Yes, we made a Quaranriflowerita (Quarantine-cauliflower-margherita) Pizza this past Friday for Lent. Grab your wine or beer.
Let’s talk.
Were we purposely being health conscious? No. This crust isn’t exactly low-carb, but it is gluten free if that makes or breaks the deal for you.
Do we love regular dough pizza? Yes. Our favorite is actually Sicilian.
Curiosity struck us.
We had tried recently cauliflower General Tso Bites from Trader Joe’s. Air fried. And also their buffalo chicken bites. Loved them all. So, why not try Wegman’s pizza dough cauliflower style?
It was crispy. Tasted like a flat bread. We were convinced that maybe it wasn’t a veggie..
This pizza was so good we will be making it again this week for Lent Friday. You cannot tell the difference between regular and not.
With it, a little beverage from Troeg’s complimented this dinner very nicely.
Ingredients we used. No perfect measurement, just estimates for each pie:
- Wegman’s Cauliflower Crust. Comes with two crusts about 12″ each
- 1 cup Marinara sauce of your choosing
- 1 fresh large tomato from the vine, cut into thin pieces to layer over the marinara. Amount per your choosing.
- 2 tsp. Tony Chachere’s Creole Seasoning
- 1 cup Soft Mozzarella Cheese, crumbled
- 2 tbsp aged asiago cheese (the dry kind, we had it in the fridge) shredded Reggiano cheese would work just as well
- 1/8 Cup Fresh Basil for each pie, cut finely
- Oregano + Rosemary Seasonings to sprinkle all over
If you are feeling extra when you make this, after all is said and done with baking, drizzle on some green sriracha. You’re welcome.
pepperjam verification
