Hardly a recipe, this Grilled Corn Pizza with Burrata and fresh herbs is a flavorful launching point, which you can adjust to your whims and fancies (but don't skip the lemon zest!).
What this recipe is not:
- A tool for teaching an ESL student the culinary significance and the translation of the word “pizza.” It is not that.
- A pizza to offer to someone who is *legitimately gluten free but who has tasted pizza at its most glutinous, doughiest, finest. It is not that. (*legitimately gluten free, not one of those, “oh, I”m off the gluten now” types who clearly still has muffin crumbs on his or her lips from breakfast. You can offer this as pizza to them).
- A new contender to go into the ring with Chicago and New York. It is not that.
What this recipe is:
- An interesting way to eat more cauliflower. It is that.
- Practically a corn-free polenta. It is that.
- A recipe you can make on a weeknight and feel really proud of the effort you invested in your dinnertime. It is that.
- Good. It is really good. But it’s hardly a pizza.
- A vehicle for bacon. It is that. Unless you’re gluten free and vegan. Then, don’t even get me started.
So if you’re still on board with this cauliflower [non]pizza, proceed. The recipe awaits!
Cauliflower Crust Pizza with Bacon, Mushrooms and Kale
About This Recipe: Though closer in consistency to a thicker polenta, this cauliflower “crust” is a good way to eat your favorite pizza toppings while eating more cauliflower. It’s gluten free, so it’s a safe bet for feeding a crowd. By changing the slice size or shape, you could alter this to be a crowd-pleasing appetizer.
October 2014 My middle school "Family & Consumer Science" teacher described pizza as healthy. Healthy. I could misconstrue her words. I could use some small version of her in my…