Cauliflower what?...pizza to share with company!

Oh I have been dying to share this with all of you..
I have made it twice in less than a week and I'm still dreaming of its delicious simplicity.

So when I went grain-free, slowly my dreams emerged into dreams of  food I could no longer eat with faces on it. As if they were taunting me or I was bidding farewell..Weird I know! And pizza was one of those "face foods" that I had to make amends with that we could no longer be friends...boo!

But, along came cauliflower.
This albino tree like vegetable has come under disguise in so many of my grain-free dishes and in the Cauliflower Pizza Crust it Did.Not.Dissappoint!

The Link below is the exact recipe that I used for the crust and the actual Meat Lovers Pizza you see in the following pictures.

http://www.againstallgrain.com/2012/03/07/meat-lovers-pizza-with-cauliflower-crust/

This is the crust.
First the cauliflower is chopped into tiny pebbles with a food processor, steamed and then all other ingredients are added to it. Once I stirred it together, I plopped it in a mound onto my parchment covered pizza stone. I patted it out into a round that was about 1/4-1/2 inch thick and left about an inch around the edge. What's crazy is once it bakes it comes together like the b-word...bread! What?!

Now I did flip the crust over onto a pan and back onto the pizza stone so I could CAREFULLY peel the parchment paper off the crust and brown the bottom side a tiny bit.
Look at this picture..that is cauliflower, friends!!

Then start layering up!

I followed most all the ingredients listed in the recipe as well as adding shaved Parmesan that you can find already shaved in packages in the cheese section of your grocery store. Now I did take out the mushrooms and added turkey pepperoni...but you could do anything.

Oooooh! Aaaaaaah! this is a food face I can dream about.

I did do a side of a simple Caprese Salad.
This salad is alternating slices of tomato, mozzarella, and a basil leaf.
Drizzle the green, white and red rows of goodness with olive oil and then drizzle with reduced Balsamic Vinegar..Basically to reduce the vinegar -place about a cup vinegar in a sauce pan and put on medium heat. Let the vinegar come to a low boil and stir often as it thickens. When it thickens and runs slowly off the spoon it is ready to shine..

Then tah-dah! This is the best way I like to eat my meat and veggies.

Plan this for a meal this week.

I guarantee you will not be disappointed!