Description
Have your pizza and eat it too! Once you get your hands on this Cauliflower Crust Pizza with Mushrooms, Sirloin, and Fresh Mozzarella you will have a hard time denying how much you like this cauliflower crust pizza! Healthy yet tasty!
Ingredients
- FOR THE CRUST:
- 1 head Cauliflower, Cored And Cut Into Florets
- 2 whole Eggs (large)
- ½ cups Pizza Cheese, Shredded
- ¼ cups Italian Bread Crumbs
- ¼ teaspoons Salt
- FOR THE MUSHROOM TOPPING:
- 8 ounces, fluid Mushrooms (button Or Cremini)
- 1 Tablespoon Olive Oil
- 3 Tablespoons Shallot, Minced
- ½ teaspoons Dried Thyme
- 2 teaspoons Soy Sauce
- FOR THE SIRLOIN:
- 2 Tablespoons Butter, Unsalted
- 5 ounces, weight Sirloin Steak, Cut Into Bite Size Pieces
- 2 Tablespoons Teriyaki Sauce
- 1 Tablespoon Soy Sauce
- FOR ASSEMBLING THE PIZZA:
- 4 ounces, weight Fresh Mozzarella
- 1 Tablespoon Olive Oil
- Thyme, For Garnish (optional)
- 2 Tablespoons Shredded Parmegiano Reggiano Cheese, For Garnish (optional)
Preparation
For the cauliflower crust:
Preheat oven to 425ºF. Line a baking sheet with parchment paper and set aside.
Place cauliflower in a food processor and pulse until finely ground. It may be necessary to do in 2 batches.
Transfer to a microwave safe bowl and cover with plastic wrap and poke a hole in it. Microwave on high for 2 ½ minutes, stir, and microwave another 2 ½ minutes. Let cool 10–15 minutes.
Place cauliflower in a clean dish towel and squeeze out all of the water.
Combine cauliflower in a bowl with eggs, pizza cheese, bread crumbs, and salt until incorporated. Pat crust mixture onto prepared baking sheet into a 9×13 rectangle or close to that. Crust should be about ¼ inch thick. Bake for 12–15 minutes or until crust begins to brown.
For the mushroom topping:
Place half of mushrooms in food processor and pulse until finely chopped. Scrape sides of bowl and pulse again. Transfer to bowl and set aside. Slice remaining mushrooms.
Heat 1 tablespoon olive oil at medium heat and add chopped mushrooms. Cook for 10–12 minutes or until mushrooms render their liquid and bits of mushroom begin to stick to pan and become crusty. Add shallot, thyme, and soy sauce. Salt and pepper to taste (I added ¼ teaspoon salt and dash of pepper at this time). Stir and cook for another 2 minutes. Transfer to plate in a thin layer and refrigerate for 5–10 minutes.
For the sirloin:
Add butter to a small skillet and heat over medium-high heat. Once butter has melted, add sirloin steak pieces and cook for 90–120 seconds, just long enough to brown outside. During last 30 seconds, add the teriyaki sauce and soy sauce and then promptly remove and transfer to small bowl.
To assemble the pizza:
Spoon and scatter mushroom bits over entire pizza crust, followed by fresh mozzarella chunks, sliced mushrooms, and sirloin bits. Drizzle olive oil over top of pizza. Bake at 425ºF for 5–6 minutes.
Optional but recommended: After baking pizza, sprinkle thyme over entire pizza along with fresh Parmigiano Reggiano cheese. Serve immediately.
