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Saturday, March 30, 2013

The Ides of March

Known for the day in which Julius Caesar was assassinated, or as I call it the doldrums of winter.  This is the place in which you can taste spring, but it is just still winter.  This March was particularly difficult.  It has been a rough month in which many people I am close to lost those closest to them.  I think we get lost sometimes in life and forget to love on those we love because they surround us everyday.  When loss becomes real, it’s definite.  The loss of a loved one, the loss of a kid you knew so well, even the loss of motivation or a sense of purpose is like something empty dwelling inside.  But with any loss, I believe becomes the celebration of life and a renewed enthusiasm for what was once mundane.  So as we turn to April, let us be reminded that Spring is a chance for us to remember our past and jump into a new season of our lives.  Much like Christ gave his life for us, he has allowed us to not live in the past but focus on a beautiful future free of sin and pain.    

This entry has nothing to do with the recipe that follows, but it just came out and in my experience when you start you can’t stop or you lose a piece of yourself.  I made Cauliflower Pizza this week among other things posted below.  It was interesting to say the least.  It was neither good nor bad, but going forward I would suggest strictly for cheesy bread instead of for pizza.  Enjoy! 

Cauliflower Pizza
Yield: Makes one 9-12in pizza – 6 slices

2 cups shredded cauliflower

1 egg

1 cup finely shredded reduced-fat mozzarella cheese

1 tsp dried oregano

1/2 tsp garlic powder

1/4 tsp salt


1/2 cup pizza sauce or marinara sauce

1/2 cup finely shredded mozzarella cheese
topping of choice

Preheat the oven to 450 degrees. “Rice” or “shred” the cauliflower in a blender until it resembles small crumbled rice/pieces, but not pureed. Using a few pieces of paper towel, ring the excess water out of the cauliflower. Place the cauliflower crumbles in a mixing bowl and combine with egg, mozzarella, oregano, garlic powder, and salt. Mix with a spatula until well combined. Generously coat a baking sheet with nonstick cooking spray (this crust is known to stick). Place the dough on the baking sheet and press into a 9 to 12-inch round crust. Lightly spray the crust with nonstick spray and bake for 20 minutes or until golden. Remove the crust from the oven and turn the heat to broil. Spread the sauce on top of the baked crust, leaving a half inch border around the edge. Sprinkle mozzarella on top of the sauce. Add any extra toppings at this time. Place the pizza back in the oven and broil for 3 to 4 minutes, or until the cheese is melted and bubbly. Remove pizza from the oven. 

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