Spring Pizza

Today was cool and rainy.  We worked in the greenhouse.  Cherimoyas have started blooming, but I cut them back severely, as they get so long and lanky.  Sprayed everything with Neem, as we have a bit of scale here and there.  We may have our first Brewster lychees, but too early to jinx it with a pic. The first round of jaboticabas is starting to ripen.

For supper we made cauliflower crust pizzas.  One was an adaptation of "spinoccoli" and the other a traditional vegetarian.

As usual, first the cauliflower is pulverized into "rice," then cooked.  Afterwards, the water is pressed out by squeezing it in towels.  The new twist on this version is ground almonds.  We mixed it up and pressed it into crusts.

Then the toppings.  The spinoccoli used a garlic white sauce we made.

8 minutes at 400 degrees.  The tomato sauce pizza was a little soupy.

The pizzas tasted great with our 2014 Elderberry Rosé. We were surprised at how good this wine was, fruity and dry.