Laughing, Weeping, Living

Life happens. You laugh about it or cry about it, sometimes both.

Eggroll Pizza

on March 21, 2014

100_2074Folks, the pinnacle of culinary invention has now been achieved. The world has now witnessed the marriage of two perfect foods, which have become, in their union, a single even more perfect food.

It all started this afternoon when I experienced a craving for Chinese fast-food eggrolls, a craving that was never to be fulfilled on a Friday during Lent. So I took matters into my own hands. I already knew I was experimenting with pizza for dinner, since I recently read a recipe for pizza crust made from cauliflower puree. Why not experiment with the toppings as well?

So I followed the cauliflower crust recipe: Chop up one head of cauliflower into smallish pieces. Pan fry in 2 tablespoons of olive oil until crisp-tender and browning. Puree in a blender or food processor with 1/2 cup cornmeal, two eggs, salt and pepper to taste. Throw in extra seasoning if you like. Line a pizza pan with parchment and pour out the batter. Spread it around to fill the pan. Bake at 450 for 20 minutes.

While the crust bakes, prep the toppings. I used some of my red cabbage sauerkraut, rinsed and drained, matchstick carrot pieces, thinly sliced bell pepper, and about a teaspoon finely minced fresh ginger.

I made an asian peanut sauce from this Rachel Ray recipe. I could eat this sauce everyday, on anything, it’s so delicious.

So, when the crust is baked to your liking, spread the sauce, then arrange the kraut, pepper slices, carrot shreds, and sprinkle the fresh ginger. Bake an additional 10 minutes or longer if you like your veggies cooked more thoroughly. I liked to keep them fairly fresh since I had all that lovely sauerkraut on there. Cooking the kraut kills all the probiotic organisms which are the main reason to even eat the stuff.

I was actually not overwhelmed by the cauliflower crust. It tasted good, but it didn’t hold together and we had to eat the pizza with forks. I can see where I personally went wrong and I’m willing to try it again, but I’m not convinced it’s worth the trouble for me. I added a bit of water to the blender because the stuff wasn’t blending and I probably should not have done that. I think a food processor would work better for this job. I am planning to try these same toppings on a regular pizza crust and see how that goes. I can’t wait!

This pizza satisfied my eggroll craving, and it looked so pretty. Definitely a flashy dish that would even impress company! If you can convince them to try it!

One response to “Eggroll Pizza

  1. JeneaSwainston says:

    I’m sure to be tossed out of the kitchen if I try this but I’m going to anyway! Thanks for sharing!

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