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Gluten Free Cauliflower Pizza Crust.

Gluten free, delicious, flavourful, nutritious and easy! Have I gotten your attention!? I love pizza! We doesn’t! I always make my own homemade pizza….although, I can’t say its fully homemade because I do tend to buy a gluten free crust. But this time, I decided to make my own crust! Not just any crust, a cauliflower crust! I know, sounds totally crazy, but it works! It was so easy (huge bonus!) and had the perfect crispiness! Top it with anything you like! I used some leftovers I had in my fridge, served it alongside a mixed green salad and it all came together for a perfect meal. Hope you enjoy it as much as I did!

Image 3Cauliflower Pizza Crust

Ingredients

1 cup cooked, riced cauliflower (directions below)
1 cup shredded full fat mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1 tsp dried basil
1 tsp chili flakes
1 garlic clove, minced
1/2 tsp sea salt
1/2 tsp pepper

Directions:
Remove stems and leaves from 1 head of cauliflower, and chop the florets into chunks. Add to your food processor and pulse until it looks like “rice.” Do not over pulse or you will puree it. Over medium-low heat, sauté cauliflower in 1 tsp olive oil in a non-stick pan for approximately 6-7 minutes, stirring frequently.

One large head will produce between 2 and 3 cups of riced cauliflower. I used the remainder to make additional pizza crusts or you can store it in the refrigerator for up to a week.

To make the pizza crust:
Preheat oven to 400 degrees and cover a cookie tray with parchment paper. In a medium bowl, stir together 1 cup cauliflower, beaten egg and mozzarella. Add dried herbs, chili flakes, garlic, salt, pepper and mix well. Transfer the mixture to your cookie sheet, and pat out into a 9″ round.
Bake for 25-30 minutes, or until crust in golden. Remove from oven and let cool awhile. This helps to make the crust more solid. I let my crust cool for at least 15 minutes.

You can top the pizza with whatever you like, but you MUST top it with already cooked ingredients as you will only be adding the pizza back into the oven under a broiler for approximately 6-7 minutes.

ImageHeres what I did:

I sautéed half a sliced onion and 1 chopped garlic clove with sliced mushrooms and leftover roasted chicken that I shredded into pieces. I cooked this mixture on medium-low heat until mushrooms were cooked through, approximately 7 minutes. I topped the crust with an organic store bought pizza sauce, layered spinach on top, then added my mushroom mixture. This was enough for two cauliflower crusts. Once pizza was nicely decorated I put in in the oven under the broiler (low) for about 5-6 minutes. I topped it with shredded fresh basil and served. I felt it didn’t need the extra cheese on top, but feel free to add some. It was AHHHMAZINGLY delightful!

Happy Pizza Making!

 

Health & Abundance,
Samantha 🙂

 

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BUTTERNUT SQUASH PESTO PIZZA FOR MEATLESS MONDAY!

Who doesn’t love pizza?! Pizza is definitely at the top of my indulgent list, but who says it needs to be indulgent? Pizza can be healthy! Especially when it’s loaded with beta carotene rich squash, antioxidant rich pesto and gluten free! I got this recipe from the September issue of Vegetarian Times. I decided to add pesto to it for an extra boost and boy was it good! It made for the best leftovers the following day too! Hope you enjoy this veggie loaded pizza and can do without the over abundant heaping amounts of cheese and pepperoni! Enjoy!

Butternut Squash Pesto Pizza

Ingredients

1 small butternut squash, peeled, halved, and sliced 1/8-inch thick
1 medium onion, halved and thinly sliced (1 1/2 cups)
2 Tbs. Eden Selected Spanish extra virgin olive oil, plus more for drizzling
2 Tbs. kale and oregano pesto, I used Sunflower Kitchen
1 Tbs. finely chopped fresh rosemary
2 Gluten free pizza crusts, I used Udi’s.
1/2 cup fresh spinach leaves
1/4 cup shaved Parmesan cheese

Directions

1. Preheat oven to 400°F.

2. Toss together squash, onion, oil, and rosemary in bowl. Spread in large baking dish, and roast 30 minutes, or until tender.

3. Place pizza crusts on baking sheet. Top with pesto, spinach and squash mixture. Scatter parmesan cheese over pizza and bake 10-12 minutes, or until crust is crisp.

 

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Meatfree Recipes!

Have you joined the movement yet? The Meatless Monday movement that is!? Well….Paul McCartney has joined the movement, Oprah has joined, Michael Pollan has joined…and now you can join too! Below is a full day of meat-free recipes for you to enjoy!

Breakfast Smoothie

1/2 cup water or non dairy milk (rice, coconut or almond)

1 scoop vegetarian protein powder (hemp, brown rice, or pea protein)

1 tbsp flaxseed oil

1 banana

1/2 cup fresh or frozen wild blueberries

Ice (optinal)

Blend all ingredients together

OR if you’re not the smoothie type…..

“Super” Toast

2 slices sprouted grain toast (ezekiel or stonemill house bread)

1 tbsp coconut oil

1-2 tbsp almond butter

1 banana

1 tbsp toasted sesame seeds

Slightly toast the sesame seeds on low heat on stove top. Toast bread, spread with both the coconut oil and almond butter. Slice banana and add on top of toast. Sprinkle with sesame seeds.

Snack

10-12 almonds with 1 apple

Lunch

Veggie Wrap

1 organic ezekiel tortilla

1 tbsp hummus (my favorite hummus- roasted garlic hummus from sunflower kitchen)

1 tbsp pesto (my favorite pesto- kale and oregano pesto from sunflower kitchen)

1/2 avocado, chopped

1/2 cup cucumber, chopped or sliced

1/4 red pepper, sliced

handful broccoli sprouts

Spread hummus on tortilla and add veggies. Roll’er up!

Snack

1 cup organic plain yogurt or Kefir

1 tbsp hemp seeds

1/2 cup fresh strawberries

Mixed all ingredients together

Dinner

Zucchini Goat Cheese Pizza (from Vegetarian Times)

1 prepared Eziekel spelt crust

1 tbsp olive oil

1 3.5 oz log goat cheese, thinly sliced or roughly chopped

1 zucchini, peeled into thin strips

1 small red bell pepper, cut into rings

Sauce

1 6-oz can no salt-added tomato paste

2 tbsp finely minced onion

2 gloves garlic, minced

2 tsp dried oregano

2 tsp olive oil

1/2 tsp red wine or red wine vinegar

Preheat oven to 400.

To make sauce- mix all ingredients together in a small bowl.

Spread sauce on pizza crust. Top with half the goat cheese. Spread zucchini strips over goat cheese, top with bell pepper rings, then add remaining goat cheese and drizzle with olive oil. Bake pizza for approx. 10-15 minutes, or until cheese is melted and bubbly, directly on rack.

For dessert, I’m making this a simple one- WINE!! It’s definitely a great vegetarian option! 😉

Hope you enjoy your Meatless Monday recipes! I will do my VERY BEST to post a new Meatless Monday recipe every week to keep you motivated and inspired!

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