a view from the laundry pile…

…it's all about perspective.

Not Pizza Casserole

on December 30, 2013

I found this (rather intriguing) recipe while looking for “gluten-free” alternatives. It was originally called “pizza” but, in my opinion, it’s not pizza unless it has a yummy gluten-filled crust made with lots and lots of unhealthy white flour…plus, if I tried to pass this off as pizza to Fred, it just wouldn’t fly. Therefore, if it’s in a casserole dish, I have to call it a casserole, which is something Fred will eat (work with me on this, people…). So, here’s the “intriguing” part; the crust is made from cauliflower. I know, I know. I thought the same thing until I tried it. In fact, we’ve had it twice this week — and not just because I’m being lazy about cooking. It’s really that good. not pizza casserole

Not Pizza Casserole Ingredients:

  • 1 cup cooked, riced Cauliflower
  • 1 cup shredded Mozzarella Cheese
  • 1 Egg, beaten
  • 1 tsp dried Oregano
  • 1/2 tsp minced Garlic
  • 1/2 tsp Garlic Salt
  • Pizza Sauce (any brand or homemade)
  • Additional Mozzarella Cheese (or a mix of Pizza Cheeses)
  • Toppings; I used a mix of on-hand veggies (broccoli, onions, sweet red peppers, black olives, mushrooms) but you can use whatever you like — and add meats, if desired.

Directions: (There are a few steps but, once you do it once, you’ll see how easy it really is!).

To “Rice” the Cauliflower: 1 large head will give you about 3 cups* (use only the florets).

  1. Using a cheese grater, grate the cauliflower florets (you can use a food processor but, if over processed, it could get mushy).
  2. Put the riced cauliflower in a microwave-safe bowl and microwave, on high, for 4-5 minutes. Take it out and give it a good stir.
  3. Cook it another 3 minutes or so (watch it – it will burn!), just until it’s done. It’ll still be firm but cooked through. No extra water is needed, there’s enough in the cauliflower.

*This recipe only requires 1 cup of riced cauliflower. You can either do the whole head all at once, using what you need for the recipe and store/freeze the rest (in the fridge it should be good for up to a week), or rice/cook only what you need (about 1-1/2 cups raw) BUT only cook 1/2 the time as stated above — as I said, it will burn (I’m speaking from very, very stinky experience on this).

Make the Base (Crust):

  1. Preheat oven to 450F degrees.
  2. Grease a small casserole or 9″ pie pan.
  3. In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir.
  4. Pat it into the bottom of the casserole with a flat spoon or your hands.
  5. Bake at 450 degrees for 15 minutes.

Assemble the Casserole:

  1. Remove from oven.
  2. Add sauce, toppings, and cheese.
  3. Broil until the cheese has melted and is slightly browned.

I’ve gotten pretty savvy when it comes to testing new recipes on Fred. He’s no longer allowed to ask “what is it?” or “what’s in it?” He is, however, allowed to say “yes, I like it” or “no, I don’t.” This recipe, both times we’ve had it, has gotten a big “thumbs up,” so now it’s too late in case he finds out what it is…

 

(A big “thank you” to Eat.Drink.Smile for providing me with a lovely and delicious recipe to play with!)

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