Cauliflower is rich in antioxidants and nutrients—and low on carbs—making it the perfect substitute for traditional dough on pizza night. Try this crust recipe the next time you want to bake some pies at home, and reap the benefits of this powerhouse food. In order to view the video, please allow Manage Cookies
It utilizes the cruciferous veg, as well as chickpeas, butternut squash, and Parmesan cheese. Recipe courtesy of John Mooney, of Bidwell Restaurant, Washington, D.C.
10 Healthy Ways to Cook Cauliflower
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Makes 6 servings
Prep time 60 min. min.
Cook time 33 min. min.
Ingredients
2 large heads cauliflower, leaves and stems removed, roughly chopped 1 large butternut squash, peeled, seeds removed, cubed 4 cups chickpea flour 1⁄2 cup grated Parmesan 1 bunch basil, chopped 1⁄2 bunch parsley, stems removed, chopped 1 egg 2 tbsp salt 1 tbsp dried red pepper flakes
How to make it
Heat oven to 350°F. In a food processor, working in batches, blitz cauliflower and squash until grated. Transfer to a baking sheet and bake until vegetables reduce, 15 to 20 minutes; cool to room temperature. Transfer vegetables to the bowl of a stand mixer and add remaining ingredients; mix on medium using a dough hook until fully incorporated, 3 minutes. Form dough into a ball, return to bowl, cover with plastic wrap, and rest 1 hour. Cut dough into 6 pieces and roll each into a 12-inch disk. Working in batches, transfer dough to a baking sheet and par-bake in a 350°F oven until edges turn golden, 3 minutes. When making pizzas, turn rounds over and top as desired, but don’t overload dough. (Refrigerate unused rounds in ziplock bags.) Bake until toppings are hot and cheese is melted, 8 to 10 minutes.
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Cauliflower is rich in antioxidants and nutrients—and low on carbs—making it the perfect substitute for traditional dough on pizza night. Try this crust recipe the next time you want to bake some pies at home, and reap the benefits of this powerhouse food.
In order to view the video, please allow Manage Cookies
It utilizes the cruciferous veg, as well as chickpeas, butternut squash, and Parmesan cheese.
Recipe courtesy of John Mooney, of Bidwell Restaurant, Washington, D.C.
10 Healthy Ways to Cook Cauliflower
Read article
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
10 Healthy Ways to Cook Cauliflower
Read article
10 Healthy Ways to Cook Cauliflower
Makes 6 servings
Prep time 60 min. min.
Cook time 33 min. min.
Ingredients
2 large heads cauliflower, leaves and stems removed, roughly chopped 1 large butternut squash, peeled, seeds removed, cubed 4 cups chickpea flour 1⁄2 cup grated Parmesan 1 bunch basil, chopped 1⁄2 bunch parsley, stems removed, chopped 1 egg 2 tbsp salt 1 tbsp dried red pepper flakes
How to make it
Heat oven to 350°F. In a food processor, working in batches, blitz cauliflower and squash until grated. Transfer to a baking sheet and bake until vegetables reduce, 15 to 20 minutes; cool to room temperature. Transfer vegetables to the bowl of a stand mixer and add remaining ingredients; mix on medium using a dough hook until fully incorporated, 3 minutes. Form dough into a ball, return to bowl, cover with plastic wrap, and rest 1 hour. Cut dough into 6 pieces and roll each into a 12-inch disk. Working in batches, transfer dough to a baking sheet and par-bake in a 350°F oven until edges turn golden, 3 minutes. When making pizzas, turn rounds over and top as desired, but don’t overload dough. (Refrigerate unused rounds in ziplock bags.) Bake until toppings are hot and cheese is melted, 8 to 10 minutes.
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Makes 6 servings
Prep time 60 min. min.
Cook time 33 min. min.
Ingredients
2 large heads cauliflower, leaves and stems removed, roughly chopped 1 large butternut squash, peeled, seeds removed, cubed 4 cups chickpea flour 1⁄2 cup grated Parmesan 1 bunch basil, chopped 1⁄2 bunch parsley, stems removed, chopped 1 egg 2 tbsp salt 1 tbsp dried red pepper flakes
How to make it
Heat oven to 350°F. In a food processor, working in batches, blitz cauliflower and squash until grated. Transfer to a baking sheet and bake until vegetables reduce, 15 to 20 minutes; cool to room temperature. Transfer vegetables to the bowl of a stand mixer and add remaining ingredients; mix on medium using a dough hook until fully incorporated, 3 minutes. Form dough into a ball, return to bowl, cover with plastic wrap, and rest 1 hour. Cut dough into 6 pieces and roll each into a 12-inch disk. Working in batches, transfer dough to a baking sheet and par-bake in a 350°F oven until edges turn golden, 3 minutes. When making pizzas, turn rounds over and top as desired, but don’t overload dough. (Refrigerate unused rounds in ziplock bags.) Bake until toppings are hot and cheese is melted, 8 to 10 minutes.
Makes 6 servings
Prep time 60 min. min.
Cook time 33 min. min.
Prep time 60 min. min.
Cook time 33 min. min.
Prep time
60 min. min.
Cook time
33 min. min.
Ingredients
- 2 large heads cauliflower, leaves and stems removed, roughly chopped
- 1 large butternut squash, peeled, seeds removed, cubed
- 4 cups chickpea flour
- 1⁄2 cup grated Parmesan
- 1 bunch basil, chopped
- 1⁄2 bunch parsley, stems removed, chopped
- 1 egg
- 2 tbsp salt
- 1 tbsp dried red pepper flakes
How to make it
Heat oven to 350°F. In a food processor, working in batches, blitz cauliflower and squash until grated. Transfer to a baking sheet and bake until vegetables reduce, 15 to 20 minutes; cool to room temperature. Transfer vegetables to the bowl of a stand mixer and add remaining ingredients; mix on medium using a dough hook until fully incorporated, 3 minutes. Form dough into a ball, return to bowl, cover with plastic wrap, and rest 1 hour. Cut dough into 6 pieces and roll each into a 12-inch disk. Working in batches, transfer dough to a baking sheet and par-bake in a 350°F oven until edges turn golden, 3 minutes. When making pizzas, turn rounds over and top as desired, but don’t overload dough. (Refrigerate unused rounds in ziplock bags.) Bake until toppings are hot and cheese is melted, 8 to 10 minutes.
Heat oven to 350°F.
In a food processor, working in batches, blitz cauliflower and squash until grated.
Transfer to a baking sheet and bake until vegetables reduce, 15 to 20 minutes; cool to room temperature.
Transfer vegetables to the bowl of a stand mixer and add remaining ingredients; mix on medium using a dough hook until fully incorporated, 3 minutes.
Form dough into a ball, return to bowl, cover with plastic wrap, and rest 1 hour.
Cut dough into 6 pieces and roll each into a 12-inch disk.
Working in batches, transfer dough to a baking sheet and par-bake in a 350°F oven until edges turn golden, 3 minutes.
When making pizzas, turn rounds over and top as desired, but don’t overload dough. (Refrigerate unused rounds in ziplock bags.)
Bake until toppings are hot and cheese is melted, 8 to 10 minutes.
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