Tonight, I enjoyed being sous chef again for Corey in her kitchen, and we made one of the fabulous recipes she has blogged about before - Cauliflower Crust Pizza.
|The crust, fresh from the oven|
This time around, Corey decided to double the crust recipe with a couple of changes. Instead of doubling the mozzarella, she put in 1 1/2 times the amount, and then put in 1/2 cup of Italian style bread crumbs to see what kind of outcome we'd get.
We piled on the healthy toppings - a sprinkling of mozzarella, plus mushrooms, red pepper and roasted zucchini, broccoli and garlic.
|Voila! The finished product|
In a word, SUCCESS. The crust held together perfectly - so well, in fact, that you could pick it up and eat it like a NY style 'za slice. It was so tasty! I'd been meaning to make it, but there's nothing like being with the blogger who wrote about it to make you carry out the intent. If you haven't already made this from Corey's blog, please do yourself a favor and just give it a try. You won't be sorry you did it (nor will your waistline I'm thinking)!Pin It Now!