This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #ShareWineandBites #CollectiveBias. A Cauliflower Crust Pizza, accented with autumnal flavors like caramelized apple, smoked mozzarella and fresh arugula, is a new way to enjoy pizza night.
I went camping up in the Sequoia National Forest over the weekend, and it was magical to say the least. I promise to get to this incredible Caramelized Apple & Smoked Mozzarella Cauliflower Crust Pizza and tell you why you need it in your weeknight life in just a moment, but first I have to reflect briefly on how calm and centered I feel after a refreshing weekend in the mountains.
Even with a figurative mountain of things to do upon my return, I somehow feel like it’s all going to sort itself out, no need to stress. Suffice it to say that a trip into the wilderness with nothing to tend to except for shelter, fire, food and wine was exactly what I needed in order to recharge my batteries. It was good to just focus on the basic necessities for a few days, I hope this feeling lasts!
Now, notice I included wine in my list of basic necessities. I feel strongly that food and wine are inextricably linked. I love how much wine can elevate even a simple weeknight meal, and how you seem to savor over the moments of a meal more when there’s wine involved.
So I was elated to partner with Dreaming Tree Wines to share my version of a weeknight classic- pizza night! This cauliflower crust pizza does require some effort…so maybe it’s better saved for a Friday night when you’re feeling more celebratory and want to linger in the kitchen a little longer.
This low-carb, gluten free cauliflower crust pizza is topped with a gourmand’s assortment of toppings that I specifically selected for their autumnal awesomeness as well as their ability to pair with a glass of red or white wine, if you so choose.
Let’s learn a little more about Dreaming Tree Wines and why I love to pair them with this Cauliflower Crust Pizza:
- The red blend called Crush is a dark blend of Merlot, Zinfandel, Petit Syrah and Tannat. The richness imparted from 16 months of oak aging harmonizes with the smoky mozzarella in the pizza.
- The Sauvignon Blanc is crisp and zippy, with lots of citrus notes that play well with the sweet-tart caramelized apple and fresh arugula.
- What I love most about Dreaming Tree Wines though is their commitment to sustainable winemaking practices. Dreaming Tree has also donated over $1 million to environmental programs that protect tree and forestry programs across the country- my husband and I DEFINITELY felt good about bringing these wines up to the Sequoias to enjoy with the rest of our meals on our camping trip!
- We sipped Dreaming Tree with everything from grilled chicken and vegetable polenta bowls, to tofu ramen and an epic cheese and charcuterie board (yes, we eat quite well when we camp), so I can say with confidence that in addition to being quite affordable (I found them at my local grocery store for under $15 each), these wines are VERSATILE from a food pairing standpoint.
For more recipe and wine pairing ideas and to find the nearest drug, grocery or mass store where you can purchase Dreaming Tree Wines, visit the Dreaming Tree website.
And, if you make this Cauliflower Crust Pizza with Caramelized Apples and Smoked Mozzarella, please share it using #LePetitEats and #ShareWineandBites.
Cauliflower Crust Pizza with Caramelized Apple & Smoked Mozzarella
For the Cauliflower Crust:
- 3 pounds cauliflower cut into florets
- 1 Tbsp + 1 tsp garlic minced
- 1/2 tsp salt
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon black pepper
- 1 1/3 cup grated Parmesan cheese plus 1/4 cup, divided
- 2 egg whites
For the toppings:
- 1 tablespoon unsalted butter
- 1 large apple cored and diced
- 1 tablespoon brown sugar
- 1 cup smoked mozzarella
- 1/4 cup red onion thinly sliced
- 1 large handful arugula
- Olive oil for serving
- Preheat oven to 400 degrees and line two pizza pans with parchment paper.
- In a large food processor, process the cauliflower until a fine crumbled texture is reached. Do this in several batches if necessary.
- Place the cauliflower into a large bowl and microwave for about 10 minutes, stirring halfway through. Let stand until cool enough to handle, about 15 minutes.
- Place cauliflower into a clean kitchen towel or cheesecloth and wring out as much excess moisture as possible. This task also may need to be done in batches.
- Transfer the cauliflower back into a large bowl and add in the garlic, salt, pepper, oregano, crushed red pepper and 1 1/3 cup Parmesan. Stir until well combined and then add the egg whites, mixing until well combined.
- Divide the cauliflower in half and spread onto on the pizza pans, forming a ridge along the outside for the crust.
- Bake until golden brown, about 30 minutes.
- While pizza crust is cooking, assemble the toppings. In a small skillet over medium heat, add butter and apples. Cook for 3-4 minutes, stirring, then add brown sugar and continue to cook for another 2-3 minutes or until apple is browned and caramelized.
- Once the pizza crusts are cooked, remove from the oven and preheat the broiler to high heat. Divide remaining 1/4 cup of Parmesan over each pizza crust (2 tablespoons each). Top each pizza with 1/2 cup smoked mozzarella, 2 tablespoons red onion and half of caramelized apples.
- Broil the pizzas just until the cheese melts, about 2-3 minutes. Remove from oven and top with fresh arugula and a drizzle of olive oil just before serving.