Tuesday, December 11, 2012

Cauliflower Walnut Cream Pizza Topped With Daiya, Tofurky Polish Kielbasa, Maple Tempeh, & Roma Tomatoes

Fancy a slice? Tastes like a rich gourmet heaven.
My love for cauliflower cheese just knows no bounds.
I put it in pasta, rice, quinoa, couscous, atop of veggies, and everything in between.
It called out to be on pizza.
I swear it did!
Much different than chocolate ardor, this creamy sauce atop a whole wheat crust layered with savory kielbasa, sweet tempeh crumbles, juicy Roma tomatoes, and melted Daiya is easily one of the best pizzas I've ever made.
There's much prep work involved, but it's well worth the mouthwatering wait.

Cauliflower Walnut Cream Pizza Topped With Daiya, Tofurky Polish Kielbasa, Maple Tempeh Crumbles, & Roma Tomatoes Recipe

Pizza Dough

Cauliflower Walnut Cream*

1 cup frozen cauliflower
1/4 cup crushed walnuts
1/4 cup unsweetened almond milk
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon turmeric
1/4 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoon nutritional yeast (optional)

*  this version excludes tofu and substitutes coconut milk with almond.

Pizza Topping

1 Tofurky Kielbasa Polish Style Sausage
2 Roma tomatoes, sliced
2 1/2 cup Daiya Mozzarella & Cheddar Style Shreds
1 teaspoon Italian seasoning

Tempeh Maple Crumbles

4 oz tempeh (half a block)
1/4 cup low sodium vegetable broth
2 tablespoon maple syrup 
2 teaspoon balsamic vinegar
2 teaspoon Italian seasoning blend
1/2 tablespoon fennel seed
1 teaspoon ground coriander
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 teaspoon salt

Prepare pizza dough and make the Cauliflower Walnut Cream Sauce beforehand- meaning cook cauliflower, and puree it with the following recipe ingredients in a blender.
As vegetable broth is brought to a boil, in a medium bowl- crumble tempeh, mix it with all of the other components, and add to boiled vegetable broth.
The tempeh is done when all the broth has been evaporated. Approximately 5-7 minutes.
Ready the toppings- slicing the sausage & Roma tomatoes.
Once the 10 minutes has passed, spread dough out onto a greased pizza pan. Also, I massaged an additional 1/2 teaspoon of olive oil onto the dough. Keeps it moist. 
Layer on the Cauliflower Walnut Cream Sauce.
Add on generous amounts of Daiya. 
Roma tomatoes come next.
Tofurky Kielbasa Polish Style Sausage slices atop.
Maple Tempeh Crumbles!
Lastly, a little more Daiya. Bake for 20-25 minutes. 
The best part!
The first bite is blissful!
Those plump Roma tomatoes take over the need for traditional pizza sauce, the way oozing Daiya melts into the Cauliflower Walnut Cream entices the hungry tongue, and the sweet, maple tempeh competing with the spicy Polish kielbasa slices makes for a deliciously intriguing pizza experience.
Its sensuous and messy, yummy and exciting, these flavor combinations are spellbinding!

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