Tag Archives: Pizza

Quinoa Pizza Snacks – Gluten Free, Vegetarian

Quinoa Pizza Snacks – Gluten Free, Vegetarian

quinoa pizza snack gluten free vegetarian protein tomato mozzarella onionAdd quinoa to the list of things I love the most. Puppies, unicorns, purple and quinoa. I could eat quinoa every single day (and almost do). It’s so versatile, loaded with protein and adapts to so many different flavors, even sweet things. Some days I’ll make Coconut Vanilla Quinoa for breakfast and Amazing Quinoa Mac and Cheese for lunch.

Even though I eat foods that are nutritionally dense doesn’t mean I don’t crave things like pizza. So now I get to enjoy the flavors of pizza but none of the guilt. These babies have lots of protein from the eggs, quinoa and a little from the cheese. You could replace the cheese with vegan cheese if you so choose.

quinoa pizza snack gluten free vegetarian protein tomato mozzarella onionJust cook your quinoa and in a separate bowl, combine all other ingredients except for topping. Once the quinoa is done, mix it as well.

quinoa pizza snack gluten free vegetarian protein tomato mozzarella onionSpray muffin tins with non-stick spray. I use coconut oil spray. Fill each cavity to the top and press down lightly with a spoon.

quinoa pizza snack gluten free vegetarian protein tomato mozzarella onionLet cool properly and run a butter knife around the edges if the pizza snacks don’t pop out for you. Top with fire roasted tomatoes and you’ve got yourself a tasty healthy pizza snack. Yay!

quinoa pizza snack gluten free vegetarian protein tomato mozzarella onion

 {use organics whenever possible}

Quinoa Pizza Snacks - Gluten Free, Vegetarian, Protein
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 3 large eggs, whisked
  • 1 cup chopped sweet onion (usually 1 large onion will make a cup)
  • 1 cup shredded mozzarella cheese (can sub with vegan cheese)
  • 1½ cup diced fire roasted tomatoes, drained. (I use the Muir Glen brand)
  • 2 Tablespoons dried Italian seasoning
  • 2 tsp minced garlic
  • 1 tsp dried basil
  • 1 tsp dried paprika
  • 1 tsp dried oregano
  • ½ tsp sea salt
  • **TOPPING**
  • 1 - 15 ounce can of fire roasted tomatoes, drained
Instructions
  1. Preheat oven to 350.
  2. In a medium saucepan combine 1 cup of uncooked/rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, stir then reduce heat to a simmer and cover.
  3. Cook quinoa for 15 minutes, stirring occasionally so it doesn't burn on the bottom.
  4. While the quinoa is cooking, in a medium mixing bowl combine the rest of the ingredients except for the 2 pizza sauce ingredients.
  5. Once the quinoa is cooked, fold it into the mixing bowl with everything else and combine everything thoroughly.
  6. Spoon quinoa into a greased muffin tin. You can fill them to the top and press down gently with a spoon. I used an ice cream scooper and it works perfectly.
  7. Bake for 30 - 35 minutes.
  8. Let sit for 5 - 10 minutes as they will firm up once cooled. If not cooled off properly, they will be more crumbly.
  9. The leftovers reheat really good too. Just pop them in microwave for about 25 - 30 seconds.
  10. Top with fire roasted diced tomatoes.

 

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Cauliflower Pizza Crust (Gluten Free)

Cauliflower Pizza Crust (Gluten Free)

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

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 🙂

 

 

Cauliflower Cheese Sticks

Cauliflower Cheese Sticks

Low Carb, High Protein, Super Good

Originally I was going to post a recipe for a cauliflower pizza crust as mentioned in my Healthy Portabella Pizza post but then I started craving cheese sticks.  And like I’ve said before, I don’t like to say no to myself very often.

But don’t worry your pretty head, I promise to post a great cauliflower pizza crust recipe very soon.

Let’s get started.  I suggest reading through the few instructions before beginning.  It won’t take long, I promise.

Prep time: 10 min., Cook time: 50 – 60 min. total, Makes 2 servings

Ingredients (use organic when available):

  • 1 hefty cup of cauliflower rice (how-to below)
  • 1 large egg or ¼ cup egg substitute
  • 1 cup shredded low-fat or vegan mozzarella cheese (separated in ¾ cup and ¼ cup)
  • Italian Seasoning and/or salt to taste

Preheat oven to 350 degrees.

Cauliflower rice

 

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 finer.  I didn’t pulse mine and I loved them just the same.

Your head of cauliflower will make way more than the recipe calls for but that’s ok because you can cover it and store it in the fridge.  Trust me, you’ll be making another batch of these really soon.  

Cauliflower rice mixture

Combine your cauliflower rice, your egg and ¾ cup of shredded mozzarella.  If using a large egg, beat it before mixing with the cauliflower.  If you use egg substitute, add away.  Mix until everything is combined well.

 

 

Cauliflower rice

Line a cookie sheet with parchment paper, spray with cooking spray and transfer mixture to it.  It’s ok that it doesn’t cover the entire cookie sheet, the important part is that it’s about a 1/2 inch thick.  Mine only covered about ½ of the sheet.  Bake at 350 for 30 minutes or until set.

You’ll know it’s set when you can flip it over easily.

Cauliflower rice bakedRemove from oven and flip.  I found it easier to cut into quarters with a pizza cutter then flip the pieces.  Increase oven temperature to 450 and bake for 15 minutes after you’ve flipped them over.

 

 

Cauliflower rice bakedAfter the 15 minutes is up, remove from oven and cut into strips.  Separate them slightly on the cookie sheet and sprinkle with Italian seasoning and salt (a little or a lot depending on your taste).  Top with the remaining ¼ cup of mozzarella.  Put back in oven for 10 more minutes or until cheese is melted and starting to brown.

 

Cauliflower Cheese StickLet cool slightly, nothing ruins an evening like a burnt tongue, ouch.  Serve with marinara or pizza sauce.  Pat yourself on the back for making an undercover vegetable dish the family will love.  But don’t blink because these will be gone before you know it.

 

*Truth be told, I used a 1/2 cup of Mexican shredded cheese and 1/2 cup of parmesan because I didn’t have shredded mozzarella in the house.  Fingers crossed.  –Update on using the different cheese:  the Mexican cheese burns faster than mozzarella so I suggest flipping them at 27 minutes then only raising the temperature to 400.  Bake for another 15 minutes like the original recipe then just follow along with the rest of the original steps.

Origin of inspiration for this recipe: http://timelesstreasuretrove.com/cauliflower-cheese-sticks/

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Portabella Pizza

 

Portabella Pizza 

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Occasionally there is a misconception about folks who watch what they eat.  That we don’t want or crave delicious food.  I’m no fool, I want pizza!

For example, this weekend my friend ate a frozen pizza, the WHOLE pizza actually.  Of course in my head all I could think about was how bad I wanted pizza.

By tweaking the recipe a bit, I get to enjoy pizza and therefore I don’t obsess about it.  It’s when I deny myself that I have a harder time harnessing the willpower and could potentially make a bad decision.  So since I don’t like to say no to myself very often, I created a delicious healthy alternative.  When I want pizza, I make pizza.

Prep time: 5 minutes, Cook time: 25 minutes, Makes 1 serving

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Ingredients (use organics when available): 

  • 1 large portabella mushroom
  • ½ tbsp. olive oil
  • 2 tbsp. pizza sauce
  • ½ cup low-fat or vegan mozzarella cheese
  • toppings of your choice (I used black olives & piquante peppadew peppers)

Preheat oven to 400.  While oven is preheating gently wipe mushroom cap with a damp paper towel.  You don’t want to put it under the faucet to wash as mushrooms absorb a lot of water.  Next, using the edge of a spoon or a grapefruit spoon, scrape the gills and stem from the underside of the mushroom.  Place mushroom on cookie sheet sprayed with cooking spray or use a non-stick cooking mat and cook for 10 minutes on the middle rack.  (What this does is draw the moisture out of the mushroom so that your pizza isn’t a big watery mess.)  After 10 minutes, remove the mushroom from the oven and soak up the collected water with a paper towel and brush lightly with olive oil.

Now the fun part.  Spread pizza sauce in the cap and spread ½ of the mozzarella on it.  Next put whatever toppings you like then cover them with the remainder of the cheese.  I put my toppings between the cheese layers because I find it helps keep them nice and cozy in the mushroom cap.

portabella pizza steps 1 thru 4

Put your masterpiece back in the oven for 10 – 15 minutes depending on how well done you like your pizza.  Once cooked let stand for 2 – 3 minutes if you can wait that long.

While your pizza is cooking, here are some great portabella mushroom facts:

  • Per the USDA, one portabella mushroom has more potassium than a banana.
  • When it comes to fresh produce, only mushrooms contain significant amounts of selenium.  Selenium plays an important role in the human immune system and the thyroid system.
  • Mushrooms have significant amounts of three B-complex vitamins: riboflavinniacin and pantothenic acid. The B vitamins help release energy from the fat, protein, and carbohydrates in food.
  • Mushrooms are an excellent source of copper, a mineral that the body needs to produce red blood cells and for other functions.

Calories: 22     Fat: 0.17g     Carbs: 4.26g     Protein: 2.1g

portabella steps 5 thru 7

Now eat up and feel a little smug that you got to have your pizza and eat it too!

Sneak Peek:  Look for an upcoming recipe for a pizza crust using cauliflower?  What the deuce?