Cauliflower-Mash Brussel Sprout Pizza

I had something similar to this at the restaurant Jane in NYC. My version includes the quinoa crust, providing a crunchy delivery of the peppery and salty goodness sitting on top. I generally make the cauliflower mash for dinner on a different night, then use the leftovers for a quick pizza that doesn't taste at all like a dinner using leftovers.

Ingredients:
Cauliflower mash --click here for recipe--
4oz of cubed pancetta, sauteed*
1-2c chiffonade-cut raw brussel sprouts (about 5-8 brussel sprouts)
       **substitute chopped kale if you don't have brussel sprouts.
Either: 1 recipe of quinoa pizza dough click here for recipe
 Or:  1 recipe of whole wheat pizza dough --click here for traditional dough recipe--

*Veg substitute for the meat: 1/4c chopped sun dried tomatoes packed in oil; drained)

Directions (for quinoa crust):
1. Make the crust but about 5 minutes prior to the second side's cooking time, take out to add the other ingredients. While it's cooking, brown the pancetta, chiffonade the brussel sprouts, and warm up the cauliflower mash.
2. Keeping crust in pan, spread about 1-2 cups of the mash evenly (depending on how thick you like it). Then pile on the brussel sprouts and scatter the pancetta or sun dried tomatoes.
3. Return to oven for 10 minutes more

Serve!

Directions (for whole wheat flat bread):
1. Make the crust but about 5 minutes prior to the second side's cooking time, take out to add the other ingredients. While it's cooking, brown the pancetta, chiffonade the brussel sprouts, and warm up the cauliflower mash.
2. Keeping crust in pan, spread about 1-2 cups of the mash evenly (depending on how thick you like it). Then pile on the brussel sprouts and scatter the pancetta or sun dried tomatoes.
3. Return to oven for 10 minutes more

Grace asks for seconds on this one!

Here's a shot of the whole wheat flatbread dough with kale as a sub for the sprouts:

Cauliflower Mash

This is not a sub for mashed potatoes because this peppery velvety mash is way better.

Ingredients:
1 head cauliflower, chunked into large cubes (about 2-3")
1 russet potato scrubbed and chunked into about 2" cubes
3/4t white pepper (white. NOT black pepper)
1/2-1t salt (to taste); plus 1/8c salt for cooking water
1/8 c olive oil
1T lemon juice
1/8c-1/4c cooking liquid

Directions:
1. Fill a large pot (about 6-8qt capacity) with water plus 1/8c salt, leaving room for volume when you add the cauliflower and potato.  Bring to a boil. Add the cut cauliflower and potato and cook till the potato chunks are fork-tender (about 10-15 minutes). Drain, but save some of the cooking liquid.

2. Put cauliflower and potato plus a few tablespoons of the reserved cooking water in a large capacity food processor and begin processing. Slowly add the olive oil, lemon juice, salt, and white pepper. If too thick, add a bit more of the cooking water (see below picture for consistency illustration).

Makes about 8 1-cup servings.

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 92
% Daily Value *
Total Fat 7 g	11 %
Saturated Fat 1 g	5 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 22 mg	1 %
Potassium 295 mg	8 %
Total Carbohydrate 5 g	2 %
Dietary Fiber 2 g	8 %
Sugars 2 g
Protein 2 g	4 %
Vitamin A	0 %
Vitamin C	61 %
Calcium	2 %
Iron	3 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.