Last week Publix had a great deal on cauliflower and broccoli. A dollar per bag of veggies…what more could a girl want! I had seen on other WordPress blogs recipes for cauliflower pizza, and it looked quite phenomenal. Wanting to be adventurous, and try a new twist on a dish, I began the recipe.
I chopped up the cauliflower in my blender, added the flax seed binding agent (in water), mixed in flour, added seasoning, and molded into two nice looking mini pizzas. I even added fake mozzarella cheese to liven up the recipe! The two pizzas went in the oven, and when they came out of the oven…they were stuck to the tin foil. I tried to salvage a small amount from the middle..but it was not enough to create one pizza, let alone feed me and Kristina (who was typing a paper for class and glaring at me as I tried to reconcile my failure).
Remembering my broccoli in the fridge, I decided to do something that has very few hits when typed into google..I tried to make broccoli crust pizza! While broccoli has the same consistency of cauliflower, it has a stronger taste, and is green. Kristina flat out refused to try this one, muttering something about a vile vegetable before returning to her paper. Using the same ingredients, I created a broccoli version. This time, I used a greased pizza pan…it not helpful as this version got stuck as well.
Now I am not only frustrated, I was growing increasingly hungry. I had just spent an hour working on two failures, and I had promised the famished Kristina dinner.
The recipe I give you is the product of my mad scientist cooking experiment:
red pepper flakes
4 campari tomatoes
5 crimini mushrooms
1 small zucchini
handful of daiya mozzarella cheese
chop up the ingredients that need to be chopped, add all together in a baking dish with the cheese on top. Bake in the oven at 350 for 20-30 minutes, and enjoy the fruits of my failure.
This dish actually ended up really good…Kristina was pleasantly surprised…especially when she ate a mushroom with too much pepper on it!