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Heavenly pizza…

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!
  • Heather - Cant believe u are posting! Rest ! Sweet Scott, cooking for u. I’ll see u later today. Rest!ReplyCancel

    • landriav - Having many hours in the bed, I needed something to do! Also, I had already downloaded the pics from my camera before the ride, so it was easy. 🙂 Loved seeing you!ReplyCancel

  • Wendy Burge - Never been so happy to see a post from you! We are all very fortunate to have you safe!ReplyCancel

  • Cheryl Mosley - Umm..oh my gosh. At first I thought, “she must have been dreaming.” For real? So, glad you are okay. Many prayers for a quick recovery! And oh, the pizza looks great too!ReplyCancel

    • landriav - For real. It was crazy!! Thank you for your well wishes and prayers Cheryl. I’m feeling better already! And hey, good luck on your half. You’ll do awesome!!!! Can’t wait to read about it!ReplyCancel

  • Alex - This pizza was FAB! My 7 year old said it was better than school pizza–and that is as big a compliment as you’ll ever get out of her!ReplyCancel

  • Chowstalker - I can’t imagine how frightening that had to be for you, the driver and your loved ones. I sure hope the healing process goes quickly, and I’m very very glad your are alright.ReplyCancel

    • landriav - Thanks so much Patty! It was the most surreal experience of my life, for sure. Thanks for your thoughts and healing wishes! 🙂ReplyCancel

  • Kiersten - Just made this for dinner tonight- it was fantastic!!!ReplyCancel

  • Rob King - Made it today! It will definitely be made again! =). I do have a question though: “Blend Cauliflower till rice like”. I first tried to do this with my Vitamix but it did not work. The fine cauliflower got beneath the blade and got stuck making the blade spin out. So then moved on to a small food processor we have. I was able to get the job done there but only in small batches which was time consuming. What has worked for you guys? Thanks. RobReplyCancel

    • landriav - Hey Rob, so the first time I made it, honestly, I just used my ulu knife while the steamed cauliflower was in the colander. The next time I used my blender (see here). I think both worked fine. The blender probably a little better, but a little more messy. I think next time I’ll stick with my ulu knife. You just have to use it a lot to get the cauliflower fine enough. It wasn’t perfect, but it worked good enough. Hope that helps and thanks for asking!ReplyCancel

  • sarah k. - That crust is awesome! I left it in the oven, like you said, and it was magnificent. I might start making it to eat plain, kinda like focaccia. It was pliable enough that my daughter could fold it like a sandwich (sandwiches! that’s next) and everybody loved it.ReplyCancel

    • landriav - Oh awesome Sarah!! Yeah, it really is good enough for focaccia or something, great thought! Thanks so much for letting know you made it and loved it! That makes me so happy!!ReplyCancel

  • Ida - The best pizza cutter I have ever used! We eat a lot of pizza, ecespially on the weekends and nights when we work and need a quick dinner. All the previous cutters we have used either are not sharp enough to cut all the way through, or the handle is awkward to hold. THIS one does not have either issue- it is AWESOME!ReplyCancel

    • landriav - Yay, that is great Ida! The other night it was just me and my hubby and we didn’t want any cow cheese, so we just broke pieces off and dipped it in a pizza sauce like bread sticks and it was REALLY good, and easy that way. It has become a staple for us and hopefully it will for you guys too! 🙂 Thanks for posting!!ReplyCancel

  • Amya - This was seriously good! My husband was dubious, but we both enjoyed the pizza. I used my blender to chop the cauliflower really fine and it worked well. Thanks so much!ReplyCancel

    • landriav - So glad y’all liked it!! This is a staple around our house!ReplyCancel

    • landriav - Hey Amya, so glad to hear you guys liked it!!! I was dubious as well when I first tried it but after that initial bite, I was in love!!ReplyCancel

  • Mary - I just discovered your blog the other day while doing some initial research on paleo and primal diets and love how informative and attractive it is. I literally read all 35 pages in one sitting. Tonight I made the pizza and thought it was delicious! But I’m guessing it wasn’t intended to be one serving. 😉ReplyCancel

    • landriav - Hey Mary! Thanks so much for your note. So glad you are liking my blog! As for the pizza, yeah, it’s suppose to fill my whole family, but I could eat the whole thing too! It’s THAT good, isn’t it?? 🙂ReplyCancel

  • Rob King - Lan…just letting you know still out here and making your recipes all the time! Just made this one again last night! Yum!ReplyCancel

    • landriav - YAY, so nice to hear from you Rob!!! 🙂ReplyCancel

  • Alison - LOVE your recipes. I made this pizza crust, which was fantastic but I’m not a goat cheese fan. What’s a good substitute? Thanks!ReplyCancel

    • landriav - Hey! Thanks Alison! I think mozzarella would probably do just fine? But I haven’t tried it so can’t say for sure. But think it would probably actually be really good! Thanks for your comment!! 🙂ReplyCancel

  • Joellen fabiani - I wonder if you could use food processor on raw cauliflower then mix with the other ingredients then bake it & it might be more crunchy? Versus cooking cauliflower then squeezing out water then mixing with other ingredients to bake it…hmmm..I might give that a whirl bcuz I’m a crunch girl….ReplyCancel

    • landriav - Let me know if that works. I’m a crunch girl, too! Getting the water out seems to help with the crunch. Once I am done cooking it, lately I’ve been turning the stove off and then keeping the crust in the oven for another 30 or so minutes and that gets it pretty crunchy! I hope you like it Joellen!!ReplyCancel

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