Pizza! Pizza!

I miss pizza.  Eating just the toppings off a regular pizza doesn’t cut it.  Using a portabella mushroom cap, while good, doesn’t always cut it.  Using a meat crust, also while yummy, doesn’t always cut it.    The gluten-free pizza from Westshore Pizza, while tasty, doesn't always cut it.  

Cauliflower was on sale recently.  I decided to try out one of the many cauliflower pizza crust recipes out there on the ‘net.  I have NO idea with which recipe I started.  I tweaked it and came up with this.  I give it 4 wing flaps!

Cauliflower Pizza Crust

Ingredients

1 head cauliflower, stalk removed

.5 cup shredded Colby Jack (I started with cheese cubs and pulsed them in the blender - just grate it, it’s easier) (original recipe called for Mozzarella)

.25 cup grated Parmesan (I pulsed mine in the blender)

.5 teaspoon dried Italian seasoning (original recipe called for ½ t dried oregano)

.25 t garlic powder

.5 teaspoon Jane’s Krazy Mixed-Up Salt

2 eggs, lightly beaten (try using only 1 egg)

Instructions:

Preheat the oven to 400 degrees F.  Prepare pizza pan (I buttered mine because I’ve never used it before and didn’t know if it is non-stick).  If you don’t have a pizza pan, line a baking sheet with parchment paper.

Break the cauliflower into florets and pulse into itty-bitty pieces.  I used my blender.  Most recipes I’ve read for cauli-rice, cauli-pizza, etc. instruct the reader to pulse the cauliflower in a food processor until fine.  NOTE:  I used my blender BUT it’s quicker to grate it, as you would cheese.

Steam cauliflower in a steamer basket and drain well.  Let cool.  Drain the cauliflower.  (VERY IMPORTANT!!! DO NOT try to squeeze the water out of the cauliflower before it cools - freshly steamed cauliflower is HOT and WILL burn your bare hands!  Ouch! Yes, that's what I did!)  To drain:  use a clean smooth cloth napkin to wring the water out of the cauliflower.  Get as much water out as possible.  You want DRY cauliflower or the crust will be limp after it’s baked.  Try partitioning the cauliflower and drying it in portions to get maximum water expulsion.

While the cauliflower is steaming and cooling, combine the cheese and seasonings.  Lightly beat the eggs.  When cauliflower is cool, add it to the cheese mixture and then add the eggs.

Transfer the mixture to the center of your pizza pan (or baking sheet) and spread it into a circle, resembling a pizza crust. Bake for 20 minutes.

Add desired toppings and bake an additional 10 minutes.

NOTE:  The crust is a bit soggy.  Try using only 1 egg next time.  Try flipping the crust halfway through 1^st baking. 

Nutritional info:

Fat:  36.63g (55.6%)

Protein:  43.27g (31%)

Carbs:  17.71g (13.4%)

Calories:  527 cal

BBQ hotdog pizza on a cauliflower pizza

P.S. No posts for a week or so.

Cauliflower & Ham Salad

Happy Monday!  Did you survive with all of your hair still in your head?  Or did you pull some out? LOL It was a day today!  Tomorrow will be even busier.  I prepared a new entree when I got home.  Ready for it?  Cauliflower & Ham Salad.  

It's a cold dish - perfect for summer.  It was pretty easy to put together. The most challenging part was draining the cauliflower.  I was in a hurry so I micro waived it then drained it.  Next time, I will probably roast it.  That should eliminate the need to drain the cauliflower.  Oh, as for the "cubed ham," my local store (the one and only AWESOME Publix) carries Hormel cubed ham in the butcher/meat section (not with the lunch or canned meats).  Even before chilling this recipe, I snuck a bite.  It was absolutely delicious!  The sauce has some sweet-n-spicy action going on.  It bursts in my mouth.  I give it 5 wing flaps!!

I started with one of Linda's recipes:  here.  I made changes based upon what I had on hand.  I omitted the onion because ... I don't care for raw onions and I was not in an oniony mood.  I don't do pepper much either so I left it out.  With the sweet relish, I might omit the Splenda next time.  I absolutely LOVE (LOVE, LOVE, LOVE!!!) Jane's Krazy Mixed-Up Salt.  It has salt, herbs & spices, dehydrated onion, and dehydrated garlic.  

Cauliflower & Ham Salad
7 oz cauliflower, cut into bite-size pieces (I used frozen cauliflower)
1/2 cup mayonnaise
1.5 tablespoons sugar free sweet pickle relish
1 tablespoon spicy mustard
1 tablespoon fresh parsley, chopped
3/4 teaspoon Jane's Krazy Mixed Up Salt
1/2 tablespoon granular Splenda or 2 drops liquid Splenda
1/2 cup cherry tomatoes, halved
4 ounce ham cubes
2 hard boiled eggs, chopped in large pieces

Place the cauliflower in a large bowl.  Microwave on HIGH for 2 minutes.  Drain and microwave on high 2 more minutes.   Cook until the cauliflower is slightly tender and not mushy; drain off any excess water.  Let it cool to room temperature before adding the remaining ingredients.  After it's cooled, squeeze additional water out of the cauliflower.   I used paper towels. Alternate: roast the cauliflower instead of microwaving it.

Meanwhile, mix the mayonnaise, relish, mustard, parsley, salt, and sweetener.  When the cauliflower has cooled, add the dressing and gently toss to coat.  Stir in the tomatoes, ham  (if you use pre-packaged cubed ham squeeze some water out with a paper towel), and eggs.  Cover and chill at least 3 hours.  The longer you let it sit, the more the flavors meld.

Nutritional Information for the entire recipe:

Carbs:  16.13 (7%)

Protein:  17.69 (8%)

Fat:  83.58 (85%)

Calories:  950