Pizza à la Angelika

So, it’s time for some naughtiness, after all who can live on vitamins and water all the time, right? Wrong! I’m of the opinion that, since we are inherently drawn to naughty foods, which let’s face it are making us unhealthy, you can transform any such food into a better version of them. Better, here, not only means better tasting, but mostly better for you. It can taste just as good, or better as the naughty food, but it has to be better for your health. If you haven’t noticed yet, I’m mostly concerned with the food being of good quality, healthy and nutritious and the rest (the taste) always follows suit.

Pizza was on the menu last night. I had 2 heads of cauliflower lying around from this weekend’s grocery shopping (no small thanks to Randy making the trek around town for all the good deals, as I was busy dutifully attending my Yoga Teacher Training, but that’s a story for another post), so I thought I must tackle them before they go wonky on me. You are probably thinking “Wait a minute, this was supposed to be Pizza not some veggie post!”. Well it still is about Pizza, just not your doughy traditional pizza.

Don’t get me wrong, I love traditional pizza! And I love not-so-traditional pizza, like my famous chickpea pizza. In fact, my favourite traditional Pizzeria – Piatto serves the best italian pizza in town, hands down! However, sometimes I feel I can go without the heaviness of the flour dough. Sometimes I want something that has the appearance of pizza and all the right flavours, but be something I can indulge in, because I know it’s not forcing me to make an additional whole in my belt, if you know what I mean 😉 

So back to the Cauliflower Pizza. Here is what it looks like pre- and post-baking. Once I get my “dough” incorporated nicely, I lay it out on a parchment paper lined baking sheet and press it with my palms to flatten it out and fill out the entire baking sheet from side to side. I try to make it even in thickness, but you have to simply gauge at it. I pop it in the oven at 385F for about 40-45 minutes, until it changes colour a bit.   

Pre-baking dough rolled out on a parchment paper lined baking sheet
And slightly browned baked version.

As for the rest, the sky is the limit, you are on your own. You can top it with all the cheese you want 😀 Pretty much anything goes, but I like to keep it simple. For this one, I laid out some spinach, sautéed tomato, caramelized red onions and mushrooms and shredded chicken breast. 

Simple, delicious, healthy and won’t break the bank!
Great thickness for picking up with your hand and eating like a “proper pizza” 🙂
Not that this pizza needed any improvements, but since the plate was looking very orange, I added some mustard, because everything tastes better with yellow mustard 🙂
Truly melts in your mouth!


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