Crispy, gluten-free and vegan waffle recipe? Yes, it’s possible! I’ve always been a huge fan of waffles, so it was out of question to exclude the gluten-free and vegan version from my recipe to-do list (or my life). I really enjoyed the journey from the […]
This gluten-free, vegan and whole grain buns recipe is the quickest and easiest one you can imagine. No need to spend hours in the kitchen or pray for the dough to rise, because these beauties don’t require special treatment. You’ll only need 10 minutes to […]
Finally! I’ve waited so long to show you this cauliflower pizza crust, it felt like ages. But I wanted to create a bulletproof recipe first, learn the tricks so that I can share them with you. Now I think I have a pretty good one and I have an evidence for it too. I prepared the pizza yesterday, but it disappeared in a couple of minutes and now my boyfriend – who absolutely hates shopping – is trying to persuade me right now to go and buy some cauliflower ‘just in case’. 🙂
The pros for the cauliflower pizza crust
For those who haven’t tried the cauliflower pizza crust before: don’t be afraid of the taste, it’s barely recognizable. I’m not that into cauliflower either, but I couldn’t spot that funny taste this time. According to my boyfriend’s mother it’s like an ordinary pizza with lots of veggies. Fair enough, don’t you think? Surely it won’t give you the same fluffy and crunchy white flour experience, but for me it’s been a long time since I ate something like that. And I’m not missing it either when I’m able to have a healthier choice which is also great.
For me it’s a huge relief that I don’t feel tired and fatigue after eating, like I usually do after eating pizzas made of gluten-free flours. Besides cauliflower pizza crust is good for the metabolism and the blood sugar level won’t be much affected by it either. And our bathroom scale won’t be shocked the day after. As for me, I’m completely satisfied.
And here’s one more big plus: the cauliflower pizza crust can be prepared easier and faster than the original one. I will tell you all the tricks I learned recently, and you’ll see it’s a piece of cake 🙂
- 1 large cauliflower head
- 1 large egg
- 1 cup mozzarella cheese
1. Preheat oven to 180 °C.
2. Grate the cleansed cauliflower. You can either use a box grater or a food processor as well, the goal is to get rice-like cauliflower pieces. I used a stick mixer yesterday, so the result was little finer, almost like potato puree. See:
3. Tip all the cauliflower in a large bowl and microwave for 7 minutes or until soft.
4. Place onto a clean tea towel and let it cool. Then scrunch up the tea towel and squeeze as much liquid as you can out of the cauliflower. It will be a surprisingly huge amount. And be careful not to burn your hand!
5. Transfer the squeezed cauliflower in a dry bowl and mix in the egg, mozzarella, salt, pepper and spices. Once combined, mound the mix into the center of a tray, then use your hands to spread it out as good as you can. Mine looked like this:
6. Bake for 15-20 minutes until golden and crispy on the edges:
7. Top the pizza with anything you like and then bake it again until the cheese is melted. For this pizza we used homemade tomato sauce, black and green olives, mozzarella cheese, tomatoes (sliced and drained), artichoke, red peppers, red onion, pesto and meat.
You can decorate it with leafy greens. Bon appétit! 🙂
Today I’m gonna write about one of the best and healthiest snacks ever: roasted chickpeas. Chickpeas have a low glycemic index of 28, contain lots of fiber, protein, folate and phosphorus. An ideal gluten-free and low carb snack on busy weekdays and on fancy parties as well. You can […]
Looking for a side dish which is tasty, interesting and healthy? Don’t need to look further 😉 Here comes an unusual recipe, one of my winter-favorites.
When I started eating gluten-free, one of the most challenging tasks were to find side dishes which didn’t feel like boring right away. I hated rice, the glycemic index of potato and corn-based variants were too high – I wasn’t easy to please, I know. Fortunately I found a lot of tasty alternatives in the end, and I’m going to share these recipes with you one by one. Today it’s time for a filling, sweet and spicy side dish.
It’s colorful, free from gluten and milk, low carb and contains a lot of fiber and vitamins. I just love it!
You will need:
- 1 sweet potato
- 2 carrots
- 3 celery stalks
- 2 red onions
- 1/4 pumpkin
- 1 beetroot
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp honey (optional)
- salt, pepper
- spices: nutmeg, thyme
Time: 40-50 minutes
- Preheat oven to 200 °C.
- Wash and chop everything.
- Put the vegetables in a heat-resistant bowl.
- Prepare the sauce, pour it on the vegetables.
- Cover the bowl with aluminium foil and put it into the oven.
- Check it after 35-40 minutes, if it’s almost ready, uncover the bowl and put it back for another 4-5 minutes.
I don’t know what it could be called… Maybe ‘Winter colors salad a’la The Puur’? 🙂