Page 16 - Favorite Liver Friendly Recipes |
P. 16

EntréEs  cAuliflower cruSt pizzA

               A wonderfully healthy pizza! Make more than one crust and freeze it for later.

               Preparation time 15 minutes ■ 20 minutes cooking time
               Adapted from Valerie Bertinelli

               Ingredients for 4-6 servings             Place a pizza stone or baking sheet (upside down)
                                                        in the oven; preheat to 475 degrees F.
               1 small head cauliflower, chopped
                   (5 to 6 cups)                        Combine all of the ingredients for the vegan
               1 cup vegan parmesan cheese              parmesan cheese in a food processor and pulse until
                                                        it is finely ground. Remove from processor. (It can
                   (recipe follows)                     be stored in the fridge for several weeks!)
               1/2 tsp dried Italian seasoning
               1 clove garlic, minced                   Add the cauliflower to a food processor; pulse until
               1/2 tsp kosher salt                      finely ground.
               Freshly ground black pepper
               1 egg                                    Pour the cauliflower onto a clean kitchen towel and
               Olive oil                                twist both ends to squeeze out as much liquid as
                1 1/2 cups dairy-free mozarella
                   cheese                               In a large bowl, add the cauliflower, vegan
               1/2 cup marinara sauce                   parmesan, Italian seasoning, garlic, salt, some black
               1/4 cup fresh basil leaves, torn         pepper and the egg. Mix until the mixture holds
               1 plum tomato thinly sliced              together when pinched.

               Vegan Parmesan Cheese                    Line the pizza peel or a second upside down
               3/4 cup raw cashews                      baking sheet with parchment paper; liberally brush
               3 Tbsp nutritional yeast                 with olive oil. Spread the cauliflower mixture into
                                                        a 12-inch-wide circle on the parchment. Slide the
               3/4 tsp sea salt                         parchment onto the preheated pizza stone or the
               1/4 tsp garlic powder                    baking sheet in the oven. Bake until the cauliflower
                                                        crust is barely golden and darker at the edges, about
                                                        15 minutes.
               Special equipment:
               A pizza stone and peel or two            Remove the crust from the oven, sprinkle with half
               baking sheets flipped over (use the      the mozzarella FIRST and then spread the marinara
               bottom so the rims don’t get in          sauce over the top (this keeps the crust dry) then
               your way).                               apply the remaining mozzarella. Top with tomato
                                                        slices. Slide the pizza back onto the pizza stone or
                                                        baking sheet and bake until bubbly and browned in
                                                        spots, about 4 minutes.

                                                        Remove the pizza from the oven and scatter the
                                                        basil over the top. Slice and serve.

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