Cauliflower or Broccoli crust pizza

Cauliflower or Broccolli  crust pizza.

Broccoli crust pizza with jalapeno,
 cheese and tomato toppings

Cauliflower crust pizza with Spinach,
cheese, and mushrooms topping

The Cauliflower crust base beneath before you put your sauce and toppings. 

Cauliflower or Broccoli heads (out of three cauliflower heads I made 2 rectangle pizzas each with 8 good sized pieces. 

1 cup Parmesan cheese or 1/2 cup mild cheddar and half cup Parmesan cheese. (feel free to do your own variations)

2 or 3 eggs if the dough like texture is 3 or more cups. 

salt, black pepper, Italian or any other seasoning of your choice

toppings of your choice (Mushrooms, tomatoes, olives, fresh basil, spinach, red pepper flakes, jalapeno etc.. for non-veg see what you like) 

Parchment paper

Pizza Sauce or any sauce you like, (spicy or non spicy etc...)

mozzarella cheese 1/2 cup.

For raw crust, you can use either of these methods or hey try your own and share with others. 

1. So I used 3 cauliflowers for this to experiment. One I grated manually by hand. It was 4 cups grated but when I roasted it on the stove top, after softening it and squeezing the moisture out it became about 2 and a little more cups only. 

2. The second head I chopped small pieces and put it in the blender to chop/grate and that was about a little over 3 cups but when I microwaved it for 5 minutes and then squeezed the water/moisture out it became just a cup and a half. 

3. The third one, I put a little bit of water and steamed it on stove top after chopping in smaller florets and then crushed it by hand while it was warm. that came to about 2 cups. You will not get a fine grains out of this but it works! 

Try any of these methods or your own. 

After you have made this 'dough' like material, add 1 cup of Parmesan cheese and 2 eggs, and seasoning, salt and black pepper. Mix well. 

Use Parchment paper and spread the Cauliflower/broccoli 'dough' like mixture on it evenly. Make the shape as you like, square, rectangle or round. About 1/4 inch thickness or a little more. 

Bake in the preheated over for 400 F. degree/205 Celsius for 15 or so minutes until the base looks ready and you are able to lift it without breaking it. 

Remove from the oven and add sauce and a little bit of mozzarella cheese and toppings and then finish with spreading the remaining mozzarella cheese a little bit of seasoning like Italian or oregano etc.. Bake it again for 5 or so minutes until cheese is melting well and it looks ready to eat. 

Makes 8 pieces of good size. 

(Please feel free to reduce/add cheese and seasonings etc.. as per your taste and liking.)

12 Ingredients for Broccoli crust pizza

• 8 oz(s), Tomatoes
• 1 dash, Salt, table
• 106 g, Pizza Quick Sauce
• 1 dash, Spices, pepper, black
• 0.50 cup, pieces or slices, Mushrooms, white, raw
• 1 pepper, Peppers, jalapeno, raw

• 0.50 cup, Spinach - Raw
• 0.50 cup(s), Parmesan Cheese
• 0.50 cup, Cheddar Shredded - Mild
• 0.50 cup, shredded, Cheese, mozzarella, nonfat
• 2 medium head (5-6" dia), Fresh, Organic, Raw
• 0.25 teaspoon, Italian Seasoning

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 110
% Daily Value *
Total Fat 5 g	8 %
Saturated Fat 3 g	14 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 23 mg	8 %
Sodium 296 mg	12 %
Potassium 375 mg	11 %
Total Carbohydrate 8 g	3 %
Dietary Fiber 4 g	15 %
Sugars 4 g
Protein 10 g	21 %
Vitamin A	15 %
Vitamin C	141 %
Calcium	24 %
Iron	5 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

12 Ingredients for Cauliflower crust pizza

• 2.00 head, Cauliflower Head
• 8 oz(s), Tomatoes
• 1 dash, Salt, table
• 106 g, Pizza Quick Sauce
• 1 dash, Spices, pepper, black
• 0.50 cup, pieces or slices, Mushrooms, white, raw
• 1 pepper, Peppers, jalapeno, raw
• 0.50 cup, Spinach - Raw
• 0.50 cup(s), Parmesan Cheese
• 0.50 cup, Cheddar Shredded - Mild
• 0.50 cup, shredded, Cheese, mozzarella, nonfat
• 0.25 teaspoon, Italian Seasoning

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• Nutrition Facts
  Servings 8.0
  Amount Per Serving
  calories 107
  % Daily Value *
  Total Fat 5 g	7 %
  Saturated Fat 3 g	14 %
  Monounsaturated Fat 1 g
  Polyunsaturated Fat 0 g
  Trans Fat 0 g
  Cholesterol 23 mg	8 %
  Sodium 307 mg	13 %
  Potassium 485 mg	14 %
  Total Carbohydrate 9 g	3 %
  Dietary Fiber 3 g	13 %
  Sugars 4 g
  Protein 10 g	20 %
  Vitamin A	12 %
  Vitamin C	111 %
  Calcium	24 %
  Iron	4 %
  * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated

  
  
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Rich, healthy dry fruits chiki (bar), (Almond, Pistachio, Cashews and Sesame seeds Jaggery bar) - (brittle or paak)

Rich, healthy, dry fruits chiki (bar), (Almond, Pistachio, Cashews and Sesame seeds Jaggery bar) - (brittle or paak)

You can choose whatever nuts and combinations you prefer. This is what I had so I used whatever was at hand.

1/2 cup Almonds,
1/2 cup Cashews
1/2 cup raw Pistachio
All the above chopped as per the size of your liking,
1/2 cup sesame seeds as well.

1 cup Jaggery (unrefined and non-distilled brown sugar available from Indian or Mexican stores. It comes in a solid form dark or light brown color and you can grate it or break it before heating it up.)

2 tablespoon ghee/butter (Optional)
1 teaspoon or so cardamom powder 

1 teaspooon ginger powder

(some people put various other edible seeds, and oatmeal or rice crispy, chocolate or honey and sugar as well so experiment as you like) 

1. Heat the butter/ghee and jaggery on low medium heat until the jaggery is soft and melted.

Alternatively you can first roast the nuts before doing the jaggery syrup. So start with roasting Sesame seeds on its own in a heavy bottomed pan on low heat. Do not let it change color, just enough to let it be crispy. Do the same with rest of the nuts if you prefer, and set it aside as you make the jaggery mixture. 

2. Please do not overcook the jaggery and do not put on high heat as it will burn and the taste will be bitter. In 5-7 minutes, when it softens and thick enough, add the chopped nuts and cardamom powder. 3. Mix it well evenly.
4. Spread it gently and carefully as its hot, on a wooden or any chopping board you use in the kitchen or any plain surface. Put a plastic wrap over it and roll over it gently with a rolling pin, to give it a uniformed flatness. Do not make it too thin, it should have a little more than the 1/4 inch thickness.

5. I like to cut the pieces when its little warm in about a minute or so, so you can remove each piece after its cooled completely on its own at a room temperature. If you chop later, you may have to use a sharp knife and may have to struggle to uplift it.

Store in an air tight container. It stays good for about 2 months. 

8 Ingredients

• 2 tbsp(s), Ghee
• 1 cup(s), gur
• 8 Tbs, Sesame Seeds, Raw
• 1 tsp, ground, Spices, cardamom

• 0.50 cup, Raw Cashews
• 0.50 cups, Raw
• 0.50 cup, Raw Almonds
• 0.30 tbsp, Ginger Powder for Cooking

Nutrition Facts
Servings 20.0
Amount Per Serving
calories 113
% Daily Value *
Total Fat 7 g	10 %
Saturated Fat 2 g	8 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 1 mg	0 %
Potassium 19 mg	1 %
Total Carbohydrate 10 g	3 %
Dietary Fiber 1 g	4 %
Sugars 5 g
Protein 2 g	4 %
Vitamin A	1 %
Vitamin C	0 %
Calcium	4 %
Iron	5 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S.