Pizza With Cauliflower Crust

Idea from Eat, Drink, Smile

Fun Pics from RecipeGirl

Ingredients:
3 Cups cooked cauliflower (Riced in your food processor or blender)
3 Eggs, whipped
3 tsp Dried Oregano
1 tsp Basil
3 tsp Crushed Garlic
2 cups Shredded Cheese
1-24 oz Jar of spaghetti sauce
Any toppings you like,
however your toppings need to be pre-cooked, pizza only goes into oven to melt cheese.

Directions:
Pre-heat Oven to 450 degrees.
Spray your pizza pan or cookie sheet with non-stick cooking spray.  Cut parchment Paper to fit your pan then place on after you spray.

Take your head of cauliflower and cut off the stems and leaves, then cut into sections and place in your food processor or blender to be riced. The cauliflower should look like grain when you are done pulsing it.  (If you do not have a food processor or blender then use your cheese grater to rice your cauliflower.)

Take the riced cauliflower and place it in a microwavable safe bowl and cook in your microwave for six minutes. (Time may vary, depending on power of your microwave)

In a large bowl mix together: the cooked cauliflower, eggs, oregano, basil and garlic.  When mixed well, spoon mixture onto your pizza pan or cookie sheet.

Use your hands to press the mixture about a quarter to half inch thick in the shape of a circle. If you make your crust too thin the pizza crust will not hold together and will fall apart.

Place pan in the oven for 15 minutes or until crust is lightly browned.

Remove crust from oven and cover with sauce, cheese and your choice of other already cooked toppings.

Place the pizza back into the oven and cook until the cheese is melted.

Quick Pizza Melts

I got this recipe from Southern Fried Mama. Sorry for the pictures on this post, I guess I was too busy making this recipe that I didn't pay attention to the fact that the pictures were a little blurry.

Quick Pizza Melts

2 (8 ounce) cans refrigerated crescent dinner rolls
1/4 cup pizza sauce
1 (3 1/2 ounce) package pepperoni, sliced
2 cups mozzarella cheese, shredded
1 egg, beaten
2 tablespoons parmesan cheese, grated
1 teaspoon dried oregano leaves
1 cup pizza sauce, if desired (optional)


1. Heat oven to 375°F Grease cookie sheet. On cookie sheet, unroll 1 can of dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12x9-inch rectangle, firmly pressing perforations to seal.

2. Spread 1/4 cup pizza sauce over dough to within 1/4 inch of edges. Top with pepperoni and mozzarella cheese.

3. On 14-inch length of parchment paper, unroll remaining can of dough. Press to make 12x9-inch rectangle, firmly pressing perforations to seal. While holding paper with dough, turn dough upside down to cover cheese. Remove paper.

Brush with beaten egg. Sprinkle with Parmesan cheese and oregano. (I recommend that you don't spill the oregano on top like I did). I tried to brush some off but it just stuck to the dough, so I waited until it was done & then I was able to brush it off then.)
4. Bake 12 to 15 minutes or until golden brown. Let stand on cooling rack 5 to 10 minutes. Move to cutting board. Using pizza cutter, cut into 16 squares. Cut each square in half diagonally. Serve with 1 cup pizza sauce.

We liked this, but I think next time I'll try using pizza dough instead of crescent rolls. I think I would like the taste a little more.

Pepperoni Pizza Twist

This is another Pampered Chef recipe. Can you tell I like them? I actually love their products even more than their recipes. The stones are so awesome, I bake on them almost everyday (as you can see by how dark they are in the pictures).

Pepperoni Pizza Twist

1 package (3.5 ounces) pepperoni slices, diced

1 can (3.25 ounces) pitted ripe olives, drained and chopped

2 tablespoons snipped fresh parsley

1/2 cup (2 ounces) shredded mozzarella cheese

2 tablespoons all-purpose flour

1 garlic clove, pressed

2 packages (11 ounces each) refrigerated French bread dough

1 egg

1 teaspoon Italian Seasoning Mix

2 tablespoons (1/2 ounce) grated fresh Parmesan cheese

1 can (15 ounces) pizza sauce, warmed (optional)

1. Preheat oven to 375ºF. Dice pepperoni. Chop olives using. Snip parsley using kitchen shears (I used dried parsley).

In a bowl, combine pepperoni, olives, parsley, mozzarella cheese, flour and garlic (I used granulated garlic because I didn't have any garlic cloves); mix well.

2. Place bread dough, seam sides up, on smooth side of a cutting board. Using a knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough. Using a baker's roller, roll dough crosswise to a 4-inch width, creating a well down center of each loaf. I use my pizza dough recipe.

3. Spoon half of the pepperoni mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an "X" pattern on a rectangle stone. Crisscross ends of dough to form a large figure "8," keeping ends of dough 1 inch from edge of stone and leaving two 1 1/2-inch openings in center of twist. I would recommend adding some tomato sauce w/ seasoning inside--it was good, but pretty dry & I think the sauce would make it better. I also forgot to add the black olives--had them chopped, just forgot to put them in.

4. Separate egg over small bowl. (Discard yolk or set aside for another use.) Beat egg white and seasoning mix; lightly brush over dough. Using serrated bread knife, cut a 3-inch slit in each of the top sections of the twist to reveal filling. Instead of the seasoning mix, I just put Italian Seasoning in mine.

5. Grate Parmesan cheese over loaf. Bake 30-32 minutes or until deep golden brown. Remove to cooling rack; cool 10 minutes. Cut into 16 slices. Serve with warm pizza sauce, if desired.

For the greatest Pampered Chef consultant contact Kelly!

My Homemade Pizza/French Bread

This is one of our families favorites & we make it about once a week.

Homemade Pizza Dough/French Bread

(This makes 2 large pizza's or 2 loaves of bread)

2-1/2 c. very warm water

2 Tbsp. yeast

2 Tbsp. sugar
6-1/2 c. white flour

5 Tbsp butter/margarine

1/2 tsp. salt

Pizza Sauce

1 tall can or 2 sm. cans of tomato sauce

1 Tbsp. Italian Seasoning

1 Tbsp. Garlic Powder

(if you like your sauce thick then add a can of tomato paste as well)

Mix water, yeast & sugar (in that order) together in a bowl. Place aside & let it "proof" for about 5-10 min. The picture above is what the yeast mixture looks like when it has proofed. (I usually place it in front of the vent on my stove so the heat from the oven preheating will help "proof" the yeast mixture.) Mix the flour, salt & butter together. Then when the yeast mixture is done proofing add it to the flour mixture & mix well. If the dough is a little dry you can add about 2 Tbsp. of Olive Oil. Sometimes the amount of flour will depend on the weather. If it's wet (humid) then you'll need a little more flour (but be sure to not add too much). I will usually add about 1/2 cup at a time until it looks/feels right. If it's dry outside then use a little less. Put on a floured surface to rise & cover with a dry towel. If the dough still feels a little sticky then put a little flour on the dough & knead it into it by hand until it's not sticky anymore. Let rise for about 10 min.

While the dough is rising, mix the sauce.

When the dough is done rising, break it into 2 pieces & roll one out on your pizza stone/pan. You can bake this on a cookie sheet if you don't have a pizza stone/pan. Spread sauce on top, add cheese and any other toppings. Bake at 400 degrees for 20 min. You can freeze the remaining dough to use later if you'd like or bake an extra pizza to enjoy now or for leftovers.

French Bread

Use dough recipe above. When dough is done rising seperate into two & place in greased loaf pans. Bake at 350 for 30 min. Remove from pans & place on cooling racks.

Pizza Casserole

This is one of my husbands favorite Dishes and I'm making it for dinner tonight. Most of the time I make it with Pepperoni. I've tried it once with Italian Sausage when I didn't have pepperoni and it was pretty good. Not as good but both would be nice to try. Darin likes Salami so tonight I decided to add it with the pepperoni. I used 20 slices pepperoni and 8 slices Salami since they are bigger. I personally didnt care for it with the Salami and probably wouldn't use it again.

PIZZA CASSEROLE

1 pkg Rotini Pasta
1 to 2 - 26.5 oz can - of Spaghetti sauce
1 14.5 oz can - Diced Tomatoes
1 - 8 oz pkg - of favorite shredded cheese
½ pkg of Hormel Pepperoni Mini’s
OR 20-30 slices Pepperoni from 8oz pkg
(only use this if you want less fat in the dish)
1 lb - Italian Sausage

Add Spaghetti Sauce (I use 2 cans because we like it saucy) and diced tomatoes to a skillet and heat up on medium - when sauce starts to bubble turn down to low. If you want to use Sausage, cook it first then add the sauce and tomatoes to it and keep on warm.

Cook Rotini Pasta and Drain.

While pasta is cooking, if you are degreasing pepperoni, do that now (see directions below). This won't take all the fat out but it will at least cut down on the fat content. It also gives it more of a crispy taste (which I like). Spray a casserole dish with cooking spray. Pour the cooked pasta into skillet with the sauce and stir. Leave on warm until pepperoni is done.

If using the minis add them here or when Pepperoni slices are cool enough to touch, tear them into 4 pieces and sprinkle them around in the sauce and then stir them in. Pour mixture into a 9x13 casserole dish and spread evenly. If you like you can add a few more pepperoni pieces or minis on top of dish.

Then pour the package of grated cheese over the top and spread evenly over the dish. Bake @ 350' for 15 minutes, until cheese is melted.

To Degrease Pepperoni:

2 ways to do this: Microwave or Oven

1 - Microwave Oven

Lay at least 2 Paper towels on a paper plate and then arrange 10 slices over the paper towels. Lay another paper towel or 2 over the pepperoni and cook for only 30 seconds. Repeat until all slices are cooked. Don't cook longer than 30 seconds or the pepperoni will get too hard. Let cool to touch then tear into 4 pieces. Tearing is easier than cutting after they are cooked.

2 - Preheat Oven to 300' put cooling rake on a cookie sheet and place 20 slices on top cooling rake. Make sure oven is preheated and it should only take 8 minutes to cook the pepperoni. Don’t over cook they will get to hard. Let cool to touch then tear slices into 4 triangular pieces.