Tag Archives: Cooking

Cauliflower Pizza Crust

I saw this on pinterest.com and knew that I had to try it. Who doesn’t love pizza? However, we all know that it’s not very good for us. First of all, the crust is made from wheat which we try to limit as it’s very pro-inflammatory and can be the cause of major food sensitivities for millions of people. There is often not enough protein on a slice nor are there enough vegetables.  As you know, we recommend eating protein and veggies and/or fruit at each meal about every 3 (+/- a half hour) hours. That makes pizza a treat to be eaten during one of our “cheat” meals. The problem for me is that when I have a “cheat” meal I tend to feel bloated and gross for a few days after which isn’t fun. When I saw this I thought it could be the answer to my problem.

It was! It tastes soooo good! It gives you all the flavor of pizza without all the bad stuff. Plus, I get to control the quality and quantity of toppings that I put on it. Personally, I love a pizza loaded with meat and veggies but that’s hard to come by at most pizza places never mind that you never know where their ingredients have come from. A bonus is that this isn’t hard to make. Seriously…not hard at all!

It would be a great recipe to make with kids as it’s healthy and fascinating to see how cauliflower becomes crust! They could make their own individual pies with the toppings of their choice. The recipe makes more than enough for multiple batches.

Check it out and let me know what you think!

Cauliflower Pizza Crust – original recipe from Eat. Drink. Smile.

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings*

To “Rice” the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will purée it. (If you don’t have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

Note from Eat. Drink. Smile. for those that don’ t have a microwave:

You can steam the florets on the stove before ricing them. The texture/consistency won’t be the same (It will be more like a purée) but it still works fine once you mix all the ingredients together! I know because I’ve tried it that way too!

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Use a leftover butter wrapper to grease the cookie sheet. (When I get out a new stick of butter I freeze the wrappers for occasions such as this.)

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Optional: Brush olive oil over top of mixture to help with browning. (The mixture should be about a half-inch thick. Mine was a little thin and burned at the edges.)

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!

*Note that toppings need to be precooked since you are only broiling for a few minutes. For our pizza I used roasted chicken leftover, tomatoes, basil, green onions, olives, and pizza cheese. I also used an organic pizza sauce. The options are really only limited to your imagination.

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5 Healthy Super Bowl Snacks!

The new NFL logo went into use at the 2008 draft.

Image via Wikipedia

It’s Super Bowl time!  With that comes eating lots of food and watching lots of TV.  To make this year a little healthier try these recipes I found by surfing the net!  They’re better then eating fried chicken wings and potato chips! I’ve made my own alterations to make them even healthier!

7-Layer Dip

Start by layering a dish with refried beans. Next, add a layer of fresh guacamole by mixing mashed-up avocado with lime juice, onion and garlic. Use sour cream for the next layer, followed by green chiles. Add fresh, diced tomatoes and chopped olives and top off the dip with the final layer of sharp cheddar cheese. Instead of serving the dip with chips, serve it with crisp vegetables like green peppers, carrots or celery. It’s a great low carb option.

Spinach Dip

This healthy spinach dip recipe will give you all the flavor you need. Start by thawing one package of frozen spinach and squeeze until dry. Mix together 1 ¾ cup of Greek yogurt or sour cream with ¼ cup mayonnaise and ¼ package of dry vegetable soup mix. Add in a can of water chestnuts and 2 tbsp. chopped chives or green onions. Add the mixture to the dried spinach, stir and let chill for a few hours. Usually this is served in a hollowed out bread bowl, but forget the bread and just serve in a bowl with veggies for dipping.  Enjoy!

Tuna Dip

Mix 2 cans of tuna with ¼ tsp. liquid smoke, 8 oz. cream cheese, 1 tsp. onion powder, 1 tsp. lemon juice, ¼ tsp. salt and 2 tsp. horseradish together. Shape into a ball and refrigerate for at least 1 hour. Serve with low carb crackers, cheese slices or celery.

Shrimp with Avocado Dip

Dice two medium ripe avocados and place them into a blender or food processor. Add 3 tbsp. jalapeno hot sauce and ½ tsp. salt. Process the mixture until well blended. Preheat a stove top grill to medium-high heat. Thread 3 shrimp at least ½ inch apart onto eight skewers. Grill shrimp for approximately 2 ½ minutes on each side or until cooked through and golden and serve immediately with avocado dip.

Shrimp and corn stew with brown rice

Makes about 4 1-cup servings

1 teaspoon butter
1 small onion, chopped
½ red bell pepper, chopped
½ green bell pepper, chopped
1 large tomato, diced
3 ears fresh corn, cut off the cob, or 1 bag frozen corn
Pinch of thyme
1 teaspoon cornstarch
1/3 cup water
½ to 1 pound peeled shrimp
Hot cooked brown rice
Chopped parsley for garnish

Melt butter in a large saucepan and saute onion, peppers and tomatoes until transparent. Add the corn and thyme and saute for 5 minutes. Dissolve the cornstarch in the water and add to the pot. Cover and cook for 15 minutes on medium-low heat.

Add the shrimp and cook for 15 minutes on medium-low heat. Remove the stew from the heat and let it stand for 30 minutes.

Serve over 1/3 cup of brown rice. Garnish with parsley.

 

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