Since I’m terrible about actually updating this blog, and I’ve been really into cooking for the past few weeks, I’ve decided to throw my adventures in cooking up here.
Now in my last update (almost a year ago, way to go Walker) I talked about last year’s new year’s resolution to lose weight and lead a healthier lifestyle. Sure there have been pitfalls, and I definitely stopped paying attention over the holidays. But by and large, I’ve done pretty well. Even with falling off the wagon from September-December, I’m a solid 24% lighter than I was last year. I finished my first 5k in mid-November, and then did two over Thanksgiving weekend with an average finishing time of 32 minutes.
Part of what’s made sticking with this easier is that I have found more healthful ways to enjoy things that I like. Toward that end, I give you, cauliflower crust pizza. It’s pretty tasty! Flavor wise, it’s still cauliflowery but it’s also cheesy, and very filling. It’s a great low-carb, grain free pizza crust alternative. You can still put whatever healthy or unhealthy toppings you like on the crust. I use the recipe from the food network website with a few little tweaks and it’s turned out quite well the two times I’ve tried it.
It was way more filling than a normal slice of pizza and it turned out really well! The key is being patient and pressing as much water as possible out of the riced cauliflower. I don’t have a steamer basket with holes small enough for the riced cauliflower not to fall through, so I lined the bottom of a colander (that fits really tightly on top of one of my pots) with two paper towels and that worked beautifully. It’s not pizza that you can pick up, fork definitely required, but it’s a pretty reasonable semi-healthy alternative! This recipe, in theory, only yields one crust, but today I got two out of mine. I pressed the dough pretty thin and into rectangles. This recipe is just seven ingredients and is pretty foolproof.
1 head cauliflower, stalk removed
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
2 eggs, lightly beaten
Cookie Sheets (or pizza stone)
Oven (preheated to 400 Degrees F)
Cooking time (including ingredients) about 40 minutes.
I found this idea forever ago but hadn’t made it because I didn’t own a food processor, but for Christmas I got a Ninja. Thanks, Santa! Start by breaking the florets off the stalk of the cauliflower and putting it into your food processor. Pulse the florets until the cauliflower is thoroughly riced.
Now you need to steam the cauliflower in a steamer basket. Don’t have one of those? Me neither. However I do have a colander that I can put on top of a pot with a lid that fits pretty tightly. To keep the riced cauliflower from slipping though, I lined it with paper towels. Let it steam for 5-7 minutes.
After that’s done, you need to drain all the liquid from the cauliflower. Press as much water out as possible! Line a bowl with a clean dish towel (or with more paper towels) and pour the cauliflower into the bowl.
Then set it aside to cool. Or if you’re an impatient person like me, you can put the bowl into the freezer for a bit. While the cauliflower is cooling, pre-heat the oven to 400 degrees F.
After it’s cooled, combine the cauliflower with the beaten eggs, cheese, and spices.
Transfer the dough to a parchment-paper lined baking sheet and press it into a pizza shape. Pop it in the over for 20 minutes.
Then top with your favorite stuff, and bake for an additional 15-25 minutes.
Done. Super easy. All told, this will probably take you two hours, including cooling and cooking time.
Here are the nutritional facts for this crust recipe, using skim, low-fat mozzarella, and cutting it into 12 pieces.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 2 g||3 %|
|Saturated Fat 1 g||4 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 38 mg||13 %|
|Sodium 119 mg||5 %|
|Potassium 228 mg||7 %|
|Total Carbohydrate 4 g||1 %|
|Dietary Fiber 2 g||7 %|
|Sugars 2 g|
|Protein 4 g||7 %|
|Vitamin A||1 %|
|Vitamin C||54 %|
Thanks for reading!