be eaten with a fork but it is worth it.  We couldn’t believe how delicious it was.

We got four servings out of this pizza. So, in total we had 8 servings out of the 1.25 lb package of sausage and the 1lb of cheese.  We’ll be doing this recipe over and over.

Find the recipe for the Cauliflower and Pea Salad at: ksrquilter.wordpress.com/2015/02/17/cauliflower-and-green-pea-salad-with-bacon-and-pecorino-romano-cheese/

COOKING with JOY,

Karen

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