Buffalo Cauliflower Pizza With Celery Seed Crust Food

BUFFALO CAULIFLOWER PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper and grease with nonstick spray.
• In a medium bowl, mix together the flour, paprika, garlic powder, pepper, salt, and milk until a batter forms.
• Break the cauliflower into florets about 1½-inches (3 cm) wide.
• Add the cauliflower florets to the batter and toss to coat evenly. Arrange the coated cauliflower on the prepared baking sheet.
• Bake the cauliflower for 20 minutes, flipping halfway.
• Meanwhile, in a small bowl, mix together the buffalo sauce, coconut oil, and honey.
• Brush the buffalo sauce mixture over the cauliflower and bake for another 20 minutes, until crisp. Set aside the leftover sauce for drizzling.
• Par-bake the cauliflower pizza crusts directly on the oven rack for 10 minutes.
• Set the crusts on a baking sheet lined with parchment paper and spread with the blue cheese dressing. Divide the buffalo cauliflower between the crusts. Sprinkle the mozzarella cheese on top. Drizzle with the leftover buffalo sauce. Top with the sliced celery.
• Bake the pizzas for 10 minutes, until the cheese is melted.
• Garnish the pizzas with the blue cheese and celery leaves, then slice and serve warm.
• Enjoy!

CAULIFLOWER CRUST PIZZA

Steps:

• For the pizza: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Pulse the cauliflower florets in a food processor to a fine snowy powder (you should have about 2 1/2 cups). Transfer the processed cauliflower to a microwave-safe bowl and cover. Microwave until soft, 4 to 6 minutes. Transfer to a clean, dry kitchen towel and allow to cool.
• When cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible, transferring to a second towel if necessary. In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1 cup of the mozzarella until well combined. Transfer to the prepared baking sheet and press into a 10-inch round. Bake until golden, 10 to 15 minutes.
• Remove the crust from the oven and top with the Spicy Pizza Sauce and remaining 1 cup mozzarella. Bake until the cheese is melted and bubbly, 10 minutes more. Garnish with fresh basil leaves just before serving.
• For the salad: Meanwhile, add the greens to a large bowl. Whisk together the olive oil, baslsamic and salt and pepper to taste in a measuring cup. Pour over the greens and toss. Top with Parmesan shavings.
• Heat a pan over medium-high heat until hot. Add a tablespoon or so of olive oil, throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add the brown sugar, red pepper flakes and salt and pepper to taste and stir. Bring to a simmer, reduce the heat to low and simmer for 30 minutes. Let cool, then puree the sauce.

PIZZA WITH CAULIFLOWER CRUST

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Break the cauliflower into florets and pulse in a food processor until fine. Line a steamer basket with a kitchen towel (not terrycloth); set in a saucepan with 2 inches simmering water. Add the cauliflower, cover and cook 5 minutes. Drain well, then wring dry in the towel to get out all the moisture. Let cool.
• In a bowl, combine the cauliflower with 1/2 cup mozzarella, the parmesan, oregano, 1/2 teaspoon salt, the garlic powder and eggs. Transfer to the center of the baking sheet and spread into a 10-inch circle to make a pizza crust. Bake until golden, about 20 minutes.
• Spread the marinara sauce on the crust; top with bell peppers and onion and sprinkle with the remaining 1/2 cup mozzarella. Return to the oven and bake an additional 10 minutes.

BUFFALO CAULIFLOWER RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper.
• In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.
• Break the head of cauliflower into florets, about 1½-inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway.
• Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes.
• Enjoy!