foodie: cauliflower crust pizza

the month of gluten-free recipes continues -- this time with a pizza recipe!  pizza was one of the foods that i anticipated missing during my month long gluten-free experiment, since craig and i enjoy homemade pizza frequently.  but, thanks to this recipe for a cauliflower crust, i'm not missing pizza at all that much.

here's what you'll need for pizza for two...

1 cup cooked, mashed, drain cauliflower (approximately 1/2 medium head)
1/4 cup almond meal
1/4 cup shredded parmesan
2 tbsp flaxseed meal
1 egg
salt
olive oil

preheat your oven to 425

1. combine the cauliflower, almond meal, parm, flaxseed, egg and salt.

2. oil your baking sheet or pizza stone well with olive oil.

3. use your hands to press the "dough" into your desired shaped (the crust should be 1/4 inch thick), and drizzle top with more olive oil.

4. bake for 15 min +/- or until edges are browned and center is no longer mushy.

5. remove from oven, and top with desired ingredients -- i used caramelized onions, sauteed red peppers, kale pesto, kalamata olives, red sauce, bleu cheese, ricotta and mozzarella!

6. put back in the oven for another 5 min or so until the cheese is bubbly.  (don't bake for too long otherwise the crust will get mushy again...)

the pizza was truly delicious.  the cheesy, flavorful crust only added to the deliciousness of the toppings.  the only thing is that the crust can be a little "weak" at the center of the pie.  the edges held together well -- sturdy enough to eat with your hands -- but as you reach the center of the pie, you may need a fork and knife.  i read a lot of different recipes, and this seems to be a common occurrence, but if you figure out a way around this issue, let me know!

bon appetit!

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foodie: cacio e pepe spaghetti squash (i.e. cheese & pepper)

after watching a chef make cacio e pepe (i.e. cheese and pepper) spaghetti on the martha stewart show, i couldn't get the recipe out of my head.  the simple combo of parmesan and fresh cracked pepper just sounded so appealing -- and simple to make!  i swapped out the traditional pasta for spaghetti squash and added in a few extra veggies for some texture and flavor, and the final result was delish!

here's what you'll need for pasta for 4...

1 spaghetti squash
1/4 head of cauliflower, chopped
1/2 onion, chopped
1/2 cup peas, defrosted in microwave
1/2 cup parmesan, grated or shredded
1 tbsp garlic
2 tbsp heavy cream
salt & pepper
olive oil

1. first off, you have to roast your spaghetti squash - pierce the skin with a fork and roast in the oven on 400 for 40 min or so until it is super tender.  allow to cool, cut in half and scoop out seeds.  shred flesh with a fork and set aside.

2. as the squash bakes, saute the onion and cauliflower in some olive oil until tender and slightly caramelized.  as it cooks, season with garlic, salt and pepper.

3. in a large bowl or pot, mix together cooked veggies, parmesan, heavy cream, salt and LOTS of fresh cracked pepper.  add in squash and peas.  toss to combine.

this dinner was super simple, and totally delicious.  enjoy it on its own, or serve it with a simple side salad or piece of baguette.

bon appetit!

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foodie: portabella tacos

last night i made portabella tacos for dinner.  for whatever reason, i rarely prepare mexican-inspired meals, but finding some corn tortillas while grocery shopping inspired me.  i surveyed the fridge and found the makings for what turned into a rather yummy dinner.

here's what you'll need for tacos for two...

1/2 onion, chopped
1/2 red pepper, chopped
1 ear of corn, kernels off cob
2 portabella caps, sliced
1 tbsp garlic
1-2 tsp cumin
1 tsp red pepper flakes, optional
olive oil
salt
6 (6 inch) soft corn tortillas

toppings...

chopped tomato
smashed avocado with garlic, lemon & salt
shredded cheese
chopped lettuce

1. saute onion, red peppers and portabellas in olive oil.  season with salt, garlic and spices.  cook until onions are slightly caramelized.  at the end of cooking, mix in fresh corn.

2. as veggies cook, chop tomatoes & lettuce and prepare smashed avocado.  gather up whatever toppings you would like.

3. once the filling is done and the toppings are prepped, the last step is to lightly "toast" your tortillas in a pan for 10-15 seconds per side to heat them.

prepare your tacos as you see fit, and enjoy your scrumptious meal!  (as you can see, mine was overflowing with fresh deliciousness.)

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