A new (better) spin on dough

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With my last homemade pizza dough failure (flax seeds + egg + parmesan cheese), I was nervous to try another flour-less one, but I did and am glad.  This one was based on cauliflower and was quite tasty.

Cauliflower pizza dough

  • 1 1/2 c caulflower steamed then pureed
  • 1 egg
  • 1/2 c of cheese (I used a mixture of feta, parm & swiss since that is what I had)
  • Few shakes of garlic, italian seasoning

Mix and put on baking stone.  Cook at 450 for about 20 minutes.

As I was purchasing tomatoes for the sauce I wanted to make, I was browsing at all my options.  There were the romas, beefsteak and vine, as well as cherry, and an organic selection of romas.  First off, all of the non-organic ones were from Canada or Mexico.  Thinking maybe the organic ones would be more local (wrong, Mexico again) I went over to that department and found them in the “cooler produce section” (You know, where like the lettuce is, not refrigerated but cool in temp).  Tomatoes are delicate and are not supposed to be kept in cool temperatures, so I went with the canadian version.  Sad day, HyVee sad day.

Anyways for this sauce, I roasted some tomatoes and onions in the oven with herbs(turned out fine), pureed those, added some chicken broth, simmered that and tasted it.  To which, it was very bland 😦  I tried adding some cornstarch to thicken it and more herbs.  No help.

 

So, I enjoyed my pizza crust with mushrooms and onions on top, sans sauce.  In the weirdest way, the crust tasted slightly similar to the batter of a hushpuppy.  Perhaps LJS uses cauliflower?  HAHAHA I doubt it.

Thoughts on the use of styrofoam (other then the fact that it never decomposes) and linkage to BPA?  What about plastic silverware?  Canned tomatoes? AHHH too many dangers!

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