While I was lying on the hard black pavement, resting my head on my bike helmet, I remember looking around at the overcast sky, seeing my riding buddies & some people in uniforms all around me, and a young 16 year old driver over me, crying. I kept thinking, ‘This is ridiculous! How did i just get hit by a car?’. What a crazy Sunday! Seven hours later, I got out of Grady’s Trauma Center with only 4 broken ribs. I was the most fortunate person in the world. Someone was watching out for me for sure. A one second difference and it could have been a very different story. Appreciate every precious day…
On a lighter note, while on our bike ride and just before the accident I was telling my friends about this most amazing pizza I had sitting at home waiting for me. Yes, I had to end up waiting a really long time to eat it, so maybe that is why it was the best pizza ever, but I wanted to share it regardless (good thing I had made this pizza and took pictures early that morning!). My only complaint is that it’s not crunchy (trying to set expectations here), but other than that, this is still a phenomenal pizza.
As I was making it, honestly I thought, there is no way this will be good, but I was so wrong. So just follow and trust the instructions, and you will enjoy!
Here’s what you need:
For the crust
- 1 large head of cauliflower
- 1 egg, beaten
- 1/3 cup soft goat cheese (chevre) so 5-7 0z. package
- 1 tbsp oregano
- 1 tsp celtic sea salt
For the toppings
- sauce (I used LeRoselli’s all natural from publix)
- shredded mozzarella made without rBST (i took the cheese off of mine and still loved it)
- and anything else your family loves
Here’s what you need to do:
1. Preheat oven to 400 degree
2. Blend cauliflower until rice like
3. Steam cauliflower for about 5 minutes and then strain and rinse with cool water.
4. Now put the “rice” in a good sized kitchen towel and squeeze out all of the water, or at least as much as you can.
5. In a large bowl, beat the egg and goat cheese together.
6. Add in cauliflower”rice”, oregano, and salt and mix well.
7. On a parchment lined cookie sheet, use a spoon and your hands to flatten the dough. Keep it about 1/2 inch thick. Thin as you can get it, but not so thin there are any holes in it.
8. Now cook on 400 for 35-40 minutes until crust is golden brown
Add your toppings and cook for another 10 minutes and enjoy!
I will be making this again soon, well, as soon as I can move around again!
And for those of you wondering how in the world I can think about pizza, on a day where breathing, moving, and eating hurts — well, like probably most of you, I don’t like to rest, ever. So for these next few days, if I start rambling off a random post or two, please just ignore me.
Oh and lastly and most importantly, I wanted to say thank you so much to all of my friends and family for the love and support you have shown. It has been amazing and truly heart warming. I can’t express enough what it has meant!