1. It’s garlic scape season!!! Get yo self to the farmer’s market and see if you can get your hands on some. Make some pesto, or this pizza!
2. Cupcakes and Cashmere’s wedding. In a word: perfection. Discuss.
Note: This does not taste like traditional pizza crust. It’s almost potato-like, and I love it. Also, you can’t really pick it up and eat it with your hands (although, rest assured, the Huz tried). I eat mine with a fork like the civilized midwesterner that I am.
Asparagus and Garlic Scape Pizza with Vegan Cauliflower Crust, serves 2-3
-1 head cauliflower
-3/4 cup flour (I used brown rice flour, but any will work) + a little extra for dusting your baking sheet
-3 flax eggs (or regular eggs)
-1 t salt
-1/2 t each basil, oregano, and rosemary
-3 T olive oil
-1 bunch asparagus (try for the thin asparagus if you can find it)
-1 bunch garlic scapes
-1 1/2 cup cheese (I used Daiya mozzarella, but I think a combination of mozzarella and parmesan would be great!)
Let’s prep: assemble flax eggs (1 T ground flax plus 1 T water), roughly chop the cauliflower.
Add a little flour to your baking sheet and spread out the dough with a spatula.
Bake the crust at 400 degrees for 30 minutes.
While the crust is baking, cut your scapes into about 2 inch pieces. Add 2 tablespoons of olive oil to a pan and saute the garlic scapes until they start to soften. Break the ends off your asparagus and cut into 2 inch pieces. Add them to the garlic scapes and saute for about 5 minutes.