Healthy Pizza with a Cauliflower Crust

A couple of weeks ago I saw a great recipe posted on Twitter. This was a healthy alternative to pizza which used cauliflower as a primary ingredient in the base.

To be quite honest, I was a little unsure about using cauliflower to make an entire pizza crust, but trust me when I say this – it is pretty amazing, and I will definitely be making it again!
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This recipe is easy to follow and shows pizza can be healthy, and still deliciously good. The crust already has cheese so you don’t really need much more on top.

Also pays keep in mind that the cauliflower crust isn’t quite as hearty as most regular pizza dough so you don’t want to weigh it down with a lot of ingredients.

Healthy Pizza with a Cauliflower Crust
Serves 8

For the crust:

  • 1/2 head cauliflower (about 2 cups)
  • 1 clove garlic, minced
  • 1/4 cup parmesan (an alternative can be mozzarella)
  • 1 egg, beaten
  • 1 tsp basil
  • 1 tsp oregano
  1. Pre-heat oven to 400° F. Grease and line a baking tray.
  2. Remove the stems and leaves from your cauliflower and chop the florets into chunks. Add to a food processor and pulse just until the texture is similar to rice. If you don’t have a food processor, you can grate the cauliflower with a cheese grater or chop it.
  3. Place cauliflower in an uncovered microwave-safe bowl and cook for 8 minutes. In a bowl combine the cooked cauliflower with all remaining ingredients.
  4. Spread dough out evenly over the baking paper. The pizza should be about 9-10 inches in diameter.
  5. Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
  6. Remove the crust from the oven.
  7. Top with pizza sauce and toppings. You can top the pizza with whatever you like desire. Keep is simple. Be careful not to add too many heavy toppings as you don’t want to weigh down the crust.
  8. Bake the pizza for 5 minutes, or until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes then cut and serve immediately.

Tip: I found the pizza only lasted 1-2 days in the fridge, so it is best eaten in one go!

 

Roasted Vegetable and Pesto Pasta

Carbs: I  love ’em and I bet you do too.

Pasta, rice and potatoes seem to be a regular staple in our diets. Too much of them of course isn’t necessarily a good thing but eaten in moderation, they are sooooo good. I am  such a fan of a good pasta dish because pasta is a great ingredient for putting together quick and delicious meals.

The following recipe comes from the dynamic duo, Alison and Simon Holst. Although it includes a few pricier ingredients (hello, pesto!), I found overall it was quite good value for money and the flavours were pretty incredible! Of course you can mix it up a bit and add all sorts of different  roasted vegetables to the mix.

I found it was wonderful hot for dinner, and equally as delicious cold for lunch the next day. The roasted vegetables add so much flavour, you don’t really need to use too much cheese. Enjoy!

Roasted Vegetable and Pesto Pasta
4 servings 

  • 400 grams pumpkin
  • 1 red onion
  • 1 yellow pepper
  • 2 garlic cloves, chopped
  • 3 tbsp olive oil
  • 2-3 large portobello mushrooms
  • 300 grams short pasta
  • 1/4 cup evaporated milk or cream
  • 5 tsp basil pesto
  • 1/2 tsp salt
  • 100g feta, crumbled
  • Pepper to taste

Heat oven to 225 degrees. While the oven heats, peel the pumpkin then cut into small pieces. Cut the red onion into about 12 thin wedges. Halve the yellow pepper, remove the seeds and then cut into 1cm strips.

Place the prepared vegetables into a large bowl. Add the garlic and two tablespoons of oil and toss gently until the vegetables are coated with oil. Spread the vegetables in a single layer over a baking paper-lined roasting dish, then place in the oven. After 10 minutes gently turn the vegetables, add the mushrooms and return to the oven for a further 10 minutes. Depending on your oven, the vegetables may need a little more time roasting so they don’t go mushy when added to the pasta.

While the vegetables roast, cook the pasta in plenty of lightly salted, rapidly boiling water. Drain the cooked pasta, return it to the cooking pot and toss with the remaining oil. Add the evaporated milk or cream, pesto and salt and stir to combine.

Remove the roasted vegetables from the oven and cut the mushrooms into strips about 1cm wide. Gently stir the vegetables and the feta into the pasta. Season to taste with pepper and garnish with the remaining feta.

Serve with a simple mescalin salad.