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:

Quinoa Pizza Crust

I've tried the recipes that have water as the liquid to make the crust. The result is a crust that is a bit rubbery (not chewy in the "real" pizza crust way crust can be chewy) and tastes like water! This recipe is more calories because of the use of olive oil, but it makes a very tasty crusty crunchy crust. I don't like this leftover, the crunch goes away. It's definitely something to make and eat when hot out of the oven.

Even though you have to soak the quinoa for about 8 hours, this is super easy!

8 hours prior to needing the crust:
3/4c quinoa in a bowl. Cover with water (no measuring necessary; just use a bowl big enough to have 2 inches of water above the quinoa line then another inch or two above the water line. I usually use a small mixing bowl or 4-cup capacity liquid measuring cup (like a Pyrex style liquid cup measure).


When ready to make:
preheat oven to 425 degrees

Ingredients
8-hour soaked quinoa (that began as 3/4c of dried)
1/4c olive oil
3/4 t salt
1-1/2t baking powder
spray oil

Drain the quinoa (some water is going to be "stuck" and that's just fine).
Dump the quinoa in a food processor and begin to process.
While processing, slowly add the oil. Pause to scrape sides. Resume processing and add the salt and baking powder. The mixture will be pasty.

Coat the cold pan with spray oil (I use a caste iron 10" skillet)
Dump the mixture in the pan and spread evenly (I use a silicon spatula. It is very sticky and as you spread, you'll get holes. Just fill them in with a chunk of mixture).

Place in upper rack in oven for 12 minutes. Flip, return to upper rack for another 12 minutes.

Top with your favorite pizza toppings. Return to oven about 8-10 minutes (or till cheese is bubbly; if that's the kind you're making).

Makes 1 8-10" pizza