This is only my second attempt at cauliflower pizza, and this recipe will become a weekend staple in my home. The crust is fairly light and crunchy, the veggie spread is savory, and the toppings were a perfect pairing. I’ve already started thinking about other topping combinations and think that next I’m going to try sun dried tomatoes, spinach and artichoke hearts. My stomach is growling simply at the thought of it! The recipe you’ll find below is for the crust and veggie spread. I use the veggie spread as a sauce of sorts so if you would rather have sauce, skip the veggie spread ingredients and directions. Finish it off with our favorite toppings, and you’ll have a delicious and healthy pizza! I got this recipe from a magazine put out by my local grocery store, Ralphs.
Serves: 8 slices Time: 1 hour Calories: 146/slice (this does not count toppings)
Ingredients for Crust:
- 1 large head of cauliflower
- 1/2 cup of shredded pizza blend cheese
- 1/4 cup of grated Parmesan cheese
- 2 large eggs, beaten
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp Italian seasoning
- any toppings you would like for your pizza. We used sliced red onion, black olives and cilantro.
Ingredients for Veggie Spread:
- 2 tbsp cooking oil, I used canola
- 3 medium/large zucchinis, shredded
- 1 carton of grape tomatoes, sliced
- 4 cloves of garlic thinly sliced
- salt and pepper to taste
- Preheat oven to 400 degrees Fahrenheit, and line a baking sheet or pizza stone with parchment paper
- If you have a food processor, pulse the florets of cauliflower until finely chopped.
- If you don’t have a food processor, use a cheese grater to “rice” the cauliflower florets.
- Place the chopped/riced cauliflower into a microwave safe bowl and microwave on high for 3 minutes. Once it is cool enough to handle, squeeze out moisture from the cauliflower with a clean towel. It will essentially make a ball of cauliflower.
- Transfer the “moisture-less” cauliflower to a large mixing bowl and stir in the pizza blend cheese, Parmesan, eggs, salt, onion powder and Italian seasoning.
- Spread this mixture onto your prepared baking sheet or pizza stone in a thin, 12-inch circle.
- Bake for about 30 minutes until the crust is firm and crisp at the edges.
- If you plan to use veggie spread instead of sauce, start preparing this while the crust is cooking (directions found below).
- Top with all your favorites and bake again until your toppings are melted and/or properly heated through.
Directions for Veggie Spread:
- Using a cheese grater, shred your zucchini.
- Heat 2 tbsp of cooking oil over medium-high and add the shredded zucchini, stirring frequently.
- After about 3 minutes of cooking the zucchini add the sliced grape tomatoes. Note, the juices from the tomatoes will make a paste like spread with the zucchinis. Cook for an additional 2 minutes until tomatoes start to wilt.
- Add in the sliced garlic and cook for an additional 30 seconds until the fragrant.
- Season with salt and pepper to taste.
- Remove from heat and spread on your crust as if it was sauce after the first 30-minute bake.
- Top with your favorites and enjoy!
* Photo is an original belonging to me
*Recipe adapted from Ralphs
I have seen these recipes floating around on pintrest for a while but I’ve been too skeptical to give them a try. Our neighbors, Ryan and Laura, are fellow foodies and we often share samples of what we are cooking. They gave us a sample of their zucchini boats a few weeks ago and it totally fueled this recipe. I was blown away by the flavor and heartiness of their boats. A bit later I bucked up and gave this taco variation a try. This is a safe place to start in the world of zucchini boats because you can add toppings and customize it to your tastes. We floated some Ghost Scream Hot Sauce (a gift from Ryan) that really kicked these babies up a notch. The recipe in general isn’t overwhelmingly “squash-y.” Instead it is a fresh addition to the classic taco flavor. I’m very excited to experiment with these and am looking to try out a sausage or lentil zucchini boat recipe in the near future. Massive thanks to Ryan and Laura for giving me the confidence to try this recipe! I also want to note that this recipe is adapted from http://www.willcookforsmiles.com
Makes: 8 boats Calories: 350 Time: 5o minutes
- 4 Large Zucchini
- 1 lb ground beef
- 1 yellow onion, chopped
- 2 large Roma tomatoes, chopped
- 2 large jalapeno, chopped (if you like it hot include the seeds)
- 1 tbsp canola oil
- 1 packet of reduced sodium taco seasoning
- Salt and pepper to taste
- 1 cup shredded pepper jack cheese
- (optional toppings we used) rotel tomatoes, hot sauce
- Preheat the oven to 350 degrees Fahrenheit
- Cut the zucchini in half lengthwise. To keep stability of the zucchini boat on your baking pan cut a little sliver out of the green flesh on the bottom side so that the zucchini will lay flat. With a spoon scoop out the seeded middle part. Set the boats aside.
- In a large pan heat oil and saute the onion, tomato and jalapeno for about a minute
- Add the ground beef and crumble as you cook. When it is about half way done add the taco seasoning. Add salt and pepper to taste
- Stuff each zucchini boat with this beef mixture and place them on a greased baking pan. Bake for about 25 minutes.
- Remove from the oven and top with pepper jack cheese. Continue to bake them until cheese is melted.
- Remove from the oven once more and top with your favorite toppings.
- Serve and enjoy!
*Photo is an original belonging to me
*Original recipe adapted from http://www.willcookforsmiles.com
My gosh this soup has so much flavor! With this recipe you’ll expect tons of veggies, tons of spice and such a savory broth. Don’t be surprised to find yourself slurping up every last drop of this stuff. I had started getting tired of the traditional vegetable soups. You know the usual culprits – barley vegetable, summer vegetable, root veggie puree. We desperately needed something different so I turned to my recipe companion, Pintrest. I fall so hard into the Pintrest web but have climbed my way out with some killer recipes, this being one of them. The original recipe does include tofu and mushrooms, but there are just some things I cannot stomach and those are two of them. So if you want to make this soup even more hearty then you will want to visit the original recipe posted at http://www.joanne-eatswellwithothers.com.
Serves: 8 Calories: 200/serving Time: 30 minutes
- 3 tbsp olive oil
- 1 large onion, sliced
- 1 tbsp grated ginger
- 1 jalapeno, minced (Add an extra one if you really like it hot)
- 1lb bag of carrots, peeled and sliced into disks
- 1 small savoy cabbage, coarsely chopped
- 2.5 quarts vegetable broth
- 1/2 cup soy sauce
- 1/3 cup rice vinegar
- 2 tsp salt
- 2 tsp ground black pepper
- 1/2 cup cold water
- 1/4 cup cornstarch
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 6-8 leaves bok choy, thinly sliced
- 1 (14 oz) can of diced tomatoes
- 2 tsp sesame oil
- Heat oil in a large pot over medium heat. Add in the onions, ginger, and jalapenos Cook for a few minutes, stirring.
- Add in the carrots, and cabbage. Cover and cook for about 3 minutes, or until cabbage starts to wilt. Add in the broth and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.
- In the meantime, whisk together the soy sauce, rice vinegar, salt, pepper, cold water, and cornstarch in a separate bowl. Set aside.
- Add the zucchini, and bell peppers to the pot. Simmer until the veggies are tender, about 8 minutes. Add in the soy sauce mixture and stir until the soup thickens, about 8 minutes. Add in the bok choy and tomatoes and bring the soup back to a simmer. Stir in the sesame oil.
- Dish and Enjoy!
*Photo and video are originals belonging to me
*Recipe adapted from http://www.joanne-eatswellwithothers.com