Welcome back FOOTBALL, you were missed! Our #Foodiechats sponsor Sartori Cheese who calls Wisconsin home, is partnering with us for #GameDayCheese on Monday, September 12, 2016 at 8pm ET!

In true form, our GRATE partner chose 10 Football Foodies who received a Cheese Basket delivery for #GameDayCheese Tailgate recipe creations. Stay tuned for their creations.

Being Chicago Bears fans, webears especially found our special delivery, well we’d say cheesy. Take a look and you’ll see why. If you don’t follow Football, that’s ok…The Chicago Bears and Green Bay Packers are Football rivals since the beginning of time, lol.




We took to the kitchen for our #GameDayCheese creation. Here’s what we made, and now you can too!  This NFL Season, we wanted to switch up our menu with guiltless treats. We whipped up two outstanding Pizzas with our favorite cheese, Sartori Cheese.

The Sartori Cheese Tuscan Blend is a perfectly fine mix of Parmesan and Fontina that will grace even the simplest dish. To step up our cheese game, we went ahead and added Montamore too. This sweet, creamy and fruity cheese begins with a deliciously inviting appearance and finishes with a playful, tangy bite


1 hour of Patience and Wine for yourself. 🍷

1 Container of Sartori Cheese Tuscan Blend (Purchase online or at your local grocery store) www.sartoricheese.com

1 Block of Sartori Cheese Montamore (Purchase online or at your local grocery store) www.sartoricheese.com

2 cups of finely chopped Cauliflower per crust you want to make (You can buy 1 large head of Cauliflower or 2 bags of 10 oz. Cauliflower Florets)

1 Egg per Cauliflower Crust mixture. If you eliminate the Yolk, use Two egg whites.  If you use two eggs with Yolk, it tastes too eggy.

1 Bunch of Fresh Basil, or dried Basil

1 Bunch of Fresh Parsley or dried parsley

1 Bunch of Fresh Oregano or dried oregano

Garlic to your liking

Parchment Paper

1 16 oz jar of your favorite pizza sauce. This will be enough for two Cauliflower Pizza Crusts. If you have homemade sauce, then mazel tov.

Toppings: Pick your faves

Oven at 400 degrees


Head of Cauliflower: If you buy a head of Cauliflower cut away from the stalks so you just have the florets. (Save the stalks for soup or discard)

Cauliflower Florets: Nice job, you saved yourself 10 minutes of chopping…

Now that your end result is Cauliflower Florets, just messy chop them all up. Your end goal is to add the chopped cauliflower to a blender (We used our BlendTec) or food processor.  You just want to pulse the cauliflower so it looks like the size of Quinoa. You don’t want to liquefy it…


The following tip is the trick that will make your crusts not soggy…It’s kind of a pain, to be honest, but it’s worth it.

After your cauliflower is crumbled, heat a pan on medium heat on your stovetop..DO NOT add oil or season at this time.  Once the pan is warmed, add all cauliflower to the pan. Here’s why…

Cauliflower is full of moisture naturally, so the idea here is to dry it out the cauliflower.  You’ll hear the moisture on the pan, stir occasionally until you can pick up some cauliflower in your fingers and it doesn’t stick to them.  Careful not to color it.  You aren’t cooking it, you’re drying it.

This process takes a while (about 20 minutes) but works WAY better than trying to get the moisture out with a towel. Plus while your cauliflower is drying out, you can do other things.


Once you take off the now dried cauliflower, put in a bowl and chill in the refrigerator while you chop your ingredients for the toppings.


If you choose bell peppers, mushrooms, onions, we recommend sautéing them before you put them on your Pizza. Since this pizza doesn’t cook as long as normal dough pizza with the toppings on it, you’ll end up with raw veggies, which in our opinion doesn’t taste that great on Pizza.

Now your vegetables are done sautéing, grab your cauliflower out of the fridge, and it’s time to finally make the crust! 👏🏻


Lay out the parchment paper on your pan and Brush EVOO onto the parchment paper where you will mold your crust. This will make it crisp on the bottom, and it’s super easy to slide off the paper after it’s cooked. (Don’t EVOO the whole parchment paper newbies, just the area for the crust…nobody needs an oven fire) ♨️

MIXING BOWL…And enjoy some wine, finally the fun part. 

2 Cups of cauliflower will make one crust (4 medium sized pieces)

1/2 Cup of Sartori Tuscan Blend cheese (This cheese is already flaked, but we chopped it even more so we could make a few pizzas)

1/2 Cup of Sartori Cheese Montamore cheese (Grate for ease of use)

1 whole egg or two egg whites

Fresh Basil (optional as much or as little as you want)

Fresh Oregano or dried (as much or as little as you want)

Garlic (as much or as little as you want)

Parsley (as much or as little as you want)

Mix all ingredients in your bowl together, and scoop out the crust on your parchment paper.  Now create your crust. Keep the depth of the crust consistent even on the edges throughout. Hey, and try to make it in a Football shape. We tried and failed.

Once your crust is in your perfect shape, brush some EVOO on the top just lightly. This will make it crisper and this is optional.


Cook the crust WITHOUT Toppings in a 400-degree oven for 20 minutes. Take the crust out after 20 minutes and check to see if it’s to your likeness.


Next, add the pizza sauce, more cheese if you’re cheese-heads like us, sautéed toppings or bacon. We forgot to add bacon to ours.






Pop the pizza back in the oven for another 10 minutes. Take out, let cool for a few minutes and dive in. It cools faster than dough pizza, so you don’t have to wait to eat it.

YOU DID IT!! Now take a ton of photos and Insta-brag to your friends.


We brought out our pep rally skills for a fun placemat, that can then be tossed after use. 




We encourage you to share your #GameDayCheese creations with us on Social Media. Just use hashtag #Foodiechats.