You’ve probably seen the recipes too. I didn’t believe the raving reviews either. But you know what they say,
seeing trying is believing – and now we believe!
The first time I made this I wasn’t sure if hubby would be up for me messing around with his traditional concept of pizza this much, so I made it just for me and he ate his own gluten-full frozen pizza. But when I told him what I was making he asked me to leave off the chicken on part of it so he could taste it too (he’s the veggie, not me). And when he tasted it he ended up preferring this pizza to his own gluten-full one!
One caveat, this crust makes a pizza that you need to eat with a fork, you can’t pick up a slice of the pizza. But it doesn’t matter, it is so delicious you won’t care. We’ve made this pizza the past three weekends and my (gluten-eating) husband and I are both in LUV.
Amazing Cauliflower Crust Pizza
Adapted from here, here and here.
One small head of cauliflower (about 2 cups after processing)
2 cups shredded cheese (I’ve used a mix of some leftover Monterrey jack and mozzarella and only mozzarella, any combo should work)
2 large eggs
1 Tbsp whole fennel seeds
2 tsp oregano
2 tsp crushed garlic (from a jar)
1/2 tsp salt
Your favorite pizza toppings
Preheat oven to 425. Preheat a sheet pan or baking stone, if desired (I used a baking stone). Chop the cauliflower into florets. Pulse in food processor until it becomes the texture of couscous. Transfer to a glass bowl. Cook cauliflower in the microwave (uncovered, no water needed) for 8 minutes.
Mix cauliflower and remaining ingredients together in a bowl. Spread mixture over hot(!) stone or sheet pan evenly. (My round pizza stone is about 12-14″ in diameter and the full recipe above is just a tad too much for my size of pan. So use two smaller pans – or just spread it thicker, which has so far worked for me.)
Bake for 12-15 minutes. Remove from oven and let cool 5 minutes. Add toppings. Return to oven for 5-10 minutes, just enough to melt the cheese and rewarm. Cool slightly and serve. (The crust holds together better if you let it cool slightly before cutting and serving.)
Let me know if you try it, or if you make changes to this recipe and how it turned out and I will do the same. There are a lot of versions of this out in the blogosphere too… I hope you’ll use this as a jumping off point to find your new favorite!
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**Don’t forget about the KIND giveaway. Entries will be open until tomorrow, Tuesday, January 29th at midnight mountain time.**
With my school and volunteer activity schedule these days, I have had to revise my typical meal planning/grocery shopping routine. I am not home from class until later in the evening on two nights and one evening I volunteer and so I am not home until quite late. But my husband is usually home on these evenings, and I like to make sure he is eating well even if I can’t be home (otherwise he’d be – happily – eating frozen pizza every night!). So, I have been utilizing some of my favorite kitchen tools, my slow cooker and pressure cooker, to make things a bit easier. On Sundays or Mondays, I have been cooking up two meals, at least one meal in the slow cooker, sometimes I even get both cookers out and fire them both up. These meals I just then put in the frig for later in the week. The same goes for the pressure cooker (PC).
This morning I have one slow cooker going and I have cooked some dry black beans in the PC for one meal this week (tacos below) and in a bit I am going to cook up another meal in the PC for later this week.
This week’s theme for the Gluten Free Menu Swap is cabbage and it is being hosted by Angela’s Kitchen. If you need help meal planning be sure to hop over there and check out what everyone else has on their menu plan this week for some inspiration. I wasn’t even paying attention to the theme for the week, but I have been on a cabbage kick lately myself (love me some spicy slaw!) and this week I have two meals with cabbage as a key ingredient.
Our plan for the week:
Perfect Hominy White Bean Chili from Fresh from the Vegetarian Slow Cooker and possibly this Raw Kale with Lime-Sriracha Vinaigrette Salad – the chili is in the slow cooker as I type and will be put in the frig for later in the week.
Dilled Cabbage Soup with Rice and possibly veggie burgers on the side – this is my pressure cooker recipe this week. The recipe comes from Lorna Sass’s Great Vegetarian Cooking Under Pressure. Also going into the frig for later in the week.
Cauliflower Crust Pizza and Salad – we are loving cauliflower crust pizza!!!
Buffalo “Wing” Chickpea Salad – my version is coming soon, inspired by this recipe.
Black Bean, Sweet Potato and Kale Tacos with Spicy Slaw – a recipe in the works for the tacos.
Homemade Black Bean Tamales – from the freezer, if needed.
What’s on your meal plan for the week?
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We had more comfort food this week since my tummy is still trying to get back to ‘normal’ after being sick last week. Some people have trouble with beans, but luckily, we do not. We find them very comforting, especially in a delicious soup that has simmered on the stove, filling the house with a delicious fragrance!
And now we live in a state, New Mexico, where one of the major agricultural products is beans – pinto beans! In the fall here, you can find pinto beans and Anasazi beans at the farmer’s markets. When I went to make this recipe, I found that I didn’t have enough pinto beans to make this, but I did have some Anasazi beans so I used some of those too. They cook very similarly and have a similar flavor profile, so I knew they would work together.
Pinto Bean Soup
Adapted from Cooking Light
3 cups dried pinto beans, (or Anasazi beans, or a mix)
2 tbsp oil
3 cups finely diced onion
6 cloves garlic, minced
2 tsp smoked paprika
1 tsp ground cumin
2 tsp dried oregano
8 cups water
2 bay leaves
2 tsp salt
Lay out your beans on a rimmed baking sheet and look for small stones, random grains of wheat (yes, I have found them!), or shriveled beans and discard them. Rinse beans and place in a large pot. Cover with water to 2 inches above level of beans and bring to a boil. Cook 5 minutes and then remove from heat. Let stand one hour. Drain beans.
In the same (dry) pan, heat the oil over medium heat. Add onion and saute until it begins to soften, about 5 minutes. Add garlic and saute for another minute or until it becomes fragrant. Add paprika and cumin and stir until fragrant, being careful not burn the spices. Stir in oregano, beans, water and bay leaves. Bring to a boil. Then cover, reduce heat and simmer for 1-1/2 hours or until beans are tender.
Discard bay leaves. Stir in salt. Taste and add more if desired. Top with chopped avocado and serve with corn muffins.
This recipe is cross-posted over at Pennywise Platter at The Nourishing Gourmet.
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