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!