Fruit Tart With Almond Meal Crust - Gluten free - Grain Free - Sugar Free

While I was making my Chicken Sopes the other night, I had some left over sope shells and had this brilliant idea to make fruit tarts. I made a small tweak to the dough recipe and came up with a winner. This dessert is perfect for Summer entertaining. You can make the crust a day or 2 ahead of time and putting this dessert together is a snap. If you eat a clean diet then you will most likely have all of these ingredients in your pantry or fridge.

INGREDIENTS:

• 12 fresh strawberries (medium size) sliced
• 1/2 cup fresh raspberries
• 1/2 cup fresh blueberries
• 1 cup Fage Greek Yogurt (you can use fat-free or 2%)
• 5 Packets of Xylitol (or 1 1/4 Tablespoons of Agave Nectar or Honey if sugar isn't a problem) 2 of the packets will be added to the dough recipe, 2 will be added to the yogurt and 1 will be added to the fruit mixture
• Salt to Taste
• 2 cups of Almond Flour
• 2 large eggs
• 1 Tbs Olive Oil

INSTRUCTIONS (Fruit Filling):

• Add sliced strawberries, raspberries & blueberries in a bowl
• Add 1 packet of Xylitol
• Toss well to coat and let sit

INSTRUCTIONS (Yogurt Filling):

• Mix yogurt and Xylitol together. If you are not worried about having sugar, then use Agave nectar or Honey to sweeten. Chill in refrigerator until ready to assemble.

INSTRUCTIONS (Tart Shell):

• Preheat Oven to 350 degrees F
• In a medium bowl add the 2 cups of almond flour, 2 eggs, 1 Tbs of Olive Oil & 1/2 teaspoon of salt & 1 - 2 packets of Xylitol. This is a matter of taste. It depends on how sweet you like your crust. Even without the sweetener this crust is good.
• Mix well to incorporate. You will need to form a "dough" ball with your hands.
• If the mixture is too wet add a bit more almond flour
• Form the dough into a 2 1/2" roll
• Form each slice by gently flattening the middle of the tart and pinching the edges up to form a little wall. Each tart should end up being about 3 1/2"
• Lay them on a cookie sheet lined with parchment paper or foil
• Bake in the oven at 350 degrees F for about 10 - 12 minutes (don't overbake them they will get dry)

Here you can see the prep of the dough. Notice the little raised edge on the tart shell. It is really helpful to use a dough cutter (pictured) to slice and move the tarts around. The almond dough can get very sticky. I also like to work on waxed paper and then transfer them to parchment paper to bake. When you bake the tart shells, they may not actually get golden so don't overbake them. They should be crisp outside and tender inside.



ASSEMBLY is Easy:

• Take a large spoonful of the yogurt mixture and spread it on the tart shell.
• Carefully add a few scoops of the fruit mixture. You can add berries where needed to make them look pretty.
• Top each mound of fruit with a small dollop of yogurt mixture and top with a blueberry

That's it! Enjoy this simple, refreshing dessert without the guilt!

Chicken Sopes – Gluten Free – Grain free- Sugar Free

If you've never had a Sope, you are in for a treat. These delicious little gems originated from Mexico.

From Wikipedia:

A sope is a traditional Mexican dish originating in the city of Culiacán, where it was first known asgordita or pelliscadas in Culiacán. It at first sight looks like an unusually thick tortilla with vegetables and meat toppings. The base is made from a circle of fried masa of ground maize with pinched sides. This is then topped with refried beans and crumbled cheese, lettuce, onions, red or green sauce (salsa, made with chiles or tomatillos respectively), and acidified cream. Sometimes other ingredients (mostly meat) are also added to create different tastes and styles of sopes. Sopes are roughly the size of a fist. Don't panic. My version of Sopes are Grain free, Gluten Free & Sugar Free. This recipe is simple and quick to make. While nothing can make up for the thick, fried, corn tortilla I think you will find this a satisfying and healthy alternative. Don't be afraid to experiment with flavors and add your favorite spices and "heat"! INGREDIENTS:

• 2 - 3 boneless chicken breasts (use 4 if they are small)
• 1 can of chicken broth (less sodium is better)
• 1 can of diced tomatoes (I used the petite diced)
• 1 large onion - diced
• 1 green bell pepper - diced
• 2 large cloves of garlic, minced or use a garlic press
• Salt & Pepper to Taste
• 1/2 - 1 Tsp Dried Cumin (to taste)
• 1 diced jalapeno (or any hot sauce you like)
• 2 cups of Almond Flour
• 2 large eggs
• 3 Tbs Olive Oil (save 1 Tbs for the Almond Crust)
• Black beans (mashed up & seasoned) , You can omit this if you are not eating legumes.
• Cilantro, shredded lettuce, fresh diced tomatoes, cotijo or crumbled cheese, diced onions, sour cream or "crema" or any other toppings you may want to add.

INSTRUCTIONS (Sope Chicken Filling):

• In a large pot add 2 Tbs of olive oil and the diced onions. Let them saute a bit until softened.
• Add the chicken breasts and season with salt & pepper
• Add the canned tomatoes with their juice
• Add the diced bell pepper
• Bring to a light simmer
• Season the pot with cumin, and any other spices you might like to try such a chipotle, cayenne, red pepper flakes, oregano, etc. I kept mine simple because my daughter is so fussy.
• Allow the chicken to simmer in this liquid until it is just cooked through (about 15 - 20 minutes depending on the size of the chicken breasts.)
• Remove the chicken breasts from the liquid and set aside to cool.
• Add the fresh garlic to the liquid
• Continue cooking the liquid until it reduces down quite a bit and the vegetables are softened. Time will vary depending on the heat of your stove.
• Once chicken is cooled, shred it finely and set it aside
• Add the shredded chicken back to the liquid mixture in the pot, and remove from heat
• Stir to incorporate. Be sure to taste and re-season if necessary. Now is a good time to add the hot sauce or more spices if you want your sopes to have a little "kick" to them.

INSTRUCTIONS (Sope Shell):

• Preheat Oven to 350 degrees F
• In a medium bowl add the 2 cups of almond flour, 2 eggs, 1 Tbs of Olive Oil & 1/2 teaspoon of salt
• Mix well to incorporate. You will need to form a "dough" ball with your hands.
• If the mixture is too wet add a bit more almond flour
• Form the dough into a 2 1/2" roll
• Form each slice by gently flattening the middle of the sope and pinching the edges up to form a little wall. Each sope should end up being about 3 1/2"
• Lay them on a cookie sheet lined with parchment paper or foil
• Bake in the oven at 350 degrees F for about 10 - 12 minutes (don't overbake them, but you want them crispy since they will absorb the juices from the sope filling.

Here you can see the prep of the dough. Notice the little raised edge on the sope shell. Itis really helpful to use a dough cutter (pictured) to slice and move the sopes around. The almond dough can get very sticky. I also like to work on waxed paper and then transfer them to parchment paper to bake. When you bake the sope shells, they may not actually get golden so don't overbake them. They should be crisp outside and tender inside.

Here is a photo of what it the sopes should look like after they come out of the oven and you add the first layer. I just used mashed up black beans that I seasoned with salt and pepper. If you are not eating legumes then just omit the beans. This layer is sort of like the glue that will hold it all together, lol. After the beans you add the chicken mixture and then top it off with shredded lettuce, diced tomatoes, onion (green onions work here too), sour cream or crema can be used as well as guacamole, cheese, salsa, whatever you like.

Pesto Salmon With Basil Zucchini

My local market had some fresh, wild caught, sockeye salmon. It looked really good, so tonight, I created a delicious, healthy, gluten-free dinner that is easy to prepare. You can either make your pesto fresh or just buy some at your local market. I like to know exactly what is in my food, so I chose to make my own. My daughter is a very fussy eater and when she smelled this cooking, she came running to the kitchen asking what I was making for dinner. She said it smelled amazing! Woo, hoo! Salmon is rich in protein but is also high in omega-3 essential fatty acids. Sockeye Salmon is very red in color and remains that way even after it is cooked. If you are using Sockeye salmon be sure not to over cook it. The pesto recipe below is intended to make just a small amount that will be enough to cover the top of each fillet. INGREDIENTS:

• 4 Salmon Fillets (Fresh is better)
• 2 large garlic cloves
• 1/2 cup of fresh basil leaves (plus 5 extra leaves chopped for zucchini mixture)
• 1 Tbs Pine Nuts
• Olive Oil (about 1/8th cup, plus 2 extra Tbs to saute the zucchini squash)
• Salt & Pepper to taste
• 3 zucchini squash
• 1 Tsp dried Oregano
• Brown Rice (prepared as directed on package)

INSTRUCTIONS: Fish

• Preheat oven to 350 degrees F
• Line a baking sheet with parchment paper (or foil)
• Lay Salmon Fillets on Parchment and sprinkle lightly with salt
• In a food processor, add basil leaves and pulse until chopped.
• Use a garlic press to mince garlic and squeeze directly into the food processor.
• Add Pine Nuts and run food processor until they all is blended.
• Add salt & pepper to taste (this is just a topping for the fish, it doesn't have to be perfect. Give it a taste and see if it is to your liking.)

INSTRUCTIONS: Zucchini

• Wash & slice zucchini squash and slice it into thin slices.
• Preheat olive oil in a large skillet
• Add the squash and stir to coat evenly
• Season with salt and pepper and add in the dried oregano
• Saute until the squash softens and becomes tender'
• Use a garlic press to mince the garlic and add it to the pan.
• Continue to cook for a couple of more minutes and remove from heat
• Add in the chopped basil you set aside and stir to incorporate

My daughter really liked this, Success!

Vegetarian Asian Lettuce Wraps

I recently posted a recipe for Asian Chicken lettuce Wraps.  My son is a vegetarian so I always try to come up with meatless alternatives for him to enjoy.  I try to eat a gluten free diet when possible.  The vegetables are gluten free, but the problem arises when we add sauces to the dish, and let's face it, the sauce and seasonings give the wraps their distinct flavor, but the soy sauce adds gluten.  If you are looking to keep the sugar content lower, then you can substitute Xylitol as a sweetener.  I chose to use Agave nectar. You can also use sugar. We won't be using too much in this recipe since it makes a lot of servings.
I would suggest chopping all of your ingredients ahead of time or before trying to start cooking. It may appear like a lot of work, but once all of the vegetables are cut up, this recipe cooks super quickly.

This recipe makes about 14 - 16 very generous servings

INGREDIENTS:

FILLING/WRAPS:

• 8 - 10 Shitake mushrooms (you can substitute white or brown mushrooms)
• 2 , 8 oz pkgs of fresh brown or white mushrooms
• 2 Tbs of cooking sherry (you can substitute cider vinegar but sherry really is the best)
• 2 Tbs sesame oil (this adds a nice flavor to the filling, try not to substitute)
• 2 tsp fresh grated ginger
• 3 - 4 green onions, finely sliced
• 2 - 3 cloves minced or pressed garlic)
• 1 8oz can water chestnuts (sliced or whole is fine)
• 2 Tbs Tamari sauce (gluten free soy sauce)
• Salt & pepper to taste
• 1 1/2 large carrots, grated
• Fresh chopped Cilantro
• Butter lettuce (or romaine or iceberg if you can't find butter lettuce)
• Coconut oil (or oil of choice to cook the chicken filling in)

SAUCE: (Reserve half of the sauce for dipping)

• 1/2 cup Tamari Sauce (gluten free soy sauce)
• 1/4 cup of chunky peanut butter or almond butter
• 2 Tbs Agave Nectar (substitute 4 Tbs Xylitol sweetener for sugar free version)
• 1/4 tsp of granulated garlic (you can used fresh minced garlic as well, but use less)
• 1 Tbs sesame oil
• 1 tsp of Sriracha Hot sauce or 1 Tbs of chili paste

PREPARATION:

SAUCE:

Whisk all ingredients for the sauce together and set aside. Be sure to save half of the sauce for dipping, the other half will be poured over the chicken mixture after it is cooked. You can add more or less of the Sriracha or chili paste to suit your heat level.

FILLING:
Chop the mushrooms into a small dice. Be sure to dice them and do not put into the food processor as they will get mushy and pasty when they cook.
Drain & Chop the water chestnuts into a small dice
Coarsely Grate the large carrot and set aside
Chop the cilantro
Finely slice the green onions.

Now you are set to go!

DIRECTIONS:

• In a large bowl add the Shitake mushrooms, white or brown mushrooms, green onions, water chestnuts, about 1/2 of the grated carrots, grated ginger, cooking sherry, sesame oil, garlic, Tamari sauce, salt & pepper.
• Mix well to incorporate all of the ingredients. 
• Heat about 1 heaping Tbs coconut oil in a large skillet. I personally love the coconut oil with this recipe. It complements all of the fresh ingredients and gives a nice richness to the dish. You can use any oil you like. Some people like to use sesame oil to cook with. I find it a bit too strong for my taste since it is already in the filling and sauce.
• To start, just cook 1/2 of the vegetable mixture in the pan. This is to keep it from being overcrowded and steaming. Let it saute in the oil for a few minutes before turning. This will help it to brown a bit.  Continue to saute until cooked through. Remove to a bowl.
• Heat another heaping Tbs of coconut oil and add the remaining vegetable mixture.
• Cook as before.
• Return the previous vegetable mixture to the pan.
• Add 1/2 of the sauce you made earlier
• Stir to incorporate and heat through

ASSEMBLY:

• Place a few big spoonfuls of the filling on a lettuce leaf.
• Garnish with a bit of the remaining grated carrot & freshly chopped cilantro.
• Pour a tiny bit of the reserved sauce on top or serve the sauce on the side in a dipping bowl!

Mmm, so good! I also have a Chicken version of this recipe here: Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps - Gluten free

Just recently my friend Michelle asked if I had a recipe for Asian Chicken Lettuce Wraps.  She has been changing her eating habits and wanted the wraps to be gluten free and lower in sugar.  As we know the chicken and vegetables are gluten free.  The problem arises when we add sauces to the dish, and let's face it, the sauce and seasonings give the wraps their distinct flavor.  I played around with this recipe and I think I came up with a real winner here.  You can substitute Xylitol as a sweetener if you want it to be sugar free but I chose to use Agave nectar. You can also use sugar.  We won't be using too much in this recipe since it makes a lot of servings.
I would suggest chopping all of your ingredients ahead of time or before trying to start cooking.  It may appear like a lot of work, but once all of the vegetables & chicken are cut up, this recipe cooks super quickly.

This recipe makes about 14 - 16 very generous servings

INGREDIENTS:

FILLING/WRAPS:

• 2 large boneless, skinless chicken breasts (about 1 1/4 lbs)
• 8 - 10 Shitake mushrooms (you can substitute white or brown mushrooms)
• 2 Tbs of cooking sherry (you can substitute cider vinegar but sherry really is the best)
• 2 Tbs sesame oil (this adds a nice flavor to the filling, try not to substitute)
• 2 tsp fresh grated ginger
• 3 - 4 green onions, finely sliced
• 2 - 3 cloves minced or pressed garlic)
• 1 8oz can water chestnuts (sliced or whole is fine)
• 2 Tbs Tamari sauce (gluten free soy sauce)
• Salt & pepper to taste
• 1 large grated carrot
• Fresh chopped Cilantro
• Butter lettuce (or romaine or iceberg if you can't find butter lettuce)
• Coconut oil (or oil of choice to cook the chicken filling in)

SAUCE: (Reserve half of the sauce for dipping)

• 1/2 cup Tamari Sauce (gluten free soy sauce)
• 1/4 cup of chunky peanut butter or almond butter
• 2 Tbs Agave Nectar (substitute 4 Tbs Xylitol sweetener for sugar free version)
• 1/4 tsp of granulated garlic (you can used fresh minced garlic as well, but use less)
• 1 Tbs sesame oil
• 1 tsp of Sriracha Hot sauce or 1 Tbs of chili paste

PREPARATION:

SAUCE:

Whisk all ingredients for the sauce together and set aside.  Be sure to save half of the sauce for dipping, the other half will be poured over the chicken mixture after it is cooked.  You can add more or less of the Sriracha or chili paste to suit your heat level.

FILLING:

I like the chicken to be finely chopped like many of the restaurants I have Asian wraps at.  You can either take the time to finely chop/dice the chicken breast or, if you are like me, just cut them into large chunks and toss them into your food processor.  Use the pulse button until the chicken is coarsely ground.  We don't want it ground too finely.

Chop the mushrooms into a small dice.
Drain & Chop the water chestnuts into a small dice
Coarsely Grate the large carrot and set aside
Finely slice the green onions.

Now you are set to go!

DIRECTIONS:

• In a large bowl add ground chicken, mushrooms, green onions, water chestnuts, grated ginger, cooking sherry, sesame oil, garlic, Tamari sauce, salt & pepper.
• mix well to incorporate all of the ingredients.  If it seems a bit dry you can add a tiny bit of water, but use sparingly.
• Heat about 1 heaping Tbs coconut oil in a large skillet.  I personally love the coconut oil with this recipe.  It complements all of the fresh ingredients and gives a nice richness to the dish.  You can use any oil you like.  Some people like to use sesame oil to cook with.  I find it a bit too strong for my taste since it is already in the filling and sauce.
• To start, just cook 1/2 of the chicken mixture in the pan.  This is to keep it from being overcrowded and steaming.  Let it saute in the oil for a few minutes before turning.  This will help it to brown a bit.  It cooks very quickly.   Continue to saute until cooked through.  Remove to a bowl.
• Heat another heaping Tbs of coconut oil and add the remaining chicken mixture.
• Cook as before.
• Return the previous chicken mixture to the pan.
• Add 1/2 of the sauce you made earlier
• Stir to incorporate and heat through

ASSEMBLY:

• Place a few big spoonfuls of the filling on a lettuce leaf.
• Garnish with grated carrot & freshly chopped cilantro.
• Pour a tiny bit of the reserved sauce on top or serve the sauce on the side in a dipping bowl!

Mmm, so good!  I also have a Vegetarian version of this recipe here:

Vegetarian Lentils - Mmmm Good For You!

My son came home from work sick today.  Even though he is all grown up I still felt the need to take care of him.  He wanted soup but as I looked in the pantry I decided that a nice hot bowl of Vegetarian Lentils would do the trick.  This dish is hearty on it's own and is packed with lots of protein and nutrients! I garnished mine with some roasted Brussels Sprouts!



INGREDIENTS:

• 1 1/2 cups of Lentils
• 4 cups of Vegetable stock or broth
• 3 cloves of garlic, minced
• 1 small to medium onion
• 1/2 can petite diced tomatoes (with juice)
• 1 large carrot diced
• Olive Oil (or oil of choice), about 2 - 3 tbs
• Salt & Pepper to taste

INSTRUCTIONS:

• Rinse lentils to be sure they are free of debris.
• Heat oil in a large skillet or saucepan.
• Saute the onions, garlic & carrots until softened
• Add vegetable stock, tomatoes & lentils
• Salt & pepper to taste
• Stir to incorporate and bring to a light boil
• Reduce heat, cover and simmer for about 30 - 40 minutes until tender.

So simple and so good.  My son came running when he smelled these lentils cooking and I am happy to report that this dish really perked him up!  Read below to find out just how good this dish is for you!  Enjoy!

Here are 6 health benefits of lentils:

Heart Health
Studies have found that people who eat high fiber legumes like lentils have a much reduced risk of heart disease. The high levels of folate and magnesium in lentils also go a long way in protecting the heart.

Stabilize Blood Sugar
Due to their high fiber content, lentils help in regulating blood sugar by providing steady, slow-burning energy and balancing blood sugar levels.

High in Iron
Lentils are loaded with iron and are a great way to replenish the body's iron stores, especially for people who don't eat red meat like vegans and vegetarians.

B Vitamins
Lentils are a great source of B vitamins, most notably folate and niacin (B3). B vitamins are important for the healthy functioning of the nervous, digestive, and immune systems.

Lower Cholesterol
Lentils are a great cholesterol lowering food due to their high levels of fiber.

Protein Packed
Protein makes up 26% of the calories in lentils and they have the third highest level of protein than any other plant food. It's no wonder that they're a staple in many parts of the world.

Source - Health Diaries

Gluten Free Hawaiian Chicken

Hawaiian Chicken with peppers, onions & pineapples served over brown rice.
Gluten Free & Low Sugar

This is a quick and easy rendition of a Hawaiian style chicken without any added sugar.  If you are not concerned about your sugar intake then by all means, please feel free to add 2 - 3 tbs of brown sugar to the recipe and omit the natural sweeteners.

I also thought it was nice to cut the chicken into strips and toss it together with the rice & vegetables.  It gave it that extra sweetness I like and the saltiness melded into the rice and made a perfectly balanced dish.
INGREDIENTS:

• 4 - 6 Chicken Thighs (washed and patted dry)
• 1/2 cup Tamari gluten free Soy Sauce (Reduced Sodium)
• 1/2 - 3/4 cup of water (if you prefer a less salty taste use a bit more water)
• 1/2 cup Unsweetened Pineapple Juice
• 2 - 4 packets Xylitol Sweetener  (substitute 2 - 3 Tbs sugar, omit the sweeteners)
• 2 - 4 packets of Stevia Sweetener
• 1 Tbs Sriracha Sauce (more if you like it spicy, less if you don't like the heat)
• 1 - 2 Cloves of fresh Garlic pressed or minced
• 1 Tbs Fresh Grated Ginger
• 1 Large Red Bell Pepper - sliced
• 1 Large Green Bell Pepper - sliced
• 1 Large Onion - sliced
• 1/2 can Pineapple Chunks or Rings broken into pieces
• Coconut Oil (to cook with)
• Salt & Pepper

MARINADE:

• Mix Tamari Sauce, Water, Pineapple Juice, Sweeteners, Garlic & Sriracha Sauce  in a large ziploc bag.
• Add Chicken thighs.
• Seal the bag and toss them inside to coat.
• Let them marinate for at least 1 hour.  The longer they marinate, the better as they absorb the flavor

VEGETABLES:

• Add a bit of coconut oil to a large, heated skillet.
• Add sliced bell peppers & onions and stir fry them until the onions become translucent and the bell peppers start to soften
• Add  about 1/2 of a can of either pineapple chunks or the rings that have been broken into pieces.
• Continue cooking until the pineapples start to get a slight color on them and the vegetables are cooked.
• Season with salt & pepper

RICE:

• Follow the directions for making your rice.  I used a brown Basmati Rice so it takes a bit longer to cook.  You can start the rice just before you start the vegetables or make it the night before so everything will be ready together.

CHICKEN:

• Use an outdoor (or indoor) Grill or a Grill Pan to cook the chicken
• Heat the Grill/Pan.
• Gently shake off excess marinade from chicken pieces.
• Do not crowd them on the grill
• Leave them alone on a med to med high heat to cook.

Enjoy!  Be sure to adjust the marinade to your taste.  More sweetener if you like it sweeter and less Tamari if you don't like too much salt.

Gluten Free Almond & Flax Meal Crust Pizza

Yes, I know, I seem to be obsessed with pizza, right?  The truth of the matter is simply that I love bread and since I am not really eating it anymore (for now), I find myself wanting pizza.  I think it is a great way to feel like you are cheating when you are not.

For those of you following Jorge Cruise's Belly Fat Cure Fast Track, this is perfect and so Belly Good!

I have posted recipes before for another flax crust pizza and also recently a cauliflower crust pizza.  This recipe is sort of a compilation of what I think worked in each of the recipes.  I substituted about 1/4 of the almond meal with flax meal.  I like the texture and crunch that flax meal lends to the crust.  The almond meal keeps it light!  I know the last time I made this pizza I had thought abut using all almond meal but I find that it doesn't tend to get as crunchy or hold up as well and it is rich.  I must say the crust was really good this time.  Nice crunch and not dry.  You won't choke on this like I have heard some have on other recipes, lol.

Here is the recipe:

Heat oven to 375 degrees F

INGREDIENTS:
Crust:

• 1 1/4 Cups Almond Meal
• 1/2 cup Flax Meal
• 2 Large eggs
• 1/4 teaspoon sea salt
• 1 teaspoon baking soda
• 2 Tbs Coconut Oil
• 1/4  cup Parmesan cheese

Topping it off:

• 1/4 cup Low Sugar Tomato sauce (your favorite brand)
• Granulated Garlic
• Grated Parmesan
• Shredded Cheese (your choice of favorites, mix it up)
• Sliced vegetables: Bell Peppers, Onion, Mushrooms, Jalapenos, Olives, Meats, etc

DIRECTIONS:

• Mix all of the ingredients together in a bowl
• Press this dough into a lightly oiled cookie sheet
• Bake at 375 degrees for 10 - 15 minutes until slightly golden
• Add your low sugar sauce as needed
• Sprinkle a bit of Granulated Garlic on top of sauce
• Sprinkle a bit of Grated Parmesan
• Add Toppings - Bell Peppers, Mushrooms, Onions, Jalapenos, Onion, Meats (if desired)
• Add Shredded Cheese of your choice
• Bake again at 375 degrees until cheese is golden and bubbly! About another 13 minutes

Mmm Good! Makes 4 servings -

Cauliflower Crust Pizza - Perfect for Jorge Cruise Diet

Finally, a wonderful, healthy alternative to a beloved, fattening, American pastime!  Pizza!  I love it but since I am not eating grains or "white stuff" it can be difficult to come up with tasty ways to enjoy our favorite foods.  I posted a recipe for a terrific flax meal pizza crust.  It is also a delicious recipe but for those who have to watch their flax seed intake or want to eat more vegetables then swapping out the flax seed for cauliflower is the way to go!  Cauliflower is one of my favorite vegetables that one can use in so many unique, flavorful and healthy ways.  More recipes to come soon.

My Version Was Topped with Mushrooms and Golden Peppers!



Photo by Beth from Eat, Drink, Smile

Cauliflower Crust Pizza

Ingredients:

• 1 cup cooked, riced cauliflower
• 1 cup shredded mozzarella cheese
• 1 egg, beaten
• 1 tsp dried oregano
• 1/2 tsp crushed garlic
• 1/2 tsp garlic salt (I use Granulated Garlic)
• Olive oil (optional)
• Pizza sauce
• Shredded cheese
• Favorite toppings*

Directions:

To "Rice" the Cauliflower:

1. Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater).
2. Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

1. Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
2. In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
3. Bake at 450 degrees for 15 minutes.
4. Remove from oven.
5. To the crust, add sauce, toppings and cheese.
6. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!
*Note that toppings need to be precooked since you are only broiling for a few minutes.

Source: Eat. Drink. Smile.
Adapted from Your Lighter Side.