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Making Cauliflower-Crust Pizza

I prepared it last night. Did it on a baking stone and it came out just fine. See for yourself. It was a 15-incher, half & half. One side was pepperoni & onion, and the other ham & mushroom. Greek Kalamata Olives par tout -- with the pits, which is the only way to go on a pizza. They shrivel just a bit and the tastiest part is the meat right up next to the pit. In order to get max flavor from both the onion and the mushroom, I ran them through a cheese grater. The canned sauces at the supermarket all had dammed high fructose corn syrup (HFCS). ...The hell? So, I just got a small can of tomato sauce and added pizza spice (oregano, basil, garlic) and some additional garlic powder. Also, even though there's lots of cheese in the crust, I did put additional over the sauce in the standard pizza-making fashion. I doubled the recipe, and like Debs, didn't spice the crust. For a 15" stone, I first spread some bacon drippings very thinly, then used a plastic spatula to spread the dough. The stone had an edge, so I was able to build it...

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Richard Nikoley Free The Animal

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More
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