Lately I have being trying to make pizza into a healthy meal by using vegetables and healthier ingredients, so I don’t have to feel guilty about it. At least that’s the kind of peppy talk I give to myself while I’m rolling the dough. I know it will probably go straight to my thighs but one have to be able to enjoy life right? And look at the Italians, they eat pasta and pizza every day and they look pretty awesome. So if you are feeling brave enough you should try this cauliflower pizza, it was surprisingly delicious. I roasted the cauliflower first with some olive oil, salt, pepper, and red pepper flakes. In a 375 F oven for 15 to 20 minutes, I used the olive oil pizza dough.

Olive Oil Pizza Dough

• 1½ cups lukewarm water
• 1½ tablespoon granulated yeast (1 ½ packets)
• 1 ½ tablespoon sugar
• ¼ cup of extra virgin olive oil
• 6 ½ cups unbleached all purpose flour

Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl or a lidded (not airtight) food container. Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachments), or a heavy-duty stand mixer (with dough hook). If you are not using a machine, you may need to use wet hands to incorporate the last bit of flour. Cover (not Airtight) and allow to rest at room temperature until dough rises and collapses. Approximately 2 hours. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in lidded (not airtight) container and use over next 12 days.

For the filling:

• 2 cups cauliflower florets
• Goat cheese
• Basil

Trackback URI | Comments RSS