Cauliflower Crust Pizza Margherita & Blueberry Salad w/ Dijon Vinaigrette
For months I've been waiting to try Trader Joe's frozen Cauliflower Pizza Crust. In early July I was told the warehouse simply could not keep up with the demands and our Great Hills Austin location would not have them back on the freezer shelves for weeks later. During our family visit to Columbus, OH, I saw their freezer packed with these beauties. I truly contemplated how I could pull off putting them in my suitcase.
Finally, on my recent visit to the Great Hills Austin Trader Joe's I was able to get my hands on not just one, but 4 boxes of Cauliflower Pizza Crust. Tonight was our first experience with this crust, so I opted for simple ingredients: fresh mozzarella, pizza sauce, basil and pepperoni (to please the crumb crusher that lives in our house ;)).
Our family all agreed that the flavor and texture of the crust is good. We also all agreed that we prefer the gluten filled deliciousness of traditional pizza crust, but we do appreciate this crust's benefits.
Does anyone else have a four year old in the house that one day likes a certain fruit and the next day finds that same fruit repulsive? That is the story of our lives for the past few years. Guess what happens to the rejected fruit? It either ends up on a salad or in our freezer for future smoothie creations. Thus, I present you with:
Blueberry Salad w/ Dijon Vinaigrette
1 cup of blueberries
1/4 cup chopped and toasted almonds*
1/3 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon dijon mustard
pinch of salt and black pepper
*I prefer to toast nuts before putting them in salads. It adds a richer flavor. Simply toast for about 5 minutes in a skillet on medium heat. Once they cool you can throw them right in the salad bowl.