Holier-than-thou CauliSquash Pizza
No wheat. No cheese. But bloody tasty.
Good God, I love pizza. It is absolutely my favourite food. I’m not supposed to be eating wheat or cheese though. So that’s a bit of a problem.
Anyway, I came across the Oh She Glows recipe for butternut mac’n’cheese and was intrigued, to say the least. (FYI - Angela Liddon is the best thing going.) It doesn’t use heaps of cashews and has added vegetable to boot. I don’t like pasta and have always held this most North American of comfort foods in contempt. It’s just so cloying. Cheese sauce belongs on cauliflower. Broccoli at a push. So that’s where I came to this: the least pizza-like pizza that tastes like a pizza imaginable (wrap your head around that!).
Herby, protein laced cauliflower crust – classic, quick, savoury tomato sauce – intensely cheddar-like squash cheese sauce
Each pizza serves two, with some crunchy salad for added smugness.
Original post is here.
- 1 head of cauliflower
- 1 tsp mustard
- 3 tbs nutritional yeast
- 1 medium egg (I’ve happily used flax egg in the past)
- 1 tsp dried wild oregano
- 1 tsp bouillon powder
Recipes I came across in the past for this included cheese in the crust. No one needs that heart-attack; this isn’t ‘Cooking up Domino’s at Home’.
Process the cauliflower into a rice-like texture. It takes very little time. You don’t want mush. Mix with a spoon of water and microwave, uncovered, for five minutes. As it cools, make the squash sauce (below). Tip the cauliflower rice onto a clean teatowel. Wring it into a ball over the sink and squeeze as much water as you can out of it. It’s pretty surprising how much escapes. Stir up the dry ingredients with the rice. Mix the egg and mustard with a fork in a cup and then mix it in gradually. You don’t want the dough to be sopping wet so don’t throw it all in if you don’t need it. Line a tray with some greaseproof (parchment) paper. Drop on your dough and flatten it into a circle with a thin base. Score a circle half an inch from the edge and push in to create a crust. Put the crust in to bake at 200 F until it’s brown and crisping – about half an hour. But keep an eye on it!
Butternut Cheese Sauce
Original post is here.
(Makes enough for three pizzas so adjust accordingly)
- 1 butternut squash
- ¾ cup low-fat milk (Liddon uses almond milk)
- 1 tbs butter/spread (or vegan alternative)
- 1 tbs cornflour (or Liddon’s arrowroot)
- 6 tbs nutritional yeast
- 2 tsp Dijon mustard
- 1 tbs veg bouillon
- Lemon juice, olive oil, salt and pepper
I use a whole squash here but use only a bit of it, be warned! Make curry or something with the rest of it. Before starting work on the cauliflower, peel and cut the butternut squash into smallish chunks. In a roasting dish, splash with a little olive oil, season and put in the oven at 200 F. It should take about 30 minutes for them to be almost meltingly soft. Plenty of time to sort out the cauliflower and mix the rest of the sauce. In a pot mix the milk, cornflour, butter, mustard, nutritional yeast. Whisk until smooth and heat while whisking. When the squash is cooked, blend a cup of it with a splash of lemon and a little of the milk sauce. Then whisk it into the milk sauce in the pot.
(Enough for two pizzas)
- ½ tin chopped tomatoes
- 1 tsp wild oregano
- ½ tsp veg bouillon
- 1 tsp sugar
- salt and pepper
While the crust is in the oven, whip up a quick tomato sauce. Mix everything in a pot and heat until it thickens a little. Blend or sieve if you wish.
Layer up the ingredients. Splash a little olive oil on top to get a sizzle and grill until it browns a little. Feast like a virtuous king.
Mama Yoc’s Kitchen