Pizza Night! Spinach, Caramelized Onion, and Goat Cheese with Mixed Greens Salad
Active Time: 45-50 minutes / Cook Time: 45-50 minutes / Total Time: 60 minutes
Makes 4 servings
- For the toppings:
- 1 tablespoon refined coconut oil
- 1 large sweet onion, halved and sliced into thin halfmoons
- 2 garlic cloves, very thinly sliced
- 5 oz. baby spinach
- 1 tablespoon balsamic vinegar
- 4 oz. goat cheese
- 1 tablespoon extra-virgin olive oil
- For the crust:
- 1 medium head cauliflower, cut into florets
- 2 eggs
- 1 ½ teaspoons dried Italian seasoning
- 2 cloves garlic, minced
- ¼ cup shredded parmesan
- ¼ cup shredded mozzarella
- For the salad:
- 6 cup mixed greens
- 1 cup halved grape or cherry tomatoes
- juice of ½ a lemon, or to taste
- ½ teaspoon flaky sea salt, such as Maldon OR ¼ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
- Preheat oven to 500°F with a baking sheet or pizza stone on the bottom rack.
- Heat coconut oil in a large skillet over medium-low heat. Add onion and cook, stirring often, 20-25 minutes, or until golden brown and caramelized. If the onions are browning too fast or the pan is too dry, add water by the tablespoon to slow down cooking. Stir in garlic and cook 2 minutes.
- Add spinach to pan and toss with onions until just starting to wilt. Stir in vinegar and remove from heat.
- While the onions are caramelizing, rice 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. 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 eggs, basil, oregano, garlic, parmesan, and mozzarella. With clean hands, work it into a dough ball.
- Transfer the dough to parchment paper and roll out into a thin crust, using your hands to shape as necessary.
- Transfer the pizza (with parchment paper) onto the preheated pizza stone or baking sheet. Bake for 10 minutes, or until starting to brown around the edges.
- Remove crust from oven and evenly spread onion and spinach mixture on top. Break up the goat cheese with your hands and scatter it on top of the onions.
- Bake an additional 7 to 10 minutes until crust is lightly browned and goat cheese is softened and a little melty. Drizzle with 1 tablespoon olive oil. Transfer pizza on parchment paper to a cutting board and cut into 10 pieces.
- While the pizza bakes, place 1 ½ cups mixed greens, ¼ cup tomatoes, a spritz of lemon juice, an 1/8 teaspoon salt and pepper, and 1 tablespoon olive oil on each of two plates. Serve 3 pieces of pizza per person, along with the salad.
- Package up remaining pizza and salad for lunch tomorrow (you may want to wait to combine salad ingredients until just before eating, so the lettuce does not get soggy).
*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.