Saturday, August 25, 2012

Cauliflower Pizza Crust

Cauliflower pizza crust is the best thing ever invented and I don't even like cauliflower. I made this recipe more out of curiosity than anything else. Dough out of cauliflower? Really? Yep, really. I have no desire to ever go back to regular pizza crust, it's that good--and healthy! No more guilt about eating pizza! Huzzah! But in the spirit of full disclosure, the crust doesn't get as crisp as regular pizza crust. You can pick up the pizza slices, but it's better to eat it with a fork.

Now, I didn't tell Eric the crust was made from cauliflower (he would have decided he didn't like it before even trying it). He said the pizza wasn't his favorite, but that's more my fault than the crust's fault. I made the crust too thin for his liking and used too much sauce (however, I love lots of sauce). But he never guessed that the crust wasn't made from flour. Both his parents really liked the pizza too--his dad requested more pepperonis though (I guess I need to work on my pizza making skills).

Recipe adapted from here. My recipe makes two cookie sheet pizzas.


*************Update 1/17/15**************
After experimenting with this recipe I now prefer the one below. However, the original recipe is still at the bottom of the bag.

New Recipe
3 cups cooked cauliflower rice
1/2 cup shredded mozzarella cheese
1 egg, slightly beaten
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder

Pizza toppings

Preheat oven to 450 degrees.

Line a baking sheet with parchment paper or foil and grease with cooking spray.

Cut the cauliflower into florets and place into food processor. Process until the cauliflower looks like rice or grains. Transfer cauliflower rice to the a microwave-safe bowl and microwave on High for 8 minutes.

Allow rice to cool until rice is cool enough to handle. Place rice in a tea towel or paper towel and squeeze out as much moisture as you can. (The more liquid you remove, the crispier your crust will be).

In a bowl, mix together rice, egg, mozzarella, Italian seasoning, garlic powder, and salt. Combine well.

Using your hands, flatten the dough on the cookie sheet. You want to make a fairly thin crust.

Bake for 12 minutes or until crust browns.

Remove from the oven and put pizza toppings on pizza. Bake for another 10 to 12 minutes or until cheese has melted.


Old Recipe
3 cups cooked cauliflower rice
2 cups mozzarella cheese, shredded
2 eggs
2 teaspoons Italian seasoning
1 teaspoon garlic powder

pizza sauce, cheese, and desired pizza toppings (all toppings must be cooked beforehand)

Preheat oven to 450 degrees.

To make cauliflower rice you need one whole head of cauliflower. Remove the stem and leaves then coarsely chop the florets.

Coarsely chopped
Put the florets in a food processor and pulse until the cauliflower looks like rice or grain. My head of cauliflower yielded about six cups. I froze the leftovers.

Uncooked cauliflower rice
 Microwave the 3 cups of rice for 8 minutes on high power.

While the rice is still hot, mix it with cheese and eggs until well combined. (Don't worry, it doesn't cook the eggs). Stir in spices.

Spray your cookie pan with cooking spray. Using your hands, flatten the dough on the cookie sheet. You want to make a fairly thin crust.

DO NOT use tin foil on the cookie sheet! I quickly learned my lesson. Even with cooking spray, the crust sticks.
 Bake for 15 minutes or until the crust browns on top.

All pretty and browned
Remove from the oven and add your sauce, cheese, and toppings. Turn the oven to broil and place the crust back in the oven for about 5 minutes or until the cheese has melted.

I can't wait to play some more with this recipe. I want to try to make the crust on a pizza stone to see if I can make it a little crisper. I might even experiment some more with the rice-egg-cheese ratio. To make the ultimate healthy pizza, I'm going to combine this recipe with my ricotta, basil, and sun-dried tomato pizza. I also can't wait to make garlic sticks out of it, try it with different spices, and make broccoli rice!



More Healthy Cauliflower Recipes
Roasted Cauliflower Popcorn
Basic Cauliflower Alfredo Sauce

Thursday, August 23, 2012

Edye's Molasses Krinkles

It seems like everyone who bakes has that one recipe they make better than everyone else, their signature dish. I had heard about these molasses krinkles from Eric, his sister, and his dad long before I had ever tasted one. A while back Edye made a batch and they certainly lived up to their hype. She said I could share the recipe with you so here it is:

1 cup brown sugar
3/4 cup shortening
4 tablespoons molassess
1 egg
2 1/4 cups flour, sifted
2 teaspoons salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
granulated sugar for dusting

Preheat oven to 350 degrees

Cream the shortening, sugar, and molasses. Add the egg and then sift the dry ingredients into the wet ingredients. Combine well.  Roll the dough into small balls, dip into granulated sugar and place on a cookie sheet.

Bake 10 to 12 minutes.



Thursday, August 16, 2012

Going Bananas: Diary-Free Ice Cream and Pudding

If you're on Pinterest at all, you've probably seen ice cream made from frozen bananas. I was floored by just how creamy and diary-like the ice cream came out. And the slightly over-ripe bananas give it the perfect sweet taste. I've spent a good portion of the summer coming up with different flavor combinations for this icy treat. The banana-based ice cream has been a hit with Eric (his favorite is the chocolate peanut butter, mine is the almond) and both our families. Impatient to taste my creations, I've also discovered that if you don't freeze it, it makes a delicious pudding!

Basic Recipe:
Makes about a pint

4 slightly over-ripe bananas; peeled, cut into coins and frozen solid (I've found leaving them overnight yields the best results)

Place the frozen banana pieces into a food processors and blend. At first the bananas will resemble little pieces of gravel, but if you keep on blending, they turn into a thick, creamy mixture that resembles soft serve ice cream.

This is how it starts out . . .

. . . and this is how it turns out.
At this point you can eat it as banana pudding. Or put it in the freeze for 4 or 5 hours and have banana ice cream. Or you can create flavors by adding other ingredients to the food processor. You don't ever get rid of the banana flavor all together, but it does become more subtle.

Peanut Butter Banana Ice Cream
4 bananas
3 tablespoons peanut butter

Chocolate Peanut Butter Banana Ice Cream
4 bananas
3 tablespoons of peanut butter
1 1/2 tablespoons of unsweetened cocoa powder

Chocolate-Hazelnut Banana Ice Cream
4 bananas
4 tablespoons home chocolate-hazelnut spread or Nutella

Vanilla Banana Ice Cream
4 bananas
3 teaspoons vanilla extract

Caramel Banana Ice Cream
4 bananas
4 tablespoons caramel sauce

Almond Banana Ice Cream
4 bananas
3 tablespoons almond butter

Sadly, I haven't been able to create a good chocolate banana ice cream. To get the chocolate flavor I'm after, I have to add a lot of the cocoa powder, but then the bitterness of the cocoa powder overrides the sweetness of the bananas, and I can't stand what that much powder does to the texture of the ice cream (I've also been experimenting with a chocolate avocado pudding and the cocoa powder is throwing me off there, too).  The next time I make banana ice cream, I think I want to use 2 or 3 tablespoons hot fudge sauce or chocolate syrup. Not as healthy, but it's ice cream, it's supposed to be a treat.



Monday, August 6, 2012

Smores Banana Boats

When my brother and I were little my mom used to make us banana boats--bananas with the middles scooped out and replaced with all kinds of goodies. She used to put M&Ms in them for us. Then she'd microwave them to melt the chocolate. Many people make these as a campfire treat, wrapping them in tin foil and cooking them in the fire. You can also make them in the oven or on a grill. Every since I made Smores Cookies last month, I have been wanting to make smores banana boats.

semi-sweet chocolate chips
mini marshmallows
graham crackers

Preheat the oven to 300 degrees.

Peel the bananas and scoop out the middle. Wrap tin foil around the sides of the banana to keep it up right.

Stuff the middle of the banana with the chocolate chips and marshmallows.

Bake for about 5 to 10 minutes or until the marshmallows turn a golden brown. Crumb a graham cracker on top of the banana and grab a fork.

You can also use Golden Grahams or Cinnamon Toast Crunch in place of the graham cracker.