Cauliflower Pizza Crust

cauliflowerpizzaDoesn’t this Cauliflower Pizza Crust look like a REAL pizza crust?! I finally found a recipe for this gluten-free, wheat-free, low carb crust that doesn’t turn out soggy and is actually a decent guilt-free substitute for pizza crust. This is based from a recipe from GoSuperSisters.com. The trick is getting ALL THE EXCESS WATER OUT! And it’s best to make this a personal-sized pizza vs. a regular family-sized pizza because then the center will be soggy. I couldn’t bake it longer without burning the edges. And look at those edges! Yup… there is a little crunch with this crust!

RECIPE

Crust:

  • 2 cups of rough chopped cauliflower
  • 1 egg white
  • 1 tbs coconut or oat flour
  • 1 T Parmesan cheese
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp of dry Italian herbs or seasoning
  • Pepper (optional)

Toppings

  • 2 T tomato sauce or sugar-free pizza sauce
  • 2 T Parmesan cheese
  • 1/8 cup of shredded mozzarella
  • Your choice of toppings
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
  2. Place cauliflower in a food processor (or in a blender with a bit of water) and process until “riced.”
  3. Put the riced cauliflower in a microwave safe bowl and heat in the microwave for 4-5 minutes or until soft.
  4. Once cauliflower has completely cooled (a couple hours?), pour the cauliflower “dough” in a clean kitchen towel or cheese cloth and squeeze the excess water out. I’m talking SQUEEZE! There is a lot of water in cauliflower and when you think you’ve squeezed it all out, SQUEEZE some more! You’ll be thankful you did.
  5. Place cauliflower back into a bowl and add your egg white, flour, cheese, garlic, salt, seasoning and pepper. Mix well and form into a ball.
  6. Place the dough on your lined baking sheet and flatten into a round circle with your hands. Place in oven for 15 minutes, then remove and carefully flip (I used another lined baking sheet on top to support the crust and make sure it didn’t fall apart).
  7. Put it back into oven for 5-10 minutes or until golden brown (more if you want).
  8. Once your crust is done, top it with sauce, cheese and any other toppings.
  9. Place it back into the oven for 5-10 minutes or until cheese is golden.
  10. Buon Apetit!

Almond Butter Banana Nut Muffins 2.0

Yes, 2.0 because these are even better! (Well, I think they’re better. My hubby likes the first version.) At the suggestion of my Swiss cousin, she added another half a banana for extra sweetness and two more tablespoons of almond butter to make these more moist. And, they are definitely more moist!

RECIPE

  • 3-1/2 ripe mashed bananas
  • 6 tbsp almond butter or your favorite nut/seed butter of choice
  • 1/3 cup Stevia in the Raw (or 3 tbsp of Stevia extract powder)
  • 1 egg white
  • 1 tsp vanilla
  • 1 ½ cups oat flour (I used real, store-bought oat flour this time. Wow! What a difference.)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt (omit if using salted nut butter)
  • ½ cup dark chocolate chips (I chopped up a bar of 85% Lindt dark chocolate.)
  • ½ cup chopped pecans
  1. In a large bowl, mix first 5 ingredients until creamy.
  2. In a medium bowl, stir together oat flour, baking powder, baking soda, and salt.
  3. Slowly add dry ingredients to the banana mixture stirring to combine.
  4. Stir in chocolate chips and pecans.
  5. Bake at 350 degrees 18 – 20 minutes in paper lined or greased muffin pan.

(Yields 15 muffins)

Swedish Meatballs

Who doesn’t love Swedish Meatballs? Sometimes I go to IKEA just to have the meatballs. 🙂 Meatballs are pretty much a low-carb food, but you gotta have the bread crumbs to make them bind which is why I rarely eat meatballs. But now, thank you to my dear Swiss cousin (again!), she sent me her secret to make them even more low-carb. I ate these scrumptious little babies with brown rice pasta (another great pasta alternative!) and some grilled zucchini.

MEATBALLS

  • 1 pound of ground meat (beef, turkey, chicken, pork)
  • half an onion, diced
  • about 1/4 cup of parsley, finely chopped
  • 2 tbsp oat flour
  • 1 tbsp almond flour
  • a splash milk
  • 1 egg
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp of garlic (or more, depending on your taste)
  • salt
  • pepper
  • olive oil for frying
  1. Mix/Knead all the ingredients in a large bowl with your hands.
  2. Form into 1″ meatballs.
  3. Fry them up in a pan. (Save the dirty pan with all the bits and pieces for the sauce.)

SAUCE

  • 1/2 cup of heavy cream
  • 1/2 cup of milk
  • 2 tbsp of butter
  • salt
  • pepper
  • 1 tsp of mustard
  • a dash of nutmeg
  • 1 tbsp of almond flour
  1. Whisk together the cream, milk and butter in the dirty pan on low heat.
  2. Add salt, pepper, nutmeg and mustard. Keep stirring.
  3. Add almond flour and whisk until it thickens.
  4. Pour over the top of meatballs.

Unfortunately, the best part of this dish is eating it with lingonberry sauce which you can purchase at IKEA or maybe buy online. You can eat a small dollop of it on the side, but that’s where the sugar and carbs are. So eat at your own risk. Otherwise, njuta av din måltid! (Enjoy your meal!)

Almond Butter Banana Nut Muffins

I found this guilt-free goodie, Almond Butter Banana Nut Muffins from this site (Thanks, Anthony!) which led me to HeatherEatsAlmondButter.com. (I adore this site because I do enjoy almond butter and Heather has some kickin’ recipes! You must read her amazing success story.)

By the time I post this blog, I’ve already made these muffins TWICE! (Yes, they’re that good.) They’re tasty yet not too sweet – just enough sweetness to call this a muffin vs. a cupcake. The muffins are dense and that’s because they’re packed with wholesome ingredients. So not only are they delicious, they’re nutritious, as well! My favorite part of this muffin is that although you’ve got all the healthy goodness going on in it, there’s a little burst of chocolate in every bite. Mmmm! For an extra protein boost, you can also smear the top with all-natural peanut butter. Now that’s decadent!

This recipe makes 15 cupcakes (YEAH!!!). I store them in the fridge so when I don’t have time to eat breakfast (or sometimes lunch), I can grab one of these “HEAB” muffins and I’m out the door. Keeps me full until my next meal.

RECIPE

  • 3 ripe mashed bananas
  • ¼ cup almond butter or your favorite nut/seed butter of choice
  • 1/3 cup Stevia in the Raw
  • 1 egg white
  • 1 tsp vanilla
  • 1 ½ cups oat flour (I pulsed 2 cups steel-cut oats in my food processor. What a workout! I suggest you buy oat flour or pulse rolled oats instead.)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt (omit if using salted nut butter)
  • ½ cup dark chocolate chips (I chopped up a bar of 85% Lindt dark chocolate.)
  • ½ cup chopped pecans
  1. In a large bowl, mix first 5 ingredients until creamy.
  2. In a medium bowl, stir together oat flour, baking powder, baking soda, and salt.
  3. Slowly add dry ingredients to the banana mixture stirring to combine.
  4. Stir in chocolate chips and pecans.
  5. Bake at 350 degrees 18 – 20 minutes in paper lined or greased muffin pan.

(Yields 15 muffins)