grain free

Cauliflower Pizza Crust

The first (and last) time I made cauliflower pizza crust, I was so disappointed. I feel like most of the recipes out there are a scam! Until last year when I added a butternut squash soup with quinoa croutons to my Fall meal prep menu. I made the croutons by baking a flattened mixture of cooked quinoa, egg, lots of herbs and spices, and 3 different types of seeds. Once cooled, I broke it all up into bite-sized pieces and sprinkled them over the soup. They were a HUGE success and my clients loved them! And then I realized I could use that concept, and make a PIZZA CRUST out of it. 

Well, it worked, but it was way too much work. So I combined my recipe/idea with the only recipe I ever found which came close to yielding a good cauliflower crust. And here's the result...

 

Yup, you can pick if up with your hands and everything! :) 

Yup, you can pick if up with your hands and everything! :) 

 

 

Cauliflower Pizza Crust

Prep Time: 25 minutes        Cook Time: 45 minutes        Yield: 8" round

 

WHAT YOU NEED

  • 1 large cauliflower head
  • 1 egg, beaten
  • 2 tsp ground flax seeds
  • 1/2 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • a few turns each of sea salt and black pepper mills
    • food processor
    • large microwaveable bowl
    • old t-shirt, linen napkin, or plain dish towel
    • baking sheet
    • silicone baking mat
    • cooking gloves

 

WHAT TO DO

  1. Preheat your oven to 400F.
  2. Using your food processor and the SHREDDING blade/plate, shred the whole head of cauliflower minus the leaves. Stalks are OK!
  3. Transfer the rice to your bowl and microwave for about 10-15 minutes depending on your microwave. The rice should be noticeably shrunk, wet, steaming, and soft. 
  4. Lay your towel/cloth in the bowl of your sink and dump the rice in the middle. Then wrap, twist, and squeeze the HELL out of it. No joke, twist and squeeze it like you're trying to get every last drop of moisture from the rice...which you are.
  5. Transfer the rice back to your bowl and add the egg, flax seeds, and seasonings. Using gloved hands (because it will be HOT) mix it up real good. 
  6. Now, place your "dough" on your lined baking sheet and press and mold it into shape. Circular or rectangular doesn't matter...just make sure it's compact and uniform. You want the interior to be between 1/4"-1/3" thick and then you can create a ridge around the perimeter with your fingers which will be slightly thicker. 
  7. Bake your crust for about 40 minutes, or until it is a nice golden brown in color. 
  8. Remove from the oven, add your toppings, and bake for an additional 6-8 minutes or until it looks all cheesy and delicious. 
  9. Enjoy! 
We topped ours with tomato sauce, arugula, sautéed onions and green bell peppers, olives, tomatoes, and parmesan cheese. SO GOOD!!!

We topped ours with tomato sauce, arugula, sautéed onions and green bell peppers, olives, tomatoes, and parmesan cheese. SO GOOD!!!

Carrot Cake Cupcakes

CARROT CAKE Cupcakes

Prep Time: 20 minutes          Cook Time: 25 minutes           Yield: 18 cupcakes

I don't keep much in my kitchen in terms of baking ingredients so I always end up Googling recipes and piecing them together as I please based on what I have. Sometimes it works, sometimes it's an epic failure...but it's always fun! This time, it worked! 


These muffins are the perfect combination of sweetness and decadence!

WHAT YOU NEED

Dry Ingredients

  • 2 cups walnut or pecan meal/flour
  • 1/4 cup coconut flour
  • 1 tbs ground cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground ginger (optional)
  • 1 tsp sea salt
  • 1 tsp baking soda

Wet Ingredients

  • 3 cups carrot, grated
  • 4 large eggs
  • 1 cup date paste
  • 1/2 cup coconut oil
  • 1 tsp vanilla extract

Frosting

  • 1 can full fat coconut milk (refrigerated over night)
  • 1/3 cup shredded coconut, unsweetened 
  • 1/4 cup maple syrup
  • 1 tsp cinnamon

Optional Add-Ins/Ons

  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup raisins
  • 2-3 tbs finely chopped bacon (for the frosting)

 

WHAT TO DO

Muffins

  1. Preheat your oven to 350F.
  2. Add all dry ingredients to a large mixing bowl and mix until well combined.
  3. Add carrots and mix well using a fork. 
  4. Pour remaining wet ingredients into the large mixing bowl and use an electric mixer (I use my KitchenAid with the flat beater) to mix until well combined. At this point you can add in the chopped nuts or raisins if you want to. You can attempt to mix by hand but the date paste and coconut oil makes this a little difficult.
  5. Using a large spoon, scoop out the batter and drop into the openings of an ungreased muffin pan. 
  6. Bake at 350F on the center rack for about 25-30 minutes or until an inserted toothpick comes out clean from the center. 
  7. Allow to cool completely before adding frosting. 


Frosting

  1. Open the refrigerated can of coconut milk and scoop out the solidified coconut from the top of the can, leaving the remaining water behind. 
  2. Combine the solidified coconut milk with the maple syrup, cinnamon, shredded coconut, and bacon (optional) and whisk well using an electric mixer. (I use my KitchenAid with the wire whip). 
  3. Using a small spoon, or a decorating bag if you have one (I don't), scoop the frosting out by the heaping spoonful and plop it on top of each muffin. Add a piece of bacon for garnish and ENJOY the heck out of that little sucker! 

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Coconut Flour Tortillas

Prep Time: 10 minutes         TOTAL Time: 60 min Yield: (8) 8" tortillas

Usually, I like to keep things simple in the kitchen. But, I also LOVE to experiment and try new, fun things. So it's a good thing that this recipe is both simple and fun! 

Coconut flour pancakes evaded me years ago when I first started exploring grain free cooking. I tried recipe after recipe and never liked any of them. They were either too eggy, too fragile, too light, too thick, too thin, or too bland. So, I gave it a rest. Until the other day when I noticed that I had one lime left on the counter and she was definitely on her last leg. I thought...my fridge is full of food, whatever shall I do with this poor lime? Oh, I know! I'm use her zest and make some tortillas for my delicious pulled pork! GENIUS! 

I encourage you to make this recipe your own. Play with other spices and herbs, try a sweet version, use different ratios of flour and water to make thinner crepes or thicker cakes! The possibilities are endless!  

These bad boys are SO GOOD with my famous   slow roasted pulled pork  ! 

These bad boys are SO GOOD with my famous slow roasted pulled pork

WHAT YOU NEED

  • 1/4 cup coconut flour
  • 1/2 - 1 tsp cumin* (depending on how strong you want the cumin flavor to shine)
  • 1/4 tsp baking powder
  • zest of 1 small lime
  • 1 cup egg whites
  • 3/4 cup water

*try other seasonings too like tumeric, garlic, and cayenne! 

  • mixing bowl
  • whisk
  • micro-plane zester
  • small (8.5") nonstick skillet or fry pan
  • butter

WHAT TO DO

  1. Add just enough butter (about 1/2 tsp) to lightly coat the bottom of your skillet and place on the stovetop over medium heat. 
  2. Add dry ingredients to your mixing bowl and whisk until combined and clump free.
  3. Add remaining ingredients and continue to whisk until well combined. 
  4. When your skillet is hot, fill a 1/4 measuring cup about 3/4 full of batter and pour into the center of the pan. Is that too complicated? It's about 3 tablespoons of batter if you'd rather think of it that way but using the measuring cup as a ladle works well! 
  5. Slightly tilt and rotate the skillet around until an even thickness and perfectly circular edge is formed.
  6. Cook until golden brown (about 3-4 minutes) and then slowly flip and cook another 3 minutes on the other side. If the tortilla is not browned, or still has little puddles of wet batter, or is super fragile, it is NOT ready to flip. Be patient if you want durable tortillas!
  7. Transfer your first tortilla to a plate and examine. If you think it's too thick, add a couple of teaspoons of water to the remaining batter. Repeat the tortilla making process adding more butter when desired.  

*Allow the tortillas to cool individually before stacking on top of each other. 

P.S. You can totally make these ahead of time (as in, on your prep days...you have one of those right??? good.) and store them in the fridge for later use. 

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