Cauliflower Gluten Free Pizza Crust

I have tried many, many gluten free pizza crusts over the years: this one has actually become my go-to, can you believe it? A cauliflower crust? I’ll tell you why:

IT’S EASIEST AND HEALTHIEST, BOTH.

Pre-riced frozen cauliflower has been the BEST for healthy pizza crusts. I don't know about the rest of you, but ricing my own cauliflower was WAY too much effort.






Nice and easy, here, I’ll show you. 2 10-oz bags Green Giant riced cauliflower (I buy name brand Green Giant because it says Gluten Free right on the front); 3 eggs; about 1/2 C mozzarella; and maybe a scant 1/3 C grated Parmesan. 

I use a pizza stone covered with parchment paper: note the use of parchment paper! A friend of mine tried this WITHOUT the parchment paper and it stuck horribly.

Preheat your oven to 400. Microwave the riced cauliflower according to package directions. Mine called for 5 1/2 - 6 minutes a bag. Tear or cut the bags open and let it sit for a bit to cool.

I beat my eggs with a fork (and checked my written changes to the original recipe!) while I was waiting.

Then stir both bags of riced cauliflower and your cheeses into the egg.

If you've never used parchment paper before, you've absolutely <got> to get some. Stuff is magical for baking and easy cleanup! Nothing sticks to it that I've ever tried, and you just throw it away when you're done, no scrubbing pans or baking sheets! They sell it in the grocery stores with the aluminum foil and plastic wrap and that sort of thing.

Scrape all your cauliflower mixture onto the pizza stone and spread it around. I use my bare hands to shape it; that’s always seemed to work best. SO much easier and quicker than kneading and shaping regular dough!

And into the oven for 25 minutes at 400 it goes!
Voilà!






Top it with whatever sauce or pizza toppings you choose: I am using an alfredo sauce I whipped up in the microwave real quick (equal parts butter, fat free half and half, and Parmesan, just heat till it’s melted and whisk together), steamed spinach, and rotisserie chicken. And mozzarella, of course, what’s a pizza without mozzarella cheese? 

*Just a health-conscious, calorie-saving tip here: I have found that if I use really top-quality pizza toppings (note I made the sauce rather than using a canned alfredo), I don’t feel the need to DROWN it in cheese. You’ve got cheese in the crust already, remember! If I’ve put the money and effort intgetting really good pizza toppings, I want to be able to TASTE those toppings, you understand. You can see, it's not a solid slab of melted cheese. I used closer to 3/4-1 cup, rather than two or three cups of shredded cheese.

Pop it back in the oven for 8-10 minutes or until the cheese is melted. Aaaaaand done!


CAULIFLOWER PIZZA CRUST

2 10oz bags frozen riced cauliflower
3 eggs
1/2 C shredded mozzarella cheese
1/3 C shredded Parmesan 

Preheat oven to 400.

Cook cauliflower according to package directions and allow to cool slightly.

Beat the eggs together; add cauliflower and cheeses. Stir until mixed well.

Top a pizza stone or round baking sheet with parchment paper. Press cauliflower mixture to even thickness on parchment paper.

Bake at 400 for 25 minutes.

Remove from oven; top with desired sauce and toppings. Return to oven 8-10 minutes or until cheeses are melted and lightly browned.

Servings: I wound up cutting six slices out of my pie.
Calories per serving: *just for the crust* 55

My Cream Sauce is better than Your Cream Sauce (and *Healthier* Too): Grilled Chicken Florentine Pasta

I started today with that “Florentine,” which really just means “spinach,” for those of you not used to that!

I was steaming it in the microwave. Buy a lot of spinach, it cooks down like nothing else.

Add a little bit of water (I just run it under the tap for a few seconds), cover, and into the microwave it goes for four minutes at a time, until the whole bag’s steamed. Stir it in between its four-minutes-es.

Next I did the chicken. Just one chicken breast, but this one’s a little over a pound, by itself. Use the big knife! The chef’s knife really IS best.

Trimmed up, and I’m just playing a bit with the spice cabinet before I put it on my George Foreman (my condo doesn’t have space for an outdoor grill, you see!): I patted parsley, thyme, and oregano into it.

I think I gave that eight minutes on the electric grill. It may not be as much fun as a gas grill outside, but it sure is a lot more convenient! 

I had eighty-seven other things going on in the kitchen (I’m making lunches for the week too), and the chicken grilled right there on my counter where I could keep an eye on it. And the George Foreman is even cleaned and ready to go back on its shelf while the chicken is resting.

IMPORTANT TIP for you newer cooks out there: don’t cut your meat right away after it’s cooked. Let it sit - oh, five or ten minutes or so - long enough to clean your grill, at least, lol! That keeps it juicier, less dry.

I was cooking my pasta while all this was going on. And that pasta-pot is KEY to the healthier cream sauce!

In my four-cup measure (if you do not have a glass four-cup measure you simply MUST get one), I have tossed in about two tablespoons minced garlic, half an 8-oz block of Neufchâtel cheese, and probably a teaspoon each of parsley and oregano - you see?

NOW, as I drain my pasta, I’m <reserving> TWO CUPS of the water the pasta cooked in! One cup is going in the four-cup measure, the other I’m saving to thin down the sauce if it needs it. Get a whisk and stir till it’s smooth.

You see?

I’m putting it in one of my great big mixing bowls to toss it all together, since I’m not serving it from here. A nice serving bowl would work as well!

*A note on that Neufchâtel: it’s often sold as the “low-fat cream cheese.” Which it is, a lower-fat cheese very similar to cream cheese - but it really is a separate kind of cheese (a Swiss cheese, from Switzerland, that is: as my friend Eric just reminded me, as he helped me title this blog post). I prefer it for cooking or for hot dips - I use it in my Spinach-Artichoke Dip, for example. Cheese balls and such, I prefer regular cream cheese. You can use either here; but I prefer the Neufchâtel!

GRILLED CHICKEN FLORENTINE PASTA

Large bag of fresh spinach (mine was 40 oz)

16oz Tinkanyada pasta

1lb chicken breasts

1/2 an 8oz block of Neufchâtel cheese

2T minced garlic

Parsley

Thyme

Oregano 

Fresh Parmesan

Cook pasta according to package directions.

Steam the spinach in the microwave, four minutes at a time, until done. Set aside.

Pat parsley, thyme, and oregano onto chicken breasts, to taste. Grill chicken. Remove chicken from grill when done and set aside to rest. After 5-10 minutes, thinly slice chicken.

Roughly chunk the Neufchâtel into a large glass measure or small bowl. Add the garlic and more herbs, as desired.

When pasta is done, reserve two cups pasta water. Add one cup to the Neufchâtel mixture and stir until smooth. Thin with reserved pasta water as needed.

Toss steamed spinach, grilled chicken, pasta, and sauce together. Top with fresh Parmesan to serve.

Servings: 7

Calories per serving: 283