shaved brussel sprout and bacon pizza

Hi lovelies, Eunice here! Fact of the day for those who don't know me very well - I am engaged to a lovely, sweet boy and am in the midst planning our wedding. My dear fiance Eddie loves pizza, as do I. But with the big day looming ahead, I must say guilt follows me with each bite full of oozing cheese & fatty carbohydrates. Here comes Lena, swooping in to save the day with this guilt-free, drool-worthy gluten-free pizza.

Can I be so daring and say this is one of the best pizzas I've ever tasted? This is healthy, healthy, delicious, and healthy some more. You have a cauliflower crust toasted to perfection, with a layer of goodies - brussel sprouts, some more greens, cheese, bacon, avocado, and then finally the "family gem"-- the egg. Yes, you just crack an egg, pop the pizza in the oven and figure out what to do as you oh so patiently wait for that sucker to bake to golden perfection. 

Make sure to use your (clean) hands and devour as soon as the pizza is out of the oven. Please no forks and knives. Until next time lovelies, grace & peace. xoxo

recipe

shaved brussel sprout & bacon pizza// makes two 8-in. pizzas

prep time: 40 min

cauliflower crust// bake at 400' for 18-20 min. before putting on toppings

1 garlic clove, minced

1 Tbsp extra virgin olive oil

1/2 head of cauliflower

1/2 cup shredded mozzarella cheese

1 egg, beaten

1 tsp dried oregano

1 tsp fresh rosemary, chopped finely

1/2 cup brown rice flour

1 Tbsp coarse (or fine) cornmeal

2 Tbsp garbanzo bean flour

1 Tbsp flaxseed meal

1/4 tsp salt

directions

Preheat the oven to 400'. Use a mandolin or a potato ricer to rice the cauliflower. Microwave the cauliflower for 7 minutes. In the meantime, combine the rest of the ingredients in a bowl. When the cauliflower is removed from the microwave, let cool. When slightly cooled, combine the cauliflower with the rest of the ingredients and form into a dough. Separate the dough into two equal pieces and assemble into a circle on parchment paper on a baking tray. Bake for 18-20 minutes, or until browned.

brussel sprout and bacon topping

5-6 slices bacon (the more bacon, the better)

2 cloves garlic, minced

1 lb brussel sprouts (about 12 brussel sprouts), shaved or chopped finely

2 scallions (greens and whites), chopped

1/2 cup arugula

pinch of crushed red pepper

1/4 tsp pepper

1/8 tsp salt

4 oz. (1/2 cup) gruyere cheese

4 oz. (1/2 cup) fontina cheese

4 Tbsp Parmesan cheese (2 Tbsp on each pizza)

1 egg

1 avocado, slivered

juice of 1/2 lime

directions

Chop bacon into bite-size pieces and cook on a skillet. Once the bacon bits are browned, remove the bacon from the pan and place on a paper towel to absorb the excess oil.  Leave 1 Tbsp of the bacon grease in the pan and discard the rest. Cook the garlic in the bacon grease until fragrant, about 1 minute. Then, briefly cook the brussel sprouts, scallions, and arugula with and season with salt, pepper, and crushed red pepper until slightly wilted, about 1 minute. Once the crust has finished baking, remove from the oven and start assembling the pizza. First, place the brussel sprout mixture at the base of the pizza. Then, add 1/4 cup of each of the gruyere and fontina cheeses onto each pizza. Also, add 2 Tbsp of parmesan to each pizza and crack the egg onto the center. Alternatively, you can fry the egg and place on last. Broil the pizza until most of the whites of the egg have cooked. Once out of the oven, sprinkle the juice of 1/2 lime and place the slivered avocados onto the pizzas. Cut and enjoy!