Tag Archives: health food

Cauliflower Pizza Crust (Gluten Free)

Cauliflower Pizza Crust (Gluten Free)

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Boy oh boy do I love pizza!  What I don’t love are the carbs, the white processed flours and preservatives in the crust.  Plus I’m always looking for a way to make something more nutritious without sacrificing flavor.

I posted a recipe for Cauliflower Cheese Sticks a little while ago and with the leftover cauliflower made myself a delicious cauliflower crusted personal pizza.  The technique is slightly different though and this recipe is for a medium size pizza.

The steps are really easy, there are just a few of them.  But it’s well worth it to me because I like knowing exactly what’s in my food and more importantly, what is not.

You’ll be impressed with yourself with what a delicious, nutritious and satisfying pizza crust you made.  Let’s get started shall we?

Ingredients:

  • 1 medium size head of cauliflower (you’ll make “rice” with it)
  • 1 egg (room temperature)
  • 3/4 tablespoon italian seasoning
  • 1/4 tablespoon dried onion flakes
  • 1/2 teaspoon olive oil
  • 3 tablespoon finely grated parmesan (like the kind that comes in a shaker)

Directions:

cauliflower gluten free low carb protein health food vegetable pizza snack kid children italian easy weight loss satisfying

HOW-TO make cauliflower rice.  This is so easy peazy, it’s ridiculous.  I took my head of cauliflower, trimmed off the big green stem and the leaves and took it to the grater.

I grated it just like cheese and it magically became cauliflower rice.  So genius.  I didn’t grate all the down to the stems, I just did all of the florets.  If you have a food processor you can put the “rice” in it for a few pulses to make it even finer.  Now that you have your “rice”, the rest is even easier.

  • Place your cauliflower rice in a microwave safe bowl and cook on high for 5 minutes.  Don’t add any water, just the cauliflower.  This will release a lot of the moisture in the cauliflower.
  • After the 5 minutes are up, lay out a clean dish rag and put 2 paper towels on top of it.  Place your cauliflower on the paper towels.
  • Let it cool down just a minute and wring out the water from your mixture.  I ended up using 2 more paper towels for a second wringing just to make sure I got as much water out as possible.

cauliflower gluten free low carb protein health food vegetable pizza snack kid children italian easy weight loss satisfying

  • In a bowl, mix the cauliflower, italian seasoning, onion flakes, olive oil and parmesan cheese.
  • In a separate bowl whisk the egg like you were making scrambled eggs.  Now add the egg to the cauliflower mixture.  Mix everything well.
  • Almost done.  Now form your mixture into a ball and place on a greased parchment paper lined baking sheet.  Flatten dough out to (about a 1/4 inch thick) make a round pizza crust.  You can make it any shape (heart, square, etc.) as long as it’s only about a 1/4 inch thick.  The thinner it is, the crispier your crust will be.

cauliflower gluten free low carb protein health food vegetable pizza snack kid children italian easy weight loss satisfying

  •  Bake crust for 12 – 15 minutes.

cauliflower gluten free low carb protein health food vegetable pizza snack kid children italian easy weight loss satisfying

  • You’ll want to see some browning around the edges before flipping.  A little more than I show in my photo above.  I flipped a little too soon (as you can see in the photo below).  It didn’t matter though, it will end up cooking more when the toppings go on.

cauliflower gluten free low carb protein health food vegetable pizza snack kid children italian easy weight loss satisfying

  • Once you’ve flipped it, it’s time for TOPPINGS!!!!  Add some sauce, veggies, fruit, meat, cheese, whatever you want and cook for another 5 – 6 minutes depending on how well you like your pizza done.
  • Word of caution, it will be hot so if you can stand it, let it cool off a couple of minutes before cutting.

cauliflower gluten free low carb protein health food vegetable pizza snack kid children italian easy weight loss satisfying

This pizza was amazing!  Make it a family fun night and divide up your cauliflower crust mixture into mini-pizzas that everyone can personalize.  Shape it into a heart crust for that someone special or do like I did and make it for yourself and don’t share with anyone 🙂

 

 

Coconut Vanilla Quinoa (Gluten Free)

Coconut Vanilla Quinoa (Gluten Free)

Curious what quinoa (pronounced keen-wah) is?  Let me give you a brief run down.

  1. Quinoa is a seed, not a grain.  Because it is a seed, it’s a wheat-free, gluten-free “grain”.
  2. Quinoa has more high quality protein than a lot of meats.  In fact it’s a complete protein meaning it provides protein, fiber and essential amino acids.
  3. Quinoa is filling, easy to prepare, can adapt to so many different flavors making it extremely versatile.  It’s so incredible that according to the Inca culture they refer to it as the Mother Grain (even though it’s a seed).

So now that you know a little about this ‘superseed’, let me tell you how I prepared it for breakfast this morning.  I saw this recipe at one of my favorite blogs and tweaked it a little.

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Ingredients:

  • 1/4 cup of organic quinoa
  • 1/2 cup of organic ‘lite’ coconut milk
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/4 tsp. vanilla extract
  • 1 tbsp shredded coconut (I used sweetened)

Directions:

Combine 1/4 cup quinoa and 1/2 cup of coconut milk.  Bring to a boil.  Stir in cinnamon and nutmeg.  Cover and reduce to a simmer.  Simmer for 20 minutes stirring occasionally.

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If you find that the quinoa is getting too dry, add a tbsp of coconut milk at a time.  If you have added too much, just simmer for a few minutes longer.  Quinoa isn’t complicated at all.

Once its done, serve warm like you would oatmeal, stir in a little vanilla extract and top with a little coconut.

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Quinoa tips:

  • Whatever amount you want to cook, always double the amount of liquid.  Example: 1 cup of quinoa requires 2 cups of whatever liquid you use because it will absorb double its size.
  • If you use a 1/4 of a cup uncooked, it will yield a 1/2 cup cooked.  Like I said, it doubles in size.
  • Quinoa is frequently served as a side dish.  Instead of using coconut milk, use chicken or beef broth, add some scallions, chopped up mushrooms or whatever suits your taste.  You can even mix cooked quinoa with turkey and stuff peppers with it.  Quinoa is one of the most versatile, adaptive grains I eat.
  • A 1/4 cup of quinoa has only 166 calories, 3 fat grams (no saturated fat), 3 grams of fiber, and 5 grams of protein.  Sounds pretty darn perfect to me.

Next time you are looking for a seed disguised as a grain, bypass that pasta or rice and make this one small change that will make a big difference.

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Doesn’t that look delicious?