White Pizza with Cauliflower Crusted Spinach

Cauliflower Peel Spinach White PizzaCauliflower Peel Spinach White Pizza
March 3, 2014
The habit is strong: things are done in a certain way, because they have been done like this before, and as such people have been waiting for them.
Like pizza.
Since I was five, I was told that the pizza was basically tomato sauce and cheese bread and maybe other things on it.
You liked pizza because it came in huge quantities and could easily be divided into equal pieces; to satisfy your obsession with justice.
You liked the pizza because your mother didn’t have the chance to trick you into hiding vegetables – and if you tried, you could pick them one by one.
I liked the pizza because the food was basically made with very little reassuring ingredients.
But pizza habits are for breaking (like other habits).
Furthermore, you are no longer 5 years old and you have opened yourself to the possibility that the pizza can be made differently.
For example, you know that normal dough can be replaced with a healthy cauliflower shell and still be delicious.
Today, you’ll learn that you can remove tomato sauce from the pizza equation, and you’ll learn that cauliflower crust pizzas work in all shapes, shapes and any pan.
If you are not familiar with this term, white pizza refers to pizza that does not contain tomato sauce, only cheese with other sauce.
Basically when you have a normal white pizza, you eat cheese and bread. No visible vegetables; Not even in tomato sauce.
White pizza is arguably the most unhealthy pizza out there.
If you are making cauliflower with peel though.
Cauliflower peel white pizza with two carbs of low carb, gluten-free and solid is quite healthy.
Since we are health lovers, we go further and add spinach. Here, two portions of vegetables on a slice. Not only delicious, but also good for you.
Good for you, you can actually eat pizza and dessert, you’ve won!
Preheat the oven to 450 ° F (220 ° C) and place a shelf in the center.
Cover a baking tray with parchment paper and liberally grease with olive oil. Set aside.
In a food processor, cauliflower blossoms bloom (evenly chopped, but not completely ground).
Transfer the cauliflower rice to a microwave-resistant container and place in a high microwave oven for 8 minutes until cooked.
Place cauliflower rice on a tea towel and turn to rotate to squeeze as much moisture as possible (I usually spray on a glass of liquid). This is really important. Cauliflower rice must be dry, otherwise you will get a tired dough.
Transfer the cauliflower rice to a mixing bowl, add eggs, mozzarella, thyme, salt and pepper and mix well.
Using your hands, press the mixture into the baking tray and turn it into a thin pizza “disc..
Cook for 15 minutes until golden.
Remove from oven and allow to cool for 5 minutes.
Spread the mozzarella cheese evenly over the pizza base and spread the spinach over it. Sprinkle Pecorino Romano and add a pinch of salt.
Return to the oven and bake for another 10 minutes.
I’ve admired the cauliflower crust pizza since I first saw a recipe you sent last year – but I haven’t tried it yet – that’s all I have to do is kick the bahooty! I like the look of this pizza, Mike-I’m here for a delicious slice of 2 vegetable servings!
I can’t wait to try the cauliflower peel. Here’s my key question for you. I’m obsessed with grilled pizza. Can you grill the cauliflower peel? So I’m making a transformation this weekend! If not, I’ll try anyway! 🙂 A great recipe Mike, I love the addition of spinach!
I totally wanted to make the cauliflower pizza peel! Spaghetti crushed one and loved it … can’t wait to try the cauliflower! I love spinach and sun-dried tomatoes … it looks like a great dinner man!
HI – I’m new here – I searched the recipes page for ‘spaghetti squash one’ (pizza crust?) … couldn’t find it. I found only one recipe to use Squash … wish I could find it and try it out. Can you turn me in the right direction?
Pizza AND dessert? Now, that sounds very nice to me! I love adding spinach on top and the cheese ahhhh is very good. I have never tried the cauliflower pizza shells, but I’ve been meaning forever, and now it’s time to give them a time; -) xx
For some reason, I’ve never been a fan of tomato sauce in the pizza … Very little olive oil, grinding a good salt and pepper, a small amount of herbs … the tomato sauce is very strong and far from other flavors.
I think I’ve been making white pizza all this time without knowing. I certainly thought the white pizza had a white sauce on it. Looks like I’ve learned something new.
And also gained a great craving for pizza. I’m telling you, it’s bad in here. PURE EVIL !!! I have to leave now and never come back. Or Try. Again.
Just made this – really tasty! I made two smaller pizzas, lowered the temperature by 25 degrees and made 13 dishes instead of 15 pizzas. I used the white pizza with spinach and the prosciutto arugula pizza. Couldn’t have been better. Still, you definitely need to salt it up enough.
I’m looking for the perfect cauliflower dough recipe, and many of your interests seem to last forever or it doesn’t seem right. I’ll definitely try it! Thanks for sharing!
I’ve always wanted to make a cauliflower crust pizza. Do this with this recipe at the end. Since my first time, I’ve been making half of the spinach / sun-dried tomato pizza, the other half with red sauce and cheese. Well, both were good but the spinach / dried tomato side was perfect! For spinach, I sautéed half of the fresh spinach and added fresh raw spinach, which turned out to be a great combo. I also prepare pizza on the eyes instead of measuring this recipe. Therefore, more cheese, more spinach and more roasted tomatoes. Very yum!
This looks great! I definitely need to get some pointers from here … I wrote a blog post on my cauliflower pizza version, there is nowhere near this standard but I’m still learning, it would be great if someone wanted to check it out 🙂 http://thatthoughtfulgirl.blogspot.co.uk /2014/09/pizza-with-twist.html
I just came across this article and I have to say that I have never eaten a white pizza with feta cheese and crust – and I’ve eaten a lot of white pizza. What I have is made with bechamel sauce or the like. I love the sound of it, even though I probably prefer to leave the sun’s rays – because I like the tomatoes of my pizzas… 🙂
I would have done it more often if there wasn’t enough PIA to squeeze all the water in cauliflower rice! After cutting my rice in a food processor, I found Google. After finding a suggestion to fry the flowers, I placed them in the food processor. Voila, no water! Next time I’ll try it differently
Not only did this pizza and it was also bomb! The only thing I could change was to remove the salt from the crust, it probably looked too salty to me. But other than that, it was amazing. I will definitely be doing this pizza crust again and trying it with different toppings! Unfortunately, hubby couldn’t try it cuz I just tried and hated a sweet potato bread recipe I made. I wish he’d done this first job, I knew you’d like it!
I just did this pizza today, followed the recipe exactly and it turned out really great! I had grinded too much cauliflower, so I made 2 pizzas. Then add some goat cheese and try some different ingredients?
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How houseplant is stored again
Spring and garden calls, but there is a final task for the indoor gardener.

Re-popular houseplants must be re-stored every two years to remain strong and healthy.

Many of these plants grow naturally on the gloomy ground of the rain forest, and although they have adapted to a large number of root rivalries, the limits of a pot will eventually become very restrictive. Some common house plants want to be attached to a small flowerpot – clivas, scheffleras, lilies of peace and ficus – but they will need to be stored again over time.

In addition to dealing with root congestion, plants that are too long in a pot sit on compacted and exhausted soil and may have a build-up of harmful fertilizer salts.

[I was a serial houseplant killer until I stopped making these five mistakes.]

How do you know if a plant needs reproduction? Turn the pot upside down: The most obvious sign of a plant attached to the pot is that the roots grow through the drainage holes. Hold the lower stem of the plant firmly and pull out the container. If you see a pale thick pale root, it’s time to take action. If the pot doesn’t slip, it’s probably held by cramped roots. If the pot is plastic, you can cut the container – I use pruners, but watch out for your fingers. If it is clay, you may need to break it with a hammer.

Nathan Roehrich, Greenhouse Production Manager at Brookside Gardens, calls a cordyline from a six-inch to eight-inch container. (Montgomery Parks)
Another sign of the problem is that the plant always looks thirsty – despite hardworking irrigation – it fades. This is because the ratio of roots to soil increases too much. The same problem can also lead to a significant decrease in plant viability.

Irrigate the plant well the day before re-precipitation to reduce ordeal stress and make the roots more workable.

After removing the plant from the pot, you have to bring the roots to a more natural state. The degree of effort depends on overcrowding levels. I asked Nate Roehrich, the greenhouse production manager at Brookside Gardens in Wheaton, how he did this. We went again to look for a plant that was begging for hiding and trying to find a painful cordid in a gallon container.

When we took the job, I realized that the roots were softer than me. This was because a week ago, I had to buy a big knife in the most cramped root system I’d ever seen – in the inner courtyard that I bought just a month ago. This leads to another point: Just because a houseplant is new to you does not mean you are hiding happily. Growing season late or in winter, houseplants spent months to grow thick roots. Buy them – especially if they are on sale – but be prepared to prepare them for the coming season.

The thinner the roots, the more gentle you should be. One way of working them loosely with minimum damage is to wash the old soil, preferably with ice, not with ice.

Thin but pointed roots, cut them with scissors. If they are thick and compressed, you can use a knife to draw the edges. For truly cramped roots such as my palms, you can use a sharp knife or pruning saw to lift the bottom inch or so, and then use a three-way soil cultivator to free the roots from each other and old soil.

Roehrich didn’t use anything other than his hands on cordyline. As a rule, it does not remove more than a quarter of the root mass during storage.

A root pruned plant can be brought back to the same pot, but it is better to give it a slightly larger nest – a pot with one or two inches more on top. The larger one carries the risk of root rot due to increased soil moisture. Some pots are placed in a decorative exterior or cache pot, and some have an integrated plate on the bottom, but in any case the new pot must be emptied.

There is a confusing range of soil and compost products for sale, but for most houseplants you want to store the soil (or the pot mix). This is typically a peat-based mixture illuminated with perlite. Some gardeners think the soil is still prone to the pond and they want to add additional perlite. Orchids and succulents need their own special blends.

Keep the plant at the same soil level as before – you are deeper and at risk of crown decay – but for efficient watering the soil line must be under the pot mouth.

When filling fresh soil with another, keep the plant at the right level with one hand. Roehrich then touches the pot several times to get rid of any air pocket. I love that the plant is watered and then reassembled as necessary to encourage the soil to sink.

After the last watering, allow the plant to rest – away from direct sunlight, even if it is a bright plant. Water again when the soil feels dry. Fertilization for a while; wait until you see a new growth that can last for two to four weeks.

Roehrich said that the plant will first put its energy into repairing its roots before turning the energy into initial growth.

After the plant is re-potted, shape the leaves by removing dead, diseased or damaged leaves.

The project creates a lot of confusion. If your luxurious, fully submerged flowerpot is being renovated, it can be served on a light day or indoors in a large plastic tub on the patio or balcony. A storage container will do the trick.

Revitalizing a plant in this way also has a way to restore the spirits of the indoor gardener.