Cauliflower Crust Pizza Revisited

I posted a cauliflower crust pizza recipe last year, but since then I'm come to perfect my recipe. With the addition of coconut flour instead of almond flour, I've discovered that the pizza gets much more sturdy after baking. I also added some mozzarella cheese in with the cauliflower 'dough' to help hold it together and give it a bit more crunch. This one definitely holds up, no silverware needed!
Give it a try!

Due to the fact that my husband gets home so late from work, I only have horrible lighting to work with. Hopefully I'll be able to take better photos soon!

Ingredients: Serves 2 people (you can easily double the recipe if you'd like)

1/2 head of cauliflower, cut into florets

1/4 cup shredded mozzarella cheese

1/4 cup parmesan cheese

1 tablespoon coconut flour

1/8 teaspoon garlic powder (or 1 clove of minced garlic)

1/8 teaspoon dried basil

1 teaspoon psyllium seed husks (will work without it)

1 egg

In a steaming pot steam the cauliflower florets until soft and set aside to cool.

In a bowl mash or rice the cauliflower florets until they resemble white rice. Place the riced cauliflower in a mesh cloth or rag and squeeze excess water out over a bowl or into your kitchen sink. You really want to squeeze the crap out of it and get as much water out as possible, thus allowing your crust to get nice and crispy. 

Preheat oven to 375 degrees.

Return riced cauliflower to a bowl, it should resemble a dry puree or dough. Add in all the remaining ingredients, mixing and kneading well until completely combined. On a baking sheet lined with parchment paper (that has been sprayed with cooking spray or oil) mold the cauliflower dough into a rectangular shape. I find the rectangle shape allows the dough to crisp up the best, but you can also do two round personal pizza's instead.

Bake pizza for 20-25 minutes or until it just starts to brown on the top. Remove from oven and carefully add pizza toppings of choice. I did kale and mozzarella with truffle oil for me and pepperoni for my husband. Bake for another 10 minutes or so.

Creamy Cauliflower and Veggie Soup (GF)

So I know it's the middle of the summer...



But the other day, I was in the mood for creamy soup.



I didn't want anything with cream in it. So I came up with this recipe.

I might be the only person in Los Angeles that's okay with eating hot soup while it's 90 degrees outside.



I could honestly eat soup every day, it doesn't matter how hot it is.

But back to the soup...

I pretty much just threw in whatever veggies I had in the fridge. Luckily, I had zucchini and asparagus, and they worked perfectly.



We also had some spicy chicken sausage in the fridge, so I grilled it, chopped it up and threw it into the soup too.

The result was a hearty, healthy, deliciously creamy soup without all the guilt. Honestly, I was full for hours.



Ingredients: Serves 4

1 large head of cauliflower
1 1/2-2 cups chicken broth (or vegetable broth)
1 cup almond milk
1/4 cup grated parmesan cheese
3 cloves garlic, minced
2 tablespoons olive oil or butter
1 bunch of asparagus, chopped into 1 inch strips
1 large or two small zucchini's, chopped
2 links of sausage (optional)

Cut the cauliflower head up and steam in it in a pot of simmering water, drain and set aside.

In a sauté pan, heat 1 tablespoon of olive oil and sauté veggies in medium heat with salt and pepper, until they are al dente. Make sure avoid over cooking. Set veggies aside.

When the cauliflower has cooled, add it to a blender or food processor along with the 1 1/2 cups chicken broth, 1 cup milk, and parmesan cheese. Process until the mixture has a smooth, soup-like texture, adding more chicken broth if needed.

In a pot on medium-low heat, sauté the garlic with the olive oil and carefully add cauliflower puree. Stir in veggies, and chicken sausage, if you like. Add salt and pepper to taste, as well as more broth if the soup is too thick. Stir soup until just hot, you do not want to cook the veggies too much more.

Serve with grate parmesan cheese and basil on top.