Roughstock Rumble, 80th & Ivy, Cauliflower Crust

Bronc & Bull Riding at Calgary’s Roughstock Rumble

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Love this couple.

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Appies at 80th & Ivy … I actually can’t figure out if it’s 80th & Ivy or Goth & Ivy …

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Real stoked crew …

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Shroom Dip

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Duck Two Ways – pretty delish.

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I made the Cauliflower Pizza Crust from the recipe found here.
I’m not gonna repeat the recipe because that’s pointless but here is a general run-through of what it entails.

a) “Ricing” your cauliflower – I used my trusty food processor but you can apparently grate it too. Then you cook in mic for 8 minutes (yeah, microwave kinda defeats the healthy aspect of it – oh weellll).

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b) Add mozza, eggs, whatever spices and herbs you want. I didn’t have all the little ingredients the recipe called for so I dumped in a good portion of parma, garlic salt, crushed garlic, dill …
Clarification: I wouldn’t replace the mozza with parma. I used both.

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c) Spoon and flatten onto pizza pan. Put olive oil or something on the pan so it doesn’t stick when you bake in your oven for 15 minutes.

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d) Meanwhile, cook up some toppings. I just did whatever was in my fridge – onions, peppers, tomatoes, bean sprouts, broccoli, zucchini. Cooked one chicken too and added. Also added spices like salt, pepper, little bit of cayenne, parsley, garlic, etc.

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e) When crust is done, take out and change your oven settings to broil.

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f) Add your toppings.

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g) Add your cheese (I went a little crazy – feta, mozza and fresh parma). Broil for a few minutes. Enjoy.

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Not only will your taste buds thank you for this, so will your stomach. You don’t get that nasty, heavy feeling – it is much lighter and the flavors of the crust are surprisingly tantalizing. Listen, I made it for 2 farm boys and they loved it, so it must be a win :) I will definitely be makin’ it again!

Happy Tuesday ♥

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