Posts Tagged ‘low carb’

Cauliflower Pizza

  • Servings: 5-6
  • Time: 60 mins cook time
  • Difficulty: medium
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1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
1/4 teaspoon kosher salt
1/2 teaspoon dried basil (crush it even more between your fingers)
1/2 teaspoon dried oregano (crust it even more between you fingers)
1/2 teaspoon garlic powder
optional a few shakes of crushed red pepper
1/4 cup shredded parmesan cheese
1/4 cup mozzarella cheese
1 egg
optional 1 tablespoon almond mealPlace a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.Wash and throughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don’t need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. See above photo. You should end up with 2 to 3 cups cauliflower “snow”. Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.Dumped cauliflower into a bowl. Now add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, 1/4 teaspoon kosher salt, 1/2 teaspoon dried basil (crush up the leaves even more between your fingers before adding), 1/2 teaspoon dried oregano (crush up the leaves even more between your fingers before adding), 1/2 teaspoon garlic powder (not garlic salt), and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauli snow, this is optional and I would not add the almond meal if you have closer to 3 cups of cauli snow. Now add your egg and mix away. Hands tend to work best.

Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don’t make it too thick or thin either.
Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 – 11 minutes, until it starts to turn golden brown. Remove from oven.
Add your own personal toppings. Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 69
% Daily Value *
Total Fat 2 g 4 %
Saturated Fat 1 g 6 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 35 mg 12 %
Sodium 171 mg 7 %
Potassium 448 mg 13 %
Total Carbohydrate 8 g 3 %
Dietary Fiber 4 g 14 %
Sugars 3 g
Protein 6 g 12 %
Vitamin A 3 %
Vitamin C 108 %
Calcium 9 %
Iron 5 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Cauliflower crust recipe pulled from http://www.theluckypennyblog.com/2013/02/the-best-cauliflower-crust-pizza.html

Zucchini Lasagna

  • Servings: 9-10
  • Difficulty: easy
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1 lb Ground buffalo
1 tbsp extra virgin olive oil
1 lb Italian sausage
half onion, finely chopped
4 garlic cloves, crushed
2 tbsps tomato paste
1 28oz. can crushed tomatoes with the juice or 1 ¾ pound of fresh tomatoes, peeled, seeded and diced
Salt and pepper to taste
1 tbsp chopped fresh basil
3 cups spinach
15 oz part-skim ricotta
1 large egg
¼ cup freshly grated Parmesan cheese
4 medium zucchini, sliced ⅛” thick
16 oz part-skin mozzarella cheese, shredded

Instructions

In a saucepan, heat olive oil over medium heat.
Add onions and cook 4-5 minutes until they are soft and golden.
Add garlic and sauté, being careful not to burn.
Add tomato paste and stir well. Add crushed tomatoes, including the juice in case you are using tomato cans.
Add salt and pepper.
Cover and bring to a low simmer for 25-30 minutes.
Finally remove from the heat and add fresh basil, spinach and stir well.
Adjust the seasoning if you think it is necessary.
Preheat oven to 375°.
In a medium bowl mix ricotta cheese, parmesan cheese and an egg. Stir well.
In a 9×12 casserole spread some tomato sauce on the bottom.
Layer 5 or 6 zucchini slices to cover.
Place some of the ricotta cheese mixture and top with the mozzarella cheese.
Repeat the layers until all your ingredients are all used up.
Top with sauce and mozzarella.
Bake 50 minutes covered and 10 minutes uncovered.
Let stand about 10 minutes before serving.