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Indian Pizza with Cauliflower Crust

I must be a masochist to read the trouble that had with the cauliflower crust and still think ‘I must make that’. Since she had trouble, I went to a recipe of a commenter who tried to provide some helpful hints and came up with a combination of the two recipes. I need to write down approximately what I did so I don’t forget. I’m going to make this again so I’ll come back and update the instructions later to clarify amounts.

Man was this good. Sorry there is no pic… i dove in immediately. It looked like’s version (since that is almost exactly what I made). Where I differed was the crust. My crust held together great and I could even pick it up to eat it.

This makes 2 small servings (I ate half by myself). Double it for 2-3 people.

Pizza crust
1/2 head cauliflower. Use a pretty good sized head
garlic powder
2 T parmesan reggiano
2 heaping T shredded mozarella
1 egg, beaten.

Preheat stone in oven to 450 degrees.

See the screenshots by

Cut the cauliflower into florets; get rid of most of the stem. Put it in the food processor and pulse till you get ‘cauliflower snow’. Put it into a microwave safe bowl and cover with plastic. Microwave 4 mins. Uncover and allow to cool for about 10 mins. Put the cauliflower into a towel and ring it out. Squeeze it. You want to get as much water out as possible. Mix with salt, pepper, garlic powder, parmesan, mozarella, and most of one egg (I tried to half the egg and almost all went in… but the crust was fantastic). Mix with hands. It will be pretty wet.

Put parchment on a pizza peel and oil the parchment. Form the wet dough into a pizza shape on the parchment. Slide the parchment onto the stone. Bake 8-10 mins till browning on top. Top as directed below.

Indian Pizza Topping
1/2 red onion, thinly sliced
2 tsp olive oil, divided
~ 1/4 cup Maya Kaimal Madras Curry Simmer Sauce (or other indian curry simmer sauce)
1/3 to 1/2 can chickpeas
2-3 T cashews
1 T cilantro

While the cauliflower cooks, heat a tsp of oil in a 10″ skillet over medium-low. Add the sliced onions and sauté until they’re tender and browned, about 20 minutes.

Arrange the chickpeas on a rimmed baking sheet and drizzle with the remaining tsp of oil. Sprinkle with salt and pepper and roast for 15 minutes, or until slightly crispy and browned.

When the crust is ready (and is pre-cooked), add the indian simmer sauce, top with tons of carmelized onions, a handful of chickpeas, a handful of cashews, and then top with a generous amount of mozzarella. Put the pizza (still on the parchment) back in the oven on the stone and bake for about another 10 minutes. Top with a sprinkling of cilantro.


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Garlic Scape Green Garlic Almond Pesto

The farmer’s market opened this weekend. It was full of beautiful spring vegetables. I grabbed english peas, asparagus, garlic scapes, beets, carrots, and green garlic. I also got some fresh pasta and a nice block of local cheddar. I pulled out my variation on Peter Berley’s pesto which uses garlic scapes and green garlic in place of the garlic. With that pesto and some of the asparagus, I made a pizza (see below) and tonight I am going to make the pasta with peas, asparagus, carrots and pesto.

Garlic Scape Green Garlic Almond Pesto

1 1/2 cups toasted blanched almonds
3 garlic scapes
4 green garlic bulbs and stems
1 clove garlic
2 cups packed basil leaves (or more)
3/4 to 1 cup olive oil
1 Tbsp water
3 Tbsp fresh squeezed lemon juice
1 tsp lemon zest
salt to taste

Grind the almonds in a food processor. Add the various forms of garlic, lemon juice, water, lemon zest, basil and puree. Add the olive oil gradually. Add salt to taste. Place in a container and cover with a light film of olive oil. Store in the refrigerator.

Here is the pizza recipe. The only thing I changed was to slather on the pesto before the cheese.

Here is a picture of the Shaved asparagus pizza with garlic scape pesto:

Shaved asparagus and garlic scape pesto pizza

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