I attempted a coconut flour zucchini bread the other day and I’ll admit, it was nasty. NAS-TEE! I could not bring myself to share the recipe. I don’t know what happened. But here I am scratching my head with a zucchini and a half left with no plan. I’ve heard about zucchini chips before but never tried them so why not give it a go?
Zucchini has some awesome attributes. It’a filling, hydrating, encourages healthy digestion and detoxifies the body. Due to its high fiber content, zucchini has cleansing effect on our digestive tract, especially the intestines. It acts as a mild laxative, cleaning the walls of the intestines and preventing carcinogenic toxins from settling in the colon.
I did a test run and they turned out AWESOME! Like AWESOME AWESOME! I like mine dipped in a little sweet chili sauce or Greek yogurt ranch dip.
I keep the extras in an airtight container in the fridge and when I want more I pop them in the microwave for about 20 seconds. I noticed that the thicker cut ones tended to get soggier than the thinner cut ones. To fix that I just put them in the oven at 325 for 10 minutes.
A great way to get in those veggies! Bite size for the little ones too.
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?
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)
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.
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.
Bake crust for 12 – 15 minutes.
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.
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.
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 🙂