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0:00
Hey everybody! Welcome to Winekeller Restaurant in Niagara Falls
0:03
I'm Trevor Littlejohn, Chef de Partie of Benchmark Restaurant. And today, we're going to make unconventional pizza dough
0:09
We're going to use cauliflower, ground almonds, chia seeds, and oregano. So let's get started cooking with Trevor
0:16
So the first thing that we need to do is clean our cauliflower
0:37
And all I did was take our head of cauliflower, core out the middle, and take out all the green leafy bits
0:43
And then I cut them into really small pieces because I don't want the food processor to overwork
0:48
And then all we're going to do is pour that cauliflower in. Try not to spill it everywhere
0:55
And we're just going to pulse that cauliflower until it looks like rice-sized pieces
1:07
So when you're done pulsing your cauliflower, what you're looking for is a mealy texture like this
1:12
So almost the same texture as basmati rice or a very coarse semolina flour
1:18
So now we're ready to build our pizza dough. And the only thing that's different about this pizza dough is that instead of flour, we're using ground almonds and cauliflower
1:27
And instead of yeast, eggs, and milk, we're using chia seeds soaked in water
1:32
And to keep it that Italian flavor, of course we've got our dried oregano
1:36
To start off, we need to measure out three cups of that pureed cauliflower
1:43
Then we're going to take our ground almonds. And we're going to work those through our cauliflower so that both are nicely incorporated
1:54
We're going to add our oregano and some salt and pepper just to taste
1:58
If you like salty, you're going to add more salt. If you like less salt, you're going to add less
2:03
If you like pepper, we just want enough pepper to kind of give us that heat
2:07
Mixing together. And once everything is nicely mixed, we're going to take the mixture, push it to the sides of the bowl
2:14
and create that well in the middle that we classically do when making any kind of pizza dough or pasta dough
2:19
In that well, we're going to place our chia seed goo. It looks so appetizing, doesn't it
2:27
But trust me, it tastes very good. Don't be scared right now
2:31
It's not going to come together like a traditional dough. This is going to be very pasty, almost like wet sand
2:38
If you're doing one large pizza, I would suggest pressing this down into the pan as wide as it will go
2:46
However, if you want to do something on an individual basis, you're going to take that dough, flatten it into the bottom of the bowl
2:54
and just with your hands, you're going to divide that into four. It gives you four personalized pizza portions
3:01
I'm going to take one right now. I'm just going to keep forming that into a ball, squeezing out any excess liquid
3:07
And that excess liquid is actually the milk that comes off the cauliflower
3:12
And we just want to kind of drain as much of that out of the dough as possible
3:17
because we don't want that to make a soggy dough in the oven. Once you get a very nice, tightly formed ball like that, you're ready to go
3:24
You're just going to put it on the middle of your tray and very gently and very carefully
3:30
you're just going to press that down into a flat pizza dough-like shape
3:36
We want to go as thin as possible here because we want everything to cook and crisp evenly at the same time
3:43
You do not need to create a perfect circle. It's like being five years old again and playing with Play-Doh
3:48
Then, to create that classic crust that we're used to, just take your fingers and make a dimple right along the edge
3:56
turning your pan and just roll it up. Okay, and then just lightly flatten to create that crust that we're used to seeing on a regular flour pizza dough
4:08
Once we've got our pizza dough transformed into our circular shape, we're going to transfer it to a 400 degree oven for 10 to 15 minutes to set the crust
4:18
Let's go to the oven. All right, our cauliflower pizza dough has come out of the oven
4:28
It's beautifully golden brown and it's got a crispy crust, exactly like a regular pizza crust
4:34
Now, we're going to build a pizza. The best thing about pizza is whoever you are, wherever you're from
4:40
there's no limit to what ingredient you can put on this pizza. You want pepperoni and cheese? You make pepperoni and cheese
4:46
But today, because it's peach season and I'm in a restaurant and I happen to have it in front of me
4:51
I'm going to do a grilled peach and fennel pizza with a little bit of arugula and balsamic glaze
4:57
And I'm also going to add a little bit of goat cheese. Now, one thing about goat cheese is it's a healthy alternative to any kind of dairy cheese like mozzarella
5:06
The reason being, goat's milk doesn't contain lactose. But if you're staying away from cheese altogether, remember your grocery store has tons of cheese alternatives
5:16
that will be equally as delicious on your pizza. So here we go. We're going to start with a few beautifully grilled Niagara peaches
5:23
We're just going to scatter them around. We're going to take some pickled fennel and we're just going to drape that across
5:32
And remember, when it comes to pizza, simpler is better. Two, three, four ingredients max and that's it
5:39
What you don't want to do is put so many ingredients on your pizza that you make a soggy crust
5:44
Because remember, what we're after is that crisp crust at the end of the day
5:48
Then we're just going to finish off with a little bit of fresh arugula
5:53
Give us some peppery notes there. And our goat cheese. If you are eating cheese, goat cheese goes perfectly well with peaches
6:03
The salty and sourness goes amazing with the sweetness that comes off of the peaches
6:08
And in Niagara right now, peaches are king. And our last step, a little bit of balsamic reduction
6:15
All this is, balsamic vinegar reduced down by half. And we're just going to give that a drizzle across the pizza
6:24
And we're just going to pop that back in the oven for five to ten minutes at 325 degrees just to melt and brown that cheese
6:32
Let's go to the oven. And there you have it. Fresh from the oven, Niagara Peach Balsamic Drizzle and Goat Cheese Cauliflower Pizza. Enjoy
7:03
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