you guys. i'm almost in my mid 30s. lest you think this is about me lamenting over it, rest assured, it's not. i'm glad i'm out of my twenties, a time in which i felt was the second coming of my adolescence, even more riddled with self-absorption and doom laden than the first. it was a time full of petulance, laziness, pretentiousness; i was self-indulgent, self-important, self-righteous, even self-loathing, all the countless selfs but not self-confident, the one self that i needed the most.
so now i'm sitting here, reflecting a bit (ok, a lot) about the lessons i've learned on the way to where i am today. here are my top five:
lesson #1: when doing laundry, separate. thankfully dw does that now.
lesson #2: you are a perishable item. live accordingly.
lesson #3: having romantically barren years is ok.
lesson #4: magic happens outside of your comfort zone.
lesson #5: comparing yourself to someone else's best is soul crushing.
and now i feel self-smug cus it seems like i know it all. i don't. i'm still taking lessons, i'm still learning from them, only this time i'm more self-aware to not be an asshole while i'm doing it.
this cauliflower crust pizza was a lesson for me: i was skeptical, i may have even scoffed when i first read about it from food loves writing. i have since learned a few things: pizza can now return to my diet, crust does not have to fill you up in such a way that you feel sick after, and trying to flip this crust is a bad idea. what is a good idea tho topping it with fresh, local produce from the csa, like a harvest of all that is good during the season.
CSA Pizza with Cauliflower Crust
adapted from the Happy Go Lucky Vegan
the first time i made this, i used brown rice flour which made the crust crisper, whereas the second time almost a cup of almond flour was used and it was chewier, dw thought it was more like a traditional pizza crust. i preferred the first.
460gr ground raw cauliflower flourettes
3/4 cups *some kind of flour, such as brown rice flour, almond flour if you're gluten free or reg. AP is fine
3 TBL nutritional yeast
3 TBL dried italian seasoning
toppings, whatever you want, i used:
sliced green pepper
pre-heat oven to 450F
pulse cauliflower in a food processor, but don't get crazy, you don't want it to get mushy. aim for small rice kernel consistency.
whisk 3 eggs and mix all the other ingredients of crust together. i'll be honest, the mixture was kinda wet, i added maybe 1/3 cup of extra flour in but it never really formed a ball and i read a variation of this recipe where the blogger was able to flip her dough a few times. yeah, i wasn't able to. it's ok, i'm not a failure and if you can't do it, you're not either.
pour half the mixture on parchment paper. spread it out as thin as you want. it might be messy, but it'll mainly be awesome.
bake crust alone for 15 minutes. take out of oven and top however you want, spreading stuff, dolloping it, or whatever. bake an additional 10 minutes. remove from oven, enjoy.
repeat with remaining crust mixture.