Stuffed Long Hot Pizza with a Purple Cauliflower Crust

May 5, 2015

I'm going to get real here when I say I just CAN'T.

This Pizza is the bomb.com

SO delicious and NO GUILT!

Cauliflower crust is a huge life changer for me now. 

Why? Because pizza is my favorite food on the planet - I could eat it all day every day...forever.
But.....the carbs were killing me - I had to limit my pizza.

BUT NOW! I can eat ALL the pizza I want!! Cauliflower - you have saved me!

Why Long hots?? What are Long hots???? You may be asking....

The answer to your prayers is what they are.

I had these for the first time in New Jersey two years ago and I have been addited ever since. 

Long Hots are a kind of pepper, that are roasted and filled with cheese's such as mozzarella, provole and gorgonzola that are melted in a crispy layer of prosciuttio.

 

I know right...

So I took that Long Hot and made it an inspiration for this pizza!

And boy was it right...it was oh so right.

Paired perfectly with the cauliflower crust too...you can't even tell the difference.

Plus the purple adds such a nice color. You can even use the orange cauliflower for this or the plain white..but I've been staring at this purple cauliflower at my food market for weeks and finally I knew what to use it for.

 Although the edges of the pizza are browned it's when you cut into the pizza that you see the pretty purple color.

I added the yellow bell pepper to also add some color. You can use green or red whatever you have on hand.

 

 

Ingredients:

  • 1 small head of cauliflower or ½ a large head (I used purple, you can use any kind/color)

  • 1 c shredded mozzarella

  • 2 eggs

  • 5 garlic cloves minced

  • ½ tsp oregano

  • ½ tsp salt

  • ½ tsp pepper

  • 1 tsp garlic powder

  • 2 long hots roasted (bake right on the rack at 400 for 13 minutes) then cooled then thinly sliced

  • 4 slices provolone

  • ¾ c shredded mozzarella

  • 2 medium shallots sliced thin into rings

  • 4 slices of prosciutto ripped into pieces

  • 1 yellow bell pepper cut into 6 thin slices (about 1/3 of the pepper will be used)

  • Fresh grated parmesan for finishing

 

Directions:

  1. For the cauliflower crust – cut the stem off of the cauliflower keeping as much of the stalks as possible we want to use those!!

  2. Rough chop the cauliflower and place in a food processor – pulse until riced.

  3. Place the ground cauliflower into a microwave safe bowl covering with a damp paper towel and microwave for 10 minutes.

  4. Meanwhile if you have not roasted your long hots do that now. Place peppers directly on the oven rack and bake at 400 for 10-15 minutes – until blitered.

  5. Place the cooked cauliflower in another bowl (otherwise the eggs will cook from how hot the bowl is) adding in the cheese, eggs, garlic, oregano, salt, pepper, and garlic powder. Mix until well combined – the mixture will be very wet.

  6. Grab a large baking sheet and line with parchment paper – very important.

  7. Pour out the cauliflower mixture onto the parchment – using your hands to form whatever shape you’d like for your crust. (mine was about ¼ inch thick)

  8. Bake at 400 for about 15 minutes until lightly browned (you can lift up the sides without breaking)

  9. When done, top with cheese, sliced long hots, shallots, prosciutto and yellow pepper.

  10. Bake for another 10 minutes until cheese is melty and prosciutto is crisping.

  11. Top with some freshly grated parmesan, cut and ENJOY!!!

  12. Would be super dippin in marinara!! Why didn't I think of that sooner.

 

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