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I was on a two year blogging hiatus and never quite explained why. After sharing so much of my life prior to my break, people emailed me to inquire what was up when I stopped blogging all together.
I sometimes don’t know how much of myself to share on this platform, but I believe in order to connect with an audience, it is essential to share a part of yourself. And so, without further ado, I’ll start sharing a piece of me.
Early 2014 marked the end of my 5 year marriage to my best-friend. While getting a divorce was the toughest and saddest decision I ever made, I also knew I no longer wanted to live a life of regret, but rather one of hope. Lucky for me, our separation was amicable.
I spent the following two years scared, trying to figure myself out, learning to live by myself and enjoy my own company. I tried to figure out what happiness meant for me, and what I wanted out of life to make myself happy. It wasn’t easy, but I finally learned to be on my own, and as a result it made me a much stronger person.
Now that I am in a better and more healthy place, I feel hopeful about the future and look forward to greener pastures as I rediscover my love for cooking and baking. I believe in some ways cooking and baking led me to heal because I focused my energy on something that brought me joy. 
On that note, I want to share with you the Crispy Cauliflower Pizza I recently made. So far I’ve made this pizza three times, and the second time I finally managed to get the crust crispy – the key is to bake it longer. By no means does this Cauliflower Pizza taste like good ol’ New York pizza (I’m biased), but it’s a good choice for those of you seeking a low-carb option.
Enjoy, and thanks for listening, reading!
Crispy Cauliflower Pizza
INGREDIENTS
for the crust
- 16 ounces riced cauliflower, I like Trader Joe's, microwave and squeeze out moisture
- 1/2 tsp dried oregano
- 1/2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp red crushed pepper
- 1/4 tsp black pepper
- salt to taste, don’t use a lot since the cheese and sauce have a lot of salt
- 1/2 cup parmesan cheese, grated
- 1 egg
for toppings
- 1/2 cup Rao’s Marinara Sauce, you may need more.
- 1/2 cup mozarella cheese, more or less.
- fresh basil to taste, julienne
- dried oregano to taste
INSTRUCTIONS
- I used Trader Joe's Cauliflower Rice.
- Dump the cauliflower rice into a big bowl. Cover and microwave for 5 minutes.
- While the cauliflower is cooling, preheat the oven at 450 degrees.
- Once the cauliflower is cool, transfer the cauliflower to a kitchen cloth and squeeze out all the moisture. You may have to do this in 3 batches.
- This is what you should have.
- Add all the spices (oregano, Italian seasoning, garlic, red crushed pepper, black peper and salt) and parmesan.
- Add egg. Mix well until all the ingredients are well-combined.
- Lightly coat a 10" cast-iron skillet with Olive Oil spray. Add the cauliflower to the cast-iron skillet. Spread and pat down the cauliflower.
- Into the oven for 30 minutes.
- Crust is ready. See it's crispy!
- Once done, add your favorite past sauce (I love Rao's Marinara) to the cauliflower crust. Don't overdo it.
- Top with mozzarella cheese.
- And now fresh basil.
- Into the oven. Broil for 3-4 minutes - watch this so the pizza doesn't burn.
- Done! You can eat the pizza right away, or wait about 5 minutes and then serve.
- You should be able to hold a slice of pizza up once it's slightly cool. 🙂
Nutrition
