Cauliflower Crusted Pizza

Cauliflower Crusted Pizza

by with No Comment Recipes

Cauliflower crusted pizza is so delicious, easy to make, and low in calories that you will want to add this recipe to your “make it often” repertoire!

Chop all the cauliflower florets into small pieces.

Steam and blend the riced cauliflower until smooth.

Place the cooked and riced cauliflower in paper towels to remove all excess water.

Place the cooked and dried cauliflower in a mixing bowl. Combine the remaining ingredients.

Spread the cauliflower crust in a thick rectangle. Baked the cauliflower crust in the oven for 20 minutes at 450 degree F. It is done when it is golden brown on the top and crispy on the edges.

I top with salsa. Do not add too much or you will make the crust soggy. Bake for 10-15 minutes at 400 degree F until the cheese is melted and golden. Remove from the oven.

Enjoy !

Recipe Adapted from NutritionStripped

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Cauliflower Crusted Pizza

A naturally gluten-free, vegetarian, friendly pizza crust made only from cauliflower to be topped with you favourite toppings.
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Cuisine Gluten Free, Paleo, Vegan

Ingredients
  

  • 1 small head cauliflower (550-600g), before steaming
  • 2 whole eggs (or use chia eggs)
  • 3 tbsp nutritional yeast (or use dairy cheese)
  • 1 tbsp all purpose flour
  • 1 tbsp chia seed
  • 1 garlice clove, minced
  • 1 tsp sea salt
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • fresh ground black pepper

Instructions
 

  • Preheat oven to 450 degrees F with a pizza stone.
  • To create the pureed cauliflower, simply chop all the cauliflower florets into small pieces.
  • Lightly steam cauliflower for 3-5 minutes or until slightly soft, place into blender and blend until smooth. (You have an option of leaving this a bit chunky or smooth if you prefer)
  • Place the lightly steamed cauliflower into a nut-milk bag//cheesecloth//paper towels over a large bowl (to catch the liquid) and squeeze the excess water from the cauliflower.
  • Let the cauliflower sit within the nut-milk//cheesecloth//paper towel for about 5 minutes, returning to squeeze any further water.
  • Discard the cauliflower liquid. The end result will resemble a firm puree.
  • Combine the remaining ingredients into the large bowl and hand mix with a large spoon or whisk until thoroughly combined.
  • Spread the “dough” into either 1 large pizza shape or 2 small pizza rounds on a piece of parchment paper that will be transferred to the hot pizza stone.
  • Avoid spreading the “dough” too thin as the moisture will cause it the crack and pull away from rest of the dough, I like leaving mine about 1/2 inch thick.
  • Bake at 450 degrees for about 20 minutes, until the top is golden brown and firm to touch. You can flip this half way through the baking process to make sure both sides are cooked well to your liking. Note: Be careful when flipping, this is very fragile “dough”.
  • Take out of the oven and top with your favorite toppings.
  • Bake for another 10-15 minutes at 400 degrees or until everything on the top has warmed and melted.
  • Enjoy!

Notes

Thin Crust: Simply spread the mixture to a thinner thickness. You may also turn over the crust mid way through the baking process to help “dry” out the bottom so both sides are “crispier”.
 
Baking: All ovens are different, and the time may take longer if you choose to make a thicker dough. Use a chia egg to make vegan.
 
Toppings: Some toppings are more moist than others, this will require more baking after you’ve put on the toppings [br]Nutritional Yeast: it is optional. It’s purely used for taste. Perfect for non-dairy lovers as it has a cheesy flavour and is loaded with B vitamins and protein.
Colourful Edamame Sesame Quinoa Salad

Colourful Edamame Sesame Quinoa Salad

by with No Comment RecipesWeight Management

What is Quinoa (小小米)? 

Quinoa (Keen-Wah) is a nutritious, nutty tasting, tiny seed. Quinoa is the seed of a plant related to beets, chard and spinach. It cooks just like rice, but quicker. It is available at most major grocery and bulk food stores.

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Nutrition Profile of Quinoa?  

Quinoa is higher in protein and iron than most grains and is a source of insoluble fibre too. It is also low in calories.

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Source: Organics Biologique Quinoa

Quinoa contains all 9 essential amino acids, so its protein profile is similar to that found in meat, fish, eggs and poultry.

Quinoa is high in lysine, an amino acid essential for tissue growth and repair. The high quality protein and unique amino acid profile make it an important staple for vegetarian and vegans who rely on plant sources to meet their dietary requirements (especially protein).

Health Benefits of Quinoa 

Quinoa’s low glycemic index value means it raises blood glucose (sugar) slowly. That makes it a good choice for people with diabetes.

Quinoa is gluten free. Since quinoa does not contain gluten, it is one of the least allergenic grains.

How to Use Quinoa

  • Buying

The colour of quinoa can be pale yellow, red, brown, and black. Quinoa is available in a variety of forms, including raw grains, flour and flakes. It has becoming a common ingredient in many whole grain and gluten-free products such as breakfast cereal, bread, crackers, and wraps.

  • Storing

Quinoa has a hard outer shell and will keep for more than a year if stored properly. You can store in an air tight container in a cool, dry place, or in the fridge to extend its shelf life. You can also freeze cooked quinoa for up to a month.

  • Cooking

This tiny seeds should be washed and rinsed before cooking to remove the naturally-occurring saponins that coat the seeds and have a bitter taste. Some seeds may come pre-washed, however, rinsing quinoa under cool running water before cooking can help eliminate any residual bitter taste associated with saponin.

Quinoa has a mild, slightly nutty favour when cooked. Quinoa triples in size when cooked. 1 cup (250mL) dry quinoa yields 3 cups cooked.

Healthy Ways to Enjoy Quinoa 

Are you ready to add quinoa to your grocery list? Here are a few ideas to get you started:

  • Hot Cereal: Just add milk to leftover quinoa. You can also cook them in milk. Top with cranberries, raisons, fruit, toasted nuts/seeds. For sweetness, you can sprinkle a little cinnamon, vanilla extract or honey.
  • Salads: Use it as a base, add lean meats (chicken breast, canned beans, salmon), vegetables (peppers, carrot, edamame). Mix in a little of your favourite oil and vinegar dressing. Top with low fat cheese, toasted nuts/seeds, dried cranberries or raisons. See recipe below.
  • Soups and Stews: Add raw quinoa during the last 15 minutes of cooking to your favourite vegetable and bean soup for a boost of flavour and protein.
  • Baked goods: muffins, cookies, breads. Quinoa flakes and flours can be added to baked goods.

My Favourite Quinoa Recipe: 

Are you tired of green lettuce salad, I made this hearty salad that includes cooked quinoa and edamame for added protein and fibre. It is vegan and gluten free.

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You can serve it cold or hot. Make it ahead and keep a bowl in the fridge for your next day lunch.

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It is very simple recipe and it only takes 30 minutes. You can alter the ingredients however you want.

Enjoy !!

If you like this recipe, you might also want to try this delicious Black Bean Quinoa Salad with Lime Dressing. 

Colourful Edamame Sesame Quinoa Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch
Servings 8

Ingredients
  

  • 1 cup cup Quinoa, rinsed
  • 2 cups Water cups Water
  • 1/4 tsp Salt
  • 1 1/2 cups Edamame, cooked
  • 3 medium carrots, peeled and diced
  • 1/2 Yellow Pepper, diced
  • 1/2 Red Pepper, diced

Dressing

  • 2 tbsp Sesame Oil
  • 2 tbsp Rice Vinegar
  • 2 tsp Ginger Powder, ground (you can also use fresh grated ginger)
  • 1-2 tbsp Sesame Seeds or Hemp Seeds

Instructions
 

  • Place the quinoa, water, and salt in a covered pot. Heat on high until it boils, lower the heat to low, and cook for about 15 minutes or until the quinoa is soft and the water absorbed.
  • Pour the quinoa into a medium-sized bowl, and mix in the edamame, carrots, and peppers.
  • In a small bowl, make the dressing by mixing the sesame oil, rice vinegar , ginger powder, and sesame seeds.
  • Pour the dressing over the quinoa and veggies, and mix throughly.
  • Enjoy immediately, or store in a covered container for later.