Cauliflower crust pizza recipe (grain-free)

Grain-Free Cauliflower Crust PIzza | Pamela Salzman
Grain-Free Cauliflower Crust PIzza | Pamela Salzman
Photo by Erica Hampton

I always spend Christmas week in New York with my family and it’s a great time catching up, celebrating and eating.  Eating a lot.  It’s a bit hard for me to follow my normal food routine when I am there.  I don’t have my juicer, or access to the juice bars which are all over the place where I live.  We visit with a lot of family and go out to eat more often than I do at home.  But one of the main obstacles to my eating beet greens and quinoa as often as I like is that my husband’s favorite food group is pizza.  Make that New York pizza.  His second favorite food group is pasta, the kind with gluten.  And then it’s anything “alla Parmigiana.”

prepping the cauliflower

So when we go to New York, he’s like a kid in a candy store, except all the candy has dairy, white flour and tomato sauce!  Of course, I have a slight weakness for good NY pizza myself and I partake in the food fest, too (although maybe not quite as much.)  Ironically, after we indulge in pizza for most of the week on Long Island and Brooklyn, we get together at the home of one of my cousins in Westchester and have, if you can believe it, a “pizza tasting party” with a few of my cousins and their kids.  I swear.

squeeze the heck out of the cooked cauliflower

Grain-Free Cauliflower Crust PIzza | Pamela Salzman

We each bring a few pies from our favorite pizzerias and taste them all.  There’s clam pie from Pepe’s and Sicilian from Sal’s; a cheeseless pizza from Polpetina and a classic from Johnny’s.  There are others that I can’t even remember.  The first few years that we did this, we actually voted to determine which was the best pie.  Now we don’t even pretend we care.  We just eat it all and wash it down with Chianti.  And this year, a heating pad came out at bedtime.

crust mixture

I don’t normally like to mess with a good thing, but sometimes curiosity gets the best of me.  A few years ago, I noticed a lot of recipes flying around the internet for pizza crust made out of cauliflower.  Life has taught me, among other things, that if something sounds too good to be true, it probably is.  And cauliflower crust pizza recipes proved that point.  I tried a bunch and didn’t see what all the fuss was about.  The cauliflower crust was usually mushy and fell apart, and the pizza would have to be eaten with a fork and knife.  That didn’t fly in my house.

make little minis

But I have always been intrigued with the idea of making a treat like pizza something I could eat a little more frequently and then I saw the recipe that I knew would work.  And I saw the step that was missing from all my previous attempts and I kicked myself.  How could I not have thought of squeezing the cauliflower dry?!  After another attempt, I was actually able to make a pizza that tasted enough like pizza that I could pick up and eat it out of my hand.

prebake the crusts and then top with sauce and cheese

baked and ready to eat!

I didn’t think my husband would actually like this at all, so I was pretty close to not even letting him sample it.  But he came home one day and the house smelled like pizza and there was no stopping him.  He LOVED this!  And so did my girls!  Mr. Picky still has issues with cheese and isn’t a pizza fan anyway, so he was predictably lukewarm about it.

cauliflower crust pizza in the making

bake again

My only caveat here is that it’s not an “instant” recipe.  You have to cook and squeeze the cauliflower dry, then make and prebake the crust.  All steps I think are worth it for a pretty nutritious pizza.  As you can see in the above pictures, I  made a large pizza and then many mini pizzettes, which I think would be amazing for a party.  So much of this recipe at be done ahead of time, including make the crust batter or even pre-baking the crusts!

Hoping you all may enjoy good health and much happiness in 2014!!

 

Grain-Free Cauliflower Crust PIzza | Pamela Salzman

 

Grain-Free Cauliflower Crust PIzza | Pamela Salzman

 

5.0 from 5 reviews
Cauliflower Crust Pizza
Author: 
Serves: makes one 10-12-inch pizza or twelve 3-inch pizzettes
 
Ingredients
  • olive oil for brushing on pizza stone or baking sheet
  • 1 small head of cauliflower (about 1 ¼ pounds), cut into large florets
  • pinch of sea salt
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • Pinch crushed red pepper flakes
  • ¼ cup grated parmesan or pecorino-romano cheese
  • ¼ cup shredded mozzarella cheese
  • 1 Tablespoon almond meal/flour (optional, but I think it makes the crust a little “breadier”)
  • 2 egg whites, lightly beaten with a fork (1 whole egg works, too. I think 2 egg whites makes the crust just a little crispier.)
  • Desired accompaniments: marinara sauce, shredded mozzarella cheese
Instructions
  1. Preheat oven to 450 degrees and place a baking sheet or pizza stone in the oven as it is heating up.
  2. Brush a large piece of parchment paper with olive oil (big enough to fit your pizza stone or baking sheet.)
  3. Place the cauliflower in a food processor fitted with a metal blade. Pulse for about 30 seconds until you get very small pieces (resembling snow or rice.) You should end up with about 3 cups of cauliflower.
  4. Place the cauliflower and 2 cups of water in a medium saucepan and bring to a boil, lower the heat to a simmer, cover, and allow to steam for about 5 minutes, or until the cauliflower is tender. Drain in a fine mesh sieve and allow to cool. (If you use a colander to drain, you will lose a lot of cauliflower.)
  5. When the cauliflower is cool enough to handle, wrap it all up in a clean, thin dish towel and squeeze out as much excess water as possible. The less moist the cauliflower, the crispier the crust will be.
  6. Transfer the squeezed cauliflower to a bowl and stir in the parmesan or pecorino, mozzarella, salt, dried oregano, garlic powder, red pepper flakes and almond meal/flour. Add egg whites and mix with your hands until combined.
  7. Using your hands, form the mixture into tightly packed 3” rounds or a 10-12” round and place them on the oiled parchment paper.
  8. Slide the parchment paper onto the HOT baking sheet or pizza stone. An inverted baking sheet or a pizza peel can help with this.
  9. Bake for approximately 15 minutes until the crust starts to turn golden brown.
  10. Remove crusts from oven and top with desired toppings, then place back in the oven and cook for another 7 minutes until cheese is melted and bubbly. You just don’t want to overdo it with any toppings that are very wet.
  11. Allow to cool slightly and serve.
Notes
You can bake the crusts earlier in the day and refrigerate them until ready to top and bake.  Or you can make the batter the night before.

 

No-Sugar, No-Egg, No-Flour Breakfast Cookie Recipe

Most people are not mind readers, so if you have a wish for the perfect Mother’s Day, you may need to drop a few hints.  I used to dream of a day where I could relax in my bed for a few extra minutes, maybe with the newspaper and a fresh cup of tea.  Then off to a rare workout or walk along the beach.  I would wish for a little extra time to do my hair before having a yummy and healthful brunch with my favorite people in the world, my husband and my kiddos.  Ha!  Sometimes we moms keep doing for others and feel guilty about taking time for ourselves.  You know what?  We run around at 90 miles an hour every day of the year, it’s OK to have one day where you get put on a pedestal and your loved ones spend the day worshipping you.

But I’ll admit, I’ve never been very good at asking for things.  Year after year, we would go out with my husband’s family for brunch to a crowded restaurant or hotel.  The men spent a lot of money for average food and lots of noise and this wasn’t dreamy to me.  Then two years ago my good friend Melissa told me that her Mother’s Day is spent at the home of her in-law’s and all the guys get together in the kitchen to make lunch for the ladies.  LIGHT BULB!  So last April, I made a few subtle suggestions and guess what?  My husband can take a hint!  He organized the troops to cook the loveliest lunch at our home.  Never mind that the kitchen looked like something exploded in there, I didn’t have to lift a finger and my hair looked great.

This year we’re doing the same thing and I am totally excited.  If this sounds good to you, but there isn’t enough advance warning for your family to mobilize, you can at least make a few suggestions for breakfast in bed…like these breakfast cookies!  You can whip them together the day before and suggest that they be delivered bedside on a silver platter with a coffee or tea and some fresh fruit.  A little bud vase with a beautiful flower would be nice too, but maybe we shouldn’t push it.  These “cookies” are like having your oatmeal and toppings in a tasty and neat little package, and it kind of feels like you’re eating a cookie.  Splurge!  But look at the ingredients — totally clean and won’t offset that workout you’re going to get in!

If breakfast cookies aren’t your thing (really?), here are a few other ideas to give your family a little help:

Happy Mother’s Day to all you beautiful women.  I wish I could jump through the computer to give you a big hug.  The world is a better place for all you do.

5.0 from 4 reviews
Breakfast Cookies
Author: 
Serves: makes 12-16
 
Ingredients
  • 1 ½ cups old-fashioned rolled oats
  • 1 cup unsweetened flaked coconut
  • ¼ cup almond meal or sesame seeds
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine grain sea salt
  • ½ cup chopped nuts (I used walnuts and almonds, but pecans are great, too)
  • 1 cup unsulphured dried fruit, chopped (I used dried dates and blueberries)
  • 3 ripe bananas or 1 cup of unsweetened applesauce
  • ¼ cup melted coconut oil
  • 1 teaspoon pure vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Line 2 baking sheets with unbleached parchment paper.
  2. In a large bowl, combine rolled oats, coconut, almond meal, cinnamon and salt. Add the nuts and dried fruit combine with the mixture, breaking up the dried fruit so it doesn’t clump together (I use my hands to mix this.)
  3. In a medium bowl, mash the bananas and stir in the oil and vanilla.
  4. Add wet mixture to dry mixture and stir to combine.
  5. Take scoops of the batter either with a ⅓ cup or ¼ cup measuring cup and drop the batter onto the prepared baking sheets. Flatten with your hand to about ¾-inch thick. Bake for a about 20 minutes or until edges are golden brown. Transfer to a wire rack to cool. Store in the fridge after a few days or wrap and freeze.

Healthy Granola Bars Recipe

Healthy Granola Bar

Has school started in your neck of the woods?  We’re back at it this week.  I get a little bummed when the kids go back to school.  I’ve really enjoyed spending more time with them and summer is so much less stressful, especially for my high schooler.  That and, despite what you might think, I don’t love making lunches at 6:30 am everyday, as well as trying to keep a substantial supply of well-balanced snacks for the kids and their friends.  You know I love to cook and it’s a major priority for me to feed myself and the kids well, but it’s definitely a challenging task which I know many of you try to tackle most days, too.

The fact is I don’t actually make all of the kids’ snacks, because I really don’t have that kind of time.   But there are a few that I can make quickly, easily and that are more delicious (and healthful) than what you can buy in a store.  I hope to post my guidelines next week for choosing a healthful snack, but making sure there’s some protein in there is super important, otherwise you run the risk of a blood sugar rollercoaster.  One snack that I guessed wouldn’t be too tricky to figure out was granola bars.  Last summer I tested granola bar recipes for about two months and had the tight jeans to prove it.  I wouldn’t call it a low-calorie snack mostly due to the nuts and seeds, but I if the kids need something to tide them over until dinnertime or get them through soccer practice, goldfish and a fruit roll-up aren’t going to cut it.  I am always going to look for something like these bars, which are made from real ingredients, contain protein and fiber and a minimal amount of sugar, plus a little love from Mom.

The problem is that these granola bars are so good, I have a hard time being in the house and not sneaking one or more when I’m not really even hungry.  They have most of the same flavors as my granola, but with a little butter.  What they don’t have is tons of refined sugar like so many granola bar recipes I see.  If you are dairy-free or vegan, you can definitely use coconut oil, but I have a soft spot for the combination of butter, pecans and a pinch of sea salt.  Yum!  Like granola, you can adjust this recipe to suit you.  (And yes, you can add chocolate chips.)  I like my granola bars a little on the thick side (see bottom photo), but if you like yours thinner and crunchy (see lead photo), you can use an 8 x 10 pan.  Try these out and if your family loves them, make a double batch and freeze them.  Because in my world, September not only means school, but soccer games, scouts meetings, study groups and playdates.  Need any more reasons to make these?

Healthy Granola Bars
Author: 
Serves: makes 8-12 bars, depending how you slice 'em
 
Ingredients
  • 2 cups old-fashioned rolled oats (not quick-cooking)
  • ¼ cup raw sunflower seeds
  • ¼ cup raw pumpkin seeds
  • ¼ cup unsweetened coconut flakes
  • ½ cup chopped raw nuts (pecans or almonds are good)
  • ¼ cup ground almond meal
  • 1 ¼ teaspoons cinnamon
  • ½ teaspoon sea salt
  • ½ cup unsulphured dried fruit (such as chopped apricots, cranberries, cherries, blueberries)
  • 3 Tablespoons unsalted butter, melted (my preference) or melted coconut oil
  • ½ cup brown rice syrup (or honey)
  • 1 teaspoon pure vanilla extract
Instructions
  1. Preheat oven to 350 degrees.
  2. If you like thick granola bars, grease an 8 or 9-inch square pan with butter or coconut oil and line with unbleached parchment paper (this will help get the bars out of the pan.) If you like them thinner, say ¾-inch thick, grease an 8x 11-inch pan.
  3. Place oats, seeds, coconut and nuts on large baking sheet and toast for 12-15 minutes. Do not allow anything to burn!
  4. In a large bowl combine almond meal, cinnamon, salt and dried fruit. When oat mixture is out of the oven, add to bowl. Mix the melted butter, brown rice syrup and vanilla together and pour over the oat mixture, stirring well to coat evenly.
  5. Pour mixture into pan and press down with a spoon, spatula or damp hands.
  6. Bake for about 20-25* minutes, or until lightly colored on top. The granola bar will be soft to the touch when it comes out of the oven, but will firm up as it cools. Allow to cool completely, at least 2 hours. Run a knife around the edge of the pan to loosen the bar. Invert the pan over a cutting board to remove. Cut into individual bars and eat or store in a covered container.**
Notes
*Baking it longer will result in a crispier, firmer bar, but it may be harder for little ones to chew easily.

**If the weather or your kitchen is warm, it’s better to store the bars in the refrigerator.