LAND DAYS: CAULIFLOWER PIZZA CRUST & HOMEMADE PIZZA SAUCE

This past weekend i had a lot of time on my hands so i decided to cook a 100% clean pizza! I made cauliflower crust [Detoxinista] along with home made pizza sauce [Oatmeal With a Fork]. It took a lot of time (about 2 1/2 hours) and work, so much that i'm not sure if it's worth it in the end to me but the result was an absolutely delicious and guilt free pizza. 

Since it was so much work, next time i make the cauliflower crust i'm going to stock up and make three crusts to freeze so i can quickly dress the pizzas and pop them in the oven to broil. 

Hope you guys enjoy these two recipes and i can assure they are delicious!

Jess.

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HOMEMADE PIZZA SAUCE

INGREDIENTS:

• 3 cups of tomato puree (Uses 5 tomatoes)
• 2 TBSP extra virgin olive oil
• 1 TBSP minced garlic
• 1 TSP dried oregano
• 1 TSP dried basil
• 1/2 TSP dried thyme
• 1 TSP fennel seeds
• 1/2 TSP sea salt
• 1 1/2 TSP honey
• 1/4 TSP cayenne
• 1 TSP red wine vinegar

INSTRUCTIONS:

1. To puree tomatoes: Remove leaves and stems then clean the tomatoes, cross-cut a slit in the bottom of the tomato (helps peel the skin off later), boil a large pot of water, add tomatoes to boiling water and cook for about 10 minutes, remove the tomatoes and put them into a pot of cold water to blanch for five minutes, peel the skin off of the tomatoes and blend the tomatoes.
2. Heat the oil in a deep pan. Add garlic and saute for about 30 seconds.
3. Add all other ingredients except for the red wine vinegar.
4. Bring to a bubble and lower heat and allow to simmer for 30 minutes
5. Remove from heat and stir in the vinegar.

CAULIFLOWER PIZZA CRUST

INGREDIENTS:

• 4 cups of raw cauliflower rice (a little less than one head)
• 1 egg, beaten
• 1/3 cup soft goat cheese (chevre)
• 1 TSP dried oregano
• Pinch of sea salt

INSTRUCTIONS:

1. Preheat oven to 400 degree F
2. To make the cauliflower rice: put florets in either a blender or food processor until a rice like texture is achieved.
3. Fill a large pot with an inch of water, bring to a boil, add the rice and cover. Cook for about 5 minutes. 
4. Drain the ice into a finely meshed strainer and once drained transfer to a clean and thin dish towel. Wrap up the rice, twist and squeeze the excess water out. Do this as much as you can - the less the rice is wet the less soggy the middle of your pizza crust will be when cooked. Do it even more than you think you should, as much as possible.
5. In a bowl mix all ingredients very well.
6. Line a baking sheet with parchment paper and press the dough out until it is about 1/3 of an inch thick. You can make the edges a bit thicker for a 'crust' if desired.
7. Bake the crust for 40 minutes and should be a golden brown when complete.
8. Dress you crust. I used my home made pizza sauce, havarti, feta, spinach, green pepper, spinach and chicken.
9. Return the pizza to the oven for another 10 minutes or until the cheese has melted.
10. Serve immediately, YUM.

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