Paleo and Not So Paleo

 

My daughter Christine and I traveled to Manhattan, Kansas, in May to visit friends and our old stomping grounds. (Read more about it in my previous post here.)  On the new podcast episode, we are in the Manhattan kitchen of Karin Matta cooking up an indulgent cauliflower crust pizza.

Also in the new episode we hear more from Sharon Davis of the Home Baking Association. During our chat she mentions the King Arthur Flower website as a superb resource for home bakers. I agree. I have done a lot of sourdough baking recently and have used many tips and recipes from KAF.

See pictures of some of my sourdough baking and other dishes @indianahomecooks on Instagram.

Scroll down for pictures from our Kansas excursion

Karin’s Cauliflower Crust PizzaIMG_5174

Ingredients:

  • 1 cup cooked, riced cauliflower
  • 1 cup shredded mozzarella cheese
  • 1 egg, beaten
  • 1 tsp dried oregano
  • ½ tsp crushed garlic
  • ½ tsp garlic salt
  • Pizza sauce
  • Shredded cheese (for topping)
  • Your choice of additional toppings (olives, meat, grilled onions, mushrooms, etc) – note that toppings need to be precooked (they will be reheated when you complete the broiling process below).

Directions:

To “rice” the Cauliflower:

Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks.  Add to food processor and pulse until it looks like grain.  Do not over-do pulse or you will puree it.  (If you don’t have a food processor, you can grate the whole head with a cheese greater).  Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time).  There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. – I suggest 4 minutes if only doing 1 cup.  I generally shred the entire cauliflower and make a larger pizza (i.e. doubling all ingredients) or multiple pizzas crusts at one time and freeze extra pizza crusts for future use. 

One large head should produce approximately 3 cups of riced cauliflower.  The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.  We also use riced cauliflower as “rice” by heating it with butter and adding ground meat (or chicken) and additional vegetables for a “stir fry” type meal.

To Make the Pizza Crust: IMG_5172

Preheat oven to 450 degrees.  Spray a cookie sheet with non-stick cooking spray.  I use pizza stones and do not add any cooking spray or oils.   Do NOT put the crust on tin foil as it is very difficult to separate it.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella.  Add oregano, crushed garlic and garlic salt; stir.  Transfer to the cookie sheet, and using your hands, pat out into a 9” round.  Optional:  Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes (start with less time).

Remove from oven.  To the crust, add sauce, toppings and cheese.  Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!  (Karin’s notes in italics. Adapted from Your Lighter Side.)

IMG_5171
Here’s that shredder. Awesome!

 

Susan’s Crazy Chocolate Cake–The recipe is here.

IMG_4991

Highlights from our Kansas excursion…..

IMG_5225
Spoons, anyone? Pryde’s in Westport, Kansas City, MO.
IMG_5180
Karin, me, Christine, & Tori at Radina’s Bakehouse.
IMG_5184
Radina’s has the right attitude.
IMG_5159
Karin’s flat top grill. How cool is that?
IMG_5192
The Flint Hills tallgrass prairie in northeast Kansas.

One summer circle came to a close when Karin and Tori visited West Lafayette at the end of June for the wedding of our daughter Christine and Logan Hack. Christine, born and raised in Kansas, is happy to express her Sunflower State heritage.

Version 2