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.

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.

When Life Hands You Lemons, Make Sure They’re Gluten Free

Admittedly, I have had this title in my head for a couple of weeks since I first heard I might have Celiac Disease. Two weeks later, I am writing with an official diagnosis .

So, I guess this means I’m now that girl. That girl who can’t eat gluten and requests a special menu and refuses to eat your (delicious and tempting) pizza. Curse you, gluten!

Back in December, I had some routine bloodwork done which showed heightened liver enzymes. Given my history of eating disorders, I felt it necessary to look into this, as my behavior certainly has internal (and unseen) consequences.

In January I had a liver ultrasound which showed that my liver was normal (thank goodness!), so my doctor thought it wise to see a gastroenterologist to get to the bottom of things. After a few more vials of blood were drawn, they told me my bloodwork tested positive for Celiac antibodies. Excuse me?!

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Well, gluten…

This was such a shock as I felt totally fine (I feel very lucky about that!), and I know that often people who find out about their gluten intolerance feel utterly awful. But, I marched on and today had an endoscopy/biopsy of my small intestine which showed that I have Celiac Disease.

It’s crazy to find out such a thing at 23 years old, as you wonder how long this has been going on/how it just developed. And it’s also crazy that even though I felt fine, internally my body was struggling. I’m SO grateful for the medical care I received, including the encouragement and insistence that I look into the issues found in my bloodwork.

Now, I know this all seems kind of odd considering my eating disorder history, but I was told the Celiac Disease is likely unrelated. And, I know that people will say things like “well now you have an excuse to be more restrictive,” but reality is, I have to avoid gluten for my health, and I am not purposefully doing this to “cut carbs.” Like anyone, I want to do what’s best for my body and for me, that means cutting out gluten (per doctor’s orders).

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So, while this will be a major lifestyle change for me, I’ve tried to thing of a few pros (and some cons) of this diagnosis:

PROS:

  • I HATE beer (always have), and now have a legit excuse as to why I refuse to drink it!
  • Gluten free pizza dough is available at so many yummy places (lookin’ at you Mellow Mushroom & Papa Murphy’s)
  • I prefer corn tortillas to flour – long live my Mexican food addiction
  • I truly love fresh, natural and whole foods – fruits, veggies, meat, etc.
  • One of my favorite blogs, Iowa Girl Eats, is now exclusively gluten-free after author Kristin was diagnosed with Celiac (“later” in life like me!)

CONS:

  • I will have to become an avid label reader (not totally bad, but may slow down my grocery trips)
  • I will have to be very vigilant when out to eat/at social events
  • Biggest of all, I love baking and will have to learn how to whip up some gluten free goodies (although, I did see that Pillsbury makes gluten-free Funfetti mix – PRAISE!)

All in all, I feel content about this diagnosis. While it is definitely not ideal, it is not a death sentence and it is doable. I am grateful that we live in a world that has adapted so much and now has so many gluten-free options. And, most of all, I am grateful to know what was causing the crazy results of my bloodwork because it is never fun to drive yourself insane and wonder what’s wrong with you!

So, now I must begin my gluten-free journey! I have to educate myself on all the dos and don’t’s, and all of the gluten-free options out there. My hope is that I can find some delicious recipes and restaurants with gluten-free offerings and share them with you all! And, if you have any advice or tidbits you’d like to share with me on Celiac Disease or gluten-free diets, please let me know!

XOXO