Posts tagged ‘pizza’

July 1, 2013

Flourless Cauliflower Thin Crust Sheet Pizza

With delicious crust, there will be a delicious meal. This flourless crust is delicious, crispy, and you can add whatever toppings you want.

Serves 4

Ingredients

4 cups steamed cauliflower, riced and drained and at room temperature (To rice my cauliflower, I steamed it and popped it into a blender and blended for 2 second intervals, until the cauliflower was a ricelike consistency and drained in a cheesecloth or paper towel until all the water absorbed through steaming is squeezed out. This is especially important for a crispy crust that doesn’t fall apart when you try to slice the pizza)

2 eggs, lightly beaten

1/2 cup parmesan cheese or nutritional yeast

Pesto, optional

Tomato sauce, homemade or canned (just a warning that the non-homemade variety uses a lot of sugar as a preservative and making your own homemade tomato sauce is a better route if you want to limit processed foods in your home)

Toppings, as desired, e.g. mushrooms, peppers, pepperoni, tofu, low fat cheese, ricotta, basil, roasted tomatoes

Directions

Preheat your oven to 350 degrees. Mix the riced cauliflower with the eggs and parmesan cheese until you have a uniform mixture. Top with salt or pepper as desired, but keep in mind the parmesan or nutritional yeast adds a lot of salt. Line your baking sheet with parchment paper for easy clean up or spray/grease your pan well with coconut oil spray or olive oil. Pour your crust mixture in a thin layer onto baking sheet. Spread out as evenly as you can. Bake in oven for 10-15 minutes until the eggs and cauliflower and cheese have solidified. Top with desired toppings/sauces/cheeses and bake for another 10-15 minutes.

xx

R

**Gluten free crust, gluten free if you make sure your toppings are also gluten free.

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March 26, 2013

Quinoa Polenta Pizza Bites

This is the fastest dinner for those days you just want to do something other than cook. From start to finish, these are ten minutes. Great with a kale massaged salad or spinach and some nice shavings of Parmesan Reggiano and tomatoes, with a touch of balsamic. These work better on a stove than baked, and most students have access to a kitchen in their dorms, so hopefully these let you do the whole easy eating on a budget and quickly thing. I feel the pain of the college student. As someone who loves to cook, it wasn’t very realistic for me to prep meals throughout the week, and using a meal plan quickly backfired. It was extremely difficult to find healthy choices. Even the salads were extremely processed and low quality. For someone who didn’t have  car, I had to rely on other people going to the grocery store to pick up something healthy, and even then the easiness of a green smoothie or a green juice in the morning wasn’t always realistic.

Cooking has been a learning process for me, and there have been many mistakes along the way. My tastebuds have changed throughout the years as well, which has inspired me to cook more with veggies I wouldn’t normally give a chance to. I am happy though that I had this revelation at a young age, rather than waiting till I was 42 and realizing I was giving my body, the only one I have, the worst treatment.

From the melty cheese to the tangy tomato sauce, to the precut quinoa polenta slices, these soak up all that cheesy pizza flavor that screams comfort and nostalgia. I don’t know what it is about pizza, but it is one of my favorite foods. Maybe it is because it is the perfect vessel to showcase beautiful veggies covered in a light blanket of awesome sauce, or maybe it is because it is a childhood staple, but these do not disappoint.

Ingredients

Serves 2

1/2 package quinoa polenta, I found this prepackaged, which is why it is such a fast meal

1/2 cup tomato sauce, (I used a jar for this mostly because I don’t love anything drenched in tomato sauce, but please adjust according to your tastes)

1/2 cup low fat mozzarella, or regular shredded mozzarella (Get the block and shred yourself if you have the time, always tastes better)

1/2 teaspoon dried basil or 3 fresh basil leaves

Turkey bacon, optional

Sautéed mushrooms, optional

Turkey pepperoni, optional

Pineapple chunks, optional

Sliced sautéed ham, cold cuts, optional

Soy chorizo or turkey sausage, optional

Freshly cracked black pepper

Parmesan cheese, optional

Directions

Pan saute the quinoa polenta, sliced.If you don’t want to use oil to sauté them, feel free to wet sauté with some veggie or chicken broth. After you have a good sear on both sides, about three or four minutes on medium heat, top with warmed tomato sauce and your desired toppings. This can be really fun because you can make individual polenta pizzas and make this for a crowd if you want. Everyone is different about pizza, but if you ask me, the best way to have this is margarita style. But I am a mushroom fan as well and that also settles a craving like no other.

Enjoy!

xx

R

March 11, 2013

Cheesy Quinoa Polenta

Have you seen the magical quinoa polenta? I have always had a thing for polenta, and it satisfies every comfort food bone in my body.

Ingredients

1/4 package quinoa polenta, sliced into rounds

1/2 cup fresh marinara sauce, or jarred marinara with veggies

1 cup steamed spinach

1 cup mushrooms

2 tablespoons low fat parmesan cheese, grated

1/8 cup shredded low fat mozzarella

A pinch of nutmeg

1 teaspoon olive oil

Freshly cracked black pepper

Saute the sliced polenta with olive oil until golden brown on each side, about three minutes on medium heat. Add the veggies, nutmeg, and the pepper. Serve the browned sliced polenta rounds with the veggies and warmed marinara sauce.

xx

R