Traditions and anniversaries, of all kinds, have always been very important to my family. I’m fully aware that most people probably don’t call to wish each other a happy half birthday, or recognize so many dates throughout the year that many would consider mundane. (The day you started a new job, the weekend you had your bridal shower, etc.) To us, any excuse to celebrate an occasion and reflect upon positive memories, adds a spark of joy that keeps us feeling good.
Dinner last night was no different. If you recall a year ago,
I shared with you the story of when Hubby and I first got the keys to our house, and symbolically enjoyed Dominoes buffalo chicken pizza and a bottle of champagne. The following year we had matzah pizza and Passover wine because it fell during the holiday, and last year we toasted again, enjoying a cheesy pie from one of our favorite local joints.
To commemorate these past three years as home owners (wow, time flies!) I decided it would be fun to make my own pizza. Although I’ve prepared the dough before, this one was different. I had seen cauliflower crust all over Pinterest, and had been wanting to try it for awhile. I was really intrigued by the idea, wondering if this classic would actually taste good if it were low-carb, healthy and gluten-free.
It did! Not only was this simple and fun to make, but fortunately, also full of flavor. Of course, the toppings helped a lot! I made ours a bit gourmet with ricotta, mozzarella and parmesan cheeses, fresh tomato slices, pesto, spicy arugula, salty prosciutto and seasoned chicken breast. Then, I made a second one with crushed tomatoes, kalamata olives, artichokes and mushrooms. Yum.
It felt good to cook in our kitchen, marveling at the new updates we’ve added since the day we first walked through the front door. When we sat down at our dining room table, Hubby and I reminisced about how happy we were that first evening we arrived, realizing we had been content with absolutely nothing.
Not a single new paint color or piece of furniture was in sight, no TV, cable or Internet installed. Just a pizza box, bottle of bubbly, and each other. Hope was on the horizon and happiness at our fingertips. It was about simplicity and ease–no dishes to clean or things to put away. Not an ounce of unpacking to be done. It was a week before move-in day and each room was full of possibility.
Although things may have been a little less care-free as our third year rolled around last night, (cooking rather than ordering in, putting everything back where it belonged when we finished eating), I realized those responsibilities were because we had built a life there. And we were living it.
Looking back on that first evening, it felt like a simpler time. And that night, for those hours, it was. But afterwards, we still had wedding details to finalize, couches to decide on, decor to search for and so many decisions to be made. Remembering all that was ahead of us actually makes now seem like a simpler time!
So thank goodness for the glassware, already unpacked. The laundry ready to fill the drawers that have a place in our room. The little changes we’ve executed to make it our own, and the many checks on our once very long to-do list. We’ve truly accomplished so much.
With another milestone upon us, we filled our champagne flutes and happily clinked to all that has happened and everything left to come. Cheers to the love, the comfort, the laughter and the tears. The joy, the hope, the celebrations, the many meals, the constant flow of visitors, our rarely vacant guest room (complete with my very own turn-down service and chocolate on the pillow. Every. single. time.), Mo’s favorite spot by the window, the flowers blooming, our cherry tree, the roof that’s kept us safe during numerous storms, our kind neighbors, our good friends right around the corner, our nights “in” and every single meaningful memory, both big and small, that has made this house, our home.
And now, we eat.
2 cups grated cauliflower (about 1/2 a head)
1/2 cup yogurt
1 teaspoon Italian seasoning
Dash of sea salt
Any toppings you choose
Preheat the oven to 400 degrees. Remove cauliflower leaves then cut in half.
Chop into smaller pieces, then in a food processor, pulse into florets until they take on a grainy or grated texture.
Place 2 cups of the grated cauliflower into a clean, thin dish towel. Wrap it up in the middle and twist closed, squeezing out all the moisture.
Place the dry cauliflower into a bowl. It really looks like dough, doesn’t it?
Crack in egg.
Spoon in yogurt.
Sprinkle in spices.
Fold the mixture until everything is evenly combined.
Line a baking sheet or pizza tin with parchment paper.
Place the cauliflower mixture onto your parchment lined baking sheet and spread the mixture with your hands until it is about 3/4-inch thick.
Bake the crust for 30 minutes or until lightly browned and firm enough to hold its shape. We were too hungry to wait, but next time I will definitely make mine even crisper!
Remove the crust from the oven and top with your choice of add-ons. Here’s what I used:
Mozzarella and parmesan,
Sliced tomatoes and prosciutto,
And Italian-style chicken breast,
I also made a more traditional one using crushed tomatoes and veggies.
I used my two-tiered serving platter to prop up the pies, just like in the restaurants!
Eat and enjoy with champagne!