I recently started teacher training to become a yoga instructor. I now spend 20 hours a week at my yoga studio on top of classes and work so you could say I’ve been a little busy. So busy that I realized on Thursday that I had not cooked (and barely had) dinner for 2 weeks. You might imagine that for someone with a food blog, this is a pretty big deal. That’s why I decided that yesterday I would skip an (OPTIONAL!) class and actually cook dinner (my little love had also just came back from the vet after getting neutered so I wanted to make sure he was all right). And, man am I glad I did. This pizza is most definitely one of the best things I’ve ever made. As in top 5 status, possibly 3, maybe even 1. But let’s not get carried away with ourselves.
You won’t see a lot of pizza recipes on here because…..wait for it….. I don’t like pizza. I know! Most people think I’m entirely crazy. Don’t get me wrong, I love the bread part and cheese part, it’s the sauce that I hate. I find it revolting and it actually makes me gag. Something about the texture just doesn’t sit right with me. This is also the same reason I can’t eat yogurt (Eck!). Unless it’s frozen and then bring it on.
Anyway, as a general rule I never really crave pizza. I definitely enjoy it if there’s no red sauce like on a pesto pizza or barbecue chicken pizza but it’s usually not on my food radar. However, I saw this cauliflower crust a while ago and I’ve been wanting to make it and see if it was actually as good as everyone says. Then when I came across a recipe which topped it with mashed sweet potato, kale and goat cheese and I knew I had to try it. I couldn’t seem to find kale at multiple stores however, so I settled on spinach instead. I was most worried that the crust wouldn’t hold together very well but it was perfect.
This pizza was amazing. And really easy. And did I mention amazing? Please make this and you can thank me later.
Happy Saturday! (Now off to more training…)
2 cups cauliflower, grated or food processed into rice size pieces
1 cup mozzarella cheese, grated
1 garlic clove, minced
1 tsp. basil
1 sweet potato, medium-sized
2 cups spinach leaves, chopped
2 tbs. goat cheese, crumbled
1 head of garlic
pinch of salt
Preheat oven to at 400°F
To make the roasted garlic, cut off the top of the garlic head, drizzle with olive oil, wrap in foil and bake until golden brown (~45 minutes). Once done, pop cloves of garlic out and roughly chop/slice them.
Bake sweet potato until fork tender (~1 hour). (Or you can be impatient like me and microwave it for 10 minutes). Once its done, remove skin from sweet potato and mash in a bowl. Add butter and salt and mix.
Coat a baking sheet with a thin layer of olive oil. Spread grated cauliflower across the baking sheet and bake in oven for 15-20 minutes.
In a bowl beat the egg. Add the cheese, garlic and basil and mix. Once cauliflower is done, add that to the cheese mixture and mix until well combined.
Spread mixture onto an oiled baking sheet and form into a circle. Bake for 25 minutes.
Once the crust is done, remove from the oven. Spread mashed sweet potato over the crust. Add roasted garlic then sprinkle on some parmesan cheese (just because I can). Next top with spinach and goat cheese. (I didn’t use a measured amount of either so just keep adding until you feel the need to stop).
Turn oven down to 350°F and bake for 15 minutes. Let cook 5 minutes then slice and eat!