Cauliflower Pizza Crust

I should really title this post “My Diet Starts on Monday (& Other Lies We Tell Ourselves).”

While I don’t believe in dieting, I’m all for making healthier choices and positive lifestyle changes. This cauliflower pizza crust is no expception…if you can ignore the entire bag of shredded mozzarella cheese I put on top. That’s NOT the point, friends. 

The point is, I made pizza crust sans flour, and whether you have celiac or want to reduce your carb intake or just like veggies, this is the perfect pizza crust aka justification for ALL.THE.CHEESE.


It’s basically a salad.

Pizza and I have grown apart since my celiac diagnosis, and it’s truly heartbreaking. Recently, though, I’ve found some good local pizza places with GF crust (hello, Blaze). However, nothing can top this cauliflower crust (well, except cheese. Excuse the dad joke).

I made this on a Charlotte “snow day,” otherwise known as the day it snowed half an inch and I refused to leave my apartment lest I lose my life in the treacherous weather. Safety first / any excuse to watch excessive amounts of TV and eat snacks all day. Ahem.

This recipe comes from Damn Delicious and let me say, it’s damn good. My boyfriend and I were obsessed, and pretty amazed at how good it was. We expected to like it, but to love a crust made of veggies? We weren’t going that far. 

We were wrong.

This pizza crust isn’t necessarily as crispy crunchy as normal pizza crust but it’s GOOD. It’s seasoned and flavorful and the perfect vechile for all.the.toppings. Go crazy, my friends.

I baked my crust slightly longer than the original recipe, but my gage was just to ensure the edges were brown. Yum.

We topped our pizza with red sauce, cheese cheese cheese, mushrooms, chicken and spinach. I’m drooling at the thought.


Make this for yourself, and don’t be shocked when there are no leftovers. Too. Dang. Good.

Enjoy!

Cauliflower Pizza Crust

Recipe via Damn Delicious

Ingredients:

  • 1 head cauliflower, chopped
  • 2 large eggs 
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons freshly grated Parmesan
  • 1 tablespoon Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste

Instructions:

  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. To make the cauliflower crust, add cauliflower to the bowl of a food processor and pulse until finely ground, yielding about 2-3 cups.
  3. Transfer to a microwave-safe bowl. Cover loosely and place into microwave for 4-5 minutes, or until softened; let cool.
  4. Using a clean dish towel or cheese cloth, drain cauliflower completely, removing as much water as possible.
  5. Transfer cauliflower to a large bowl. Stir in eggs, mozzarella, Parmesan and Italian seasoning; season with salt and pepper, to taste.
  6. Spread cauliflower mixture into a 15- by 10-inch rectangle onto the prepared baking sheet. Spray lightly with nonstick spray and bake for 12-15 minutes, or until golden.
  7. Top with any and all desire toppings. Place into oven and bake until the cheese has melted and edges have browned, about 5-10 minutes.
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Buffalo Chicken Zucchini Boats

New Year, New Me, right? ‘Tis the season I suppose! I vowed to myself that I would cook more (and blog more!) in 2017, so here’s my debut. I know you’ve all been waiting on bated breath.


Not quite a year ago, I was diagnosed with celiac disease, and while the transition to the gluten free life has been easier than I suspected, it has been a transition nonetheless. It requires me to be more mindful of what I’m putting in my body, and definitely requires a bit of preparation and thinking ahead. So, my goal has been to cook more – which I hope I’ll achieve better in 2017…

My hope in sharing gluten free recipes is that it’s a realization that gluten free does not mean nasty and tasteless! Nowadays, there are so many gluten free subsititues (thankfully!), so virtually anything can be modified to suit my celiac needs.

I found this recipe for 4-Ingredient Buffalo Chicken Zucchini Boats from The Wholesome Dish on Pinterest, and let’s just say, they did not disappoint!


Easy to put together, and full of flavor, this is a healthy weeknight meal that comes together quickly and deliciously – and it won’t break the bank (also important). Full of chicken and cheese, with the added bonus of veggies (!!!) this was a hit, and the leftovers were just as tasty. This will definitely be making a regular appearance in this new year.

Enjoy!

Buffalo Chicken Zucchini Boats

Recipe via The Wholesome Dish

Serves 4

Ingredients :

  • 4 small-medium zucchini (about 1¾ pounds)
  • 1 lb. ground chicken
  • ½ cup Buffalo Wing Sauce (not regular hot sauce)
  • 1 cup shredded mozzarella cheese

Directions :

  1. Preheat oven to 400 degrees F. Spray a 9×13 inch baking dish with cooking spray.
  2. Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a wooden spoon. Cook for 7-9 minutes, until the chicken is cooked through, stirring occasionally.
  3. Remove the skillet from the heat. Stir in the buffalo wing sauce.
  4. As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat. Place the zucchini in the baking dish cut-side up.
  5. Spoon the chicken mixture into the zucchini boats. Sprinkle the zucchini evenly with the cheese.
  6. Cover the baking dish with foil. Bake for 35 minutes, or until cheese is browned and melted.