Pizza Night! Harvest Vegetable with Kale Salad
Active Time: 25 minutes / Cook Time: 50-55 minutes / Total Time: 60-70 minutes
Makes 4 servings
- For the crust:
- 1 medium head cauliflower, about 2 ¼ lbs., cut into florets OR 2 lbs. organic frozen cauliflower, thawed
- 1 egg
- 1 clove garlic, minced
- ¼ cup shredded parmesan cheese
- ¼ cup shredded mozzarella cheese
- ¾ teaspoon dried thyme
- For the toppings:
- ¼ cup shredded mozzarella cheese
- 2 cups baby kale, roughly chopped
- 1 shallot, half finely chopped and half thinly sliced
- 1 apple, halved, cored, diced, and divided (about 1 heaping cup)
- 2 tablespoons blue cheese OR goat cheese
- ¼ cup chopped toasted walnuts, divided raw honey, for drizzling
- For the Salad:
- 4 cups baby kale
- 2 tablespoons cider vinegar
- ¼ cup extra-virgin olive oil
- pinch of fine sea salt
- freshly ground black pepper to taste
- Preheat oven to 500°F with a baking sheet or pizza stone on the bottom rack.
- Rice the cauliflower in the food processor* by putting it in with the S-blade and pulsing until the cauliflower resembles rice. (You can do this by hand with your chef’s knife, but it will be messy and take quite a bit of time.)
- Transfer the riced cauliflower to a microwave safe bowl. (If using frozen cauliflower, you can skip this step—move straight to step 4, but don’t worry about burning your hands!) Cover with a paper towel and microwave for 2 to 3 minutes. Alternatively, bring a medium saucepan of water to a boil and blanch the cauliflower for 1 minute. Drain in a fine mesh sieve and proceed with step 4.
- Carefully (it’s hot!) overturn the bowl onto the center of a lint-free dish towel. Fold the sides over to cover the cauliflower and twist the ends to drain the cauliflower of excess water. Remove as much of the water as you can. **
- Transfer the drained cauliflower to a mixing bowl. Stir in egg, garlic, parmesan, mozzarella, and thyme.
- Transfer the dough to parchment paper and pat out into a ¼” thick crust, using your hands to shape as necessary.
- Transfer the pizza (with parchment paper) onto the preheated pizza stone or baking sheet. Bake for 30 minutes, or until the top is dry and lightly browned.
- Carefully (it’s fragile!) flip the crust over and bake for another 10 minutes.
- While the crust bakes, prepare your toppings: In a medium bowl, toss together the ¼ cup mozzarella, kale, diced shallot, and ½ cup apple.
- Remove crust from oven and evenly spread kale mixture on top.
- Bake an additional 7 to 10 minutes until the mozzarella is melted. Drizzle with honey and sprinkle with blue cheese, 2 tablespoons walnuts, and sliced shallots. Transfer pizza on parchment paper to a cutting board and cut into 10 pieces.
- While the pizza is in for its final bake, make the salad: Whisk together the dressing ingredients (vinegar through pepper) in a small bowl. In a large bowl, toss together the kale and dressing. Massage gently with your hands to combine and help soften the kale.
- Add the remaining apple and walnuts and gently toss to combine.
- Serve 3 pieces of pizza per person for dinner, along with about 1 heaping cup of salad. Package remaining pizza and salad in airtight containers for lunch tomorrow. Refrigerate until needed.
*Online, people have done this step with their juicers, running fresh cauliflower through and separating the juice and pulp. The pulp is much drier and a lot like a flour. If you try this method, please let us know what you think!
**The most important step in this recipe: wringing as much moisture from the cauliflower as possible! If you don’t feel like you got enough of the moisture out, you can heat a large, dry skillet over medium-low heat and continue dry the cauliflower that way.