Tag Archives: pizza

Cauliflower Crust Pizza

Pizza is one of my favorite foods. Since i was a child, Friday evening was made for pizza, which at that time was Chef Boyardee.  I’ve continued that tradition with my own family with home made pizza. However, during this Optavia optimal health journey, my husband and i have been enduring cauliflower crust pizza. it’s not bad, but it’s still not my cheese stuffed crust pizza.

We don’t have time to eat out, so it’s much easier to for me to make our meals at home.  Plus, i can control all the ingredients used.

Now this is my made up lean and green meal for two people.  Whether or not it perfectly meets the Optavia program, i’m not sure.  I’ll leave that for you to determine.

As always, try to use locally grown or produced, organic, or home grown.

INGREDIENTS:

For the Crust:

Toppings:

*i use our home raised grass finished ground beef processed to 90% lean.  For sausage, our preference, is 2 teaspoons sage, 2 teaspoons sea salt, 1 teaspoon black pepper.  Blend well.  Best flavor is to allow to meld for several hours.  I mix up several pounds and refreeze in 1 lb packages.

DIRECTIONS:

‘Rice’ the cauliflower (it may only take a half a head if it’s large) in some sort of chopper, then simmer it in a dry iron skillet, stirring ever so often.  A good portion of the moisture needs to steam away.  Use very, very low heat and no lid.  It’ll take 20 minutes or more.  Then allow to cool.

Preheat oven to 400°F.

Add two eggs, the Italian seasoning, salt, and 1/4 cup cheese and stir well.  Plop the mixture onto pan sprayed with cooking spray, then press into a 9 inch pie.  Bake for 20 minutes.

Top the cooked crust with pizza sauce, Parmesan cheese, mushrooms, olives, remaining cheese.  Bake until heated through and cheese is melted – about 7-8 minutes.

Slice and enjoy!

tauna

img_7793
Cauliflower head cut – Save the leaves and most of the stem for an onion substitute.  The leaves have a spicy flavor which is excellent of soups.  Recipes for the leaves; Lumpia, Hamburger Soup.
img_7794
Place florets into a food chopper.
img_7795
Riced cauliflower in just a few seconds.
Preparing Cauliflower crust
Steam away excess moisture before adding eggs, sea salt, spices, cheese
Cauliflower crust
Mix the cauliflower rice and added ingredients well.
Cauliflower crust mix
Plop the mixture on a sprayed pan. This one is aluminum, which i don’t like, i’m going to try this on stone. Our coach said she gets along well with these holes and so i’ve tried that first.

 

 

Cooked cauliflower pizza crust
Pat the mixture to about 9 inch pie, then cook in a 400 F oven for 20 minutes.
Layering the pizza pie
Add the pizza sauce and sprinkle Parmesan cheese.
Cauliflower pizza
Cauliflower pizza with sauce, Parmesan cheese, beef sausage, mushrooms, and olives
Cauliflower Pizza
And the final topping of shredded mozzarella
Cauliflower pizza
Serve it up best hot out of the oven.
Cauliflower Pizza
Yum!

Friday Night Homemade Pizza

A tradition in my family growing up was to have pizza on Friday night.  I’ve carried that through to my family and seldom do we miss having home made pizza on Friday evening, even though the children are adults now and two live away from here.

Growing up, home made pizza was Chef Boyardee from a box.  No matter; Mom doctored up so it was great!.

Here’s my recipe.

For the dough be sure to allow at least 2 hours. (this makes two large crusts, so before the second rise, i stick 1/2 into a Ziplock Freezer bag and pop it into the freezer. Just bring it out of the bag enough time ahead for it to thaw – don’t leave it in the bag because it will rise as it thaws)

Pizza Dough - Wall Street Journal

PIZZA DOUGH

THE INGREDIENTS:

  • 2 cups all purpose or bread flour
  • 2 cups whole wheat flour
  • 2 teaspoons honey
  • 2 teaspoon sea or Real salt
  • 2 tablespoons olive oil
  • 1 tablespoon active dry yeast
  • 1 1/3 cups warm water

THE STEPS

Add flours, honey, yeast, and salt to the bowl of a food processor or electric mixer and process to combine  (i just put it in the bowl of my Kitchenaid Artisan bowl and mix by hand briefly).  Add water and 2 tablespoons olive oil and continue to process until dough forms a ball.  If dough is sticky, add more flour, 1 tablespoon at a time.  If dough is too dry, add water 1 tablespoon at a time.

Scrape the dough onto a lightly floured surface and knead until you have a smooth elastic ball, about 5 minutes.  I use my Kitchenaid Artisan mixer.

Form dough into a smooth ball and place in a large bowl greased with olive oil. Cover bowl with plastic wrap and set aside until dough doubles in size, about 1 hour.  Cut risen dough in half.  Knead each half briefly and then shape into a ball.  Place the two balls on a lightly floured surface and cover loosely with a clean towel or plastic wrap.  Let rest 1 hour at room temperature or in the refrigerator up to 24 hours.  If refrigerated, let dough come to room temperature before continuing.

Use a rolling pin to roll out and your hands to stretch each ball into a circle or whatever size your pizza pan.  If dough becomes too elastic, place it in the refrigerator for about 10 minutes to relax before continuing.

The toppings:

That’s wide open and just your favorites.

If you want stuffed crust – Usually, but not always, i roll out the dough large enough that i can place thin slices of cheese along the edge of the pan and cover with dough for stuffed crust.

I top the dough with home made pizza sauce (still perfecting it, but it’s pretty good) or whatever commercial product you like.

Top with Parmesan or Parmesan mix shredded cheese.  I use 4C Homestyle Brand Parmesan or Parmesan/Romano Mix both of which i buy at Wal-Mart.

Next on is previous cooked, drained, and cooled 1 lb of our home raised ground beef (or i plan ahead and turn it into beef sausage – i don’t eat pig).

Thick sliced Portabella (Babybella) mushrooms and sliced natural olives.

Shredded whole milk mozzarella cheese, but often i add Cabot Extra Sharp White Cheddar in the 2 lbs package which is also available at Wal-Mart. 

Enjoy and Shabbat Shalom!

tauna

 

 

 

 

Wheat Belly Pizza

My version:

2 1/2 cup almond meal/flour

 

1/4 cup ground flaxseeds

1 teaspoon onion or garlic powder

2 cups shredded mozzarella cheese – divided

1/2 teaspoon sea salt

2 large farm eggs

1/2 cup extra-virgin olive oil

1/2 cup water (may not need this much)

8-10 ounces of grass finished ground beef or lamb or home made beef or lamb sausage

1 cup pizza sauce

Optional ingredients i usually add:  sliced black olives and sliced fresh mushrooms, extra cheese

Preheat the oven to 350°F .

Use a Ninja Blender (mine is called a Fit Blender i believe) or some other type.

In a large bowl, combine the almond flour, pumpkin, sesame flour, ground flax seed, 1 cup of the mozzarella cheese, onion powder, and sea salt.  Mix well.  Then i add the two large eggs, 1/4 cup olive oil, and the water.  Mix and combine thoroughly.

Butter a 10″ x 15″ pan (i use a stone jelly roll pan).  Place the dough on the pan, then spread the dough by hand.  You may have to keep your fingers wet using olive oil or water to keep it from sticking to your hands.

Bake for 20 minutes.

When you are ready, spread the pizza sauce, i sprinkle some Parmesan cheese if i have any, but usually i don’t, so i use some shredded raw cheddar or whatever i have on hand.  Then crumble the cooked meat on top of that followed by optional olives and/or fresh mushrooms.  Top with remaining mozzarella or other cheese.  Bake for another 12 minutes.

Cut into about 12 pieces; this is very filling.  One piece may fill you right up!

image20.jpg

image

image
Wheat Belly 10 day detox book

image18.jpg

Another Month Already!?

Refuge Ministries tonite.  My monthly trip to Mexico with meals for the fabulous youth and leaders at this wonderful christian ministry.

Tonight’s menu is simple:

Pizza – (8)  lamb sausage, ground lamb, and a couple veggie pizzas.  Toppings include mushrooms, jalapenos, eggplant, black olives, onions,  cheddar, parmesan, and mozzarella cheeses,  tomato-based sauce.

Apple Calvados cakes (8 count)

Applesauce (1 gallon)

Sliced cucumbers (12 cukes)

Here’s the pizza dough recipe i use.  My favourite and i’ve tried a lot!

From Wall Street Journal a couple years back.

THE INGREDIENTS:

2 cups all purpose or bread flour

2 cups whole wheat flour

2 teaspoons honey

2 teaspoon sea or Real salt

2 tablespoons olive oil

1 tablespoon active dry yeast

1 1/3 cups warm water

THE STEPS

  1.  Add flours, honey, yeast, and salt to the bowl of a food processor or electric mixer and process to combine  (i just put it in the bowl of my Kitchenaid Artisan bowl and mix by hand briefly).  Add water and 2 tablespoons olive oil and continue to process until dough forms a ball.  If dough is sticky, add more flour, 1 tablespoon at a time.  If dough is too dry, add water 1 tablespoon at a time.
  2. Scrape the dough onto a lightly floured surface and knead until you have a smooth elastic ball, about 5 minutes.  I use my Kitchenaid Artisan mixer.
  3. Form dough into a smooth ball and place in a large bowl greased with olive oil ( spray the bowl with a Misto). Cover bowl with plastic wrap and set aside until dough doubles in size, about 1 hour.  Cut risen dough in half.  Knead each half briefly and then shape into a ball.  Place the two balls on a lightly floured surface and cover loosely with a clean towl or plastic wrap.  Let rest 1 hour at room temperature or in the refrigerator up to 24 hours.  If refrigerated, let dough come to room temperature before continuing.
  4. Use a rolling pin to roll out and your hands to stretch each ball into a circle or whatever size your pizza pan.  If dough becomes too elastic, place it in the refrigerator for about 10 minutes to relax before continuing.  (i’ve never had to do that, sometimes it wants to fight, but aggressive rolling will tame it nicely and quickly).