Cauliflower Crust Pizza


I was planning on roasting this cauliflower & making a kale cauli salad for dinner one night this week. However, my mood changed & I was craving a pizza! What to do when it is cold out & no dough in the fridge – use cauliflower, why not! I have seen this recipe lingering around on Pinterest so I decided to give it a whirl.

Lets get to it…

  1. Preheat oven to 450degrees & line a cookie sheet with parchment paper
  2. In a medium sized bowl, combine 1/2C parmesan cheese, 2T almond meal, 1 egg, 1/2t dried basil, 1/2t dried oregano, 1/2t garlic powder, 1/4t salt & a pinch of chili flakes – set aside
  3. Wash/dry a head of cauliflower, cut off florets & place in food processor – pulse until you get a snow-like cauliflower blend
  4. Place cauliflower in a bowl & set in microwave for 4minutes
  5. Remove cauliflower, place on a tea towel & let cool – once you are able to handle, wrap it up & wring it out (in the tea towel) til you get all the water out possible (the more water out, the crunchier the crust)
  6. Add cauliflower to mixture bowl & use your hands to mix
  7. Grab the prepared cookie sheet & spread dough (tight, firm & thin crust for us)
  8. Place in oven for 10minutes or until golden
  9. Remove crust from oven, add your toppings of choice & stick it back in the oven for 5-7minutes

I decided to top our pie with mushroom marinara, thinly sliced tomatoes, red onion, seitan italian sausage crumbles & parmesan cheese  – but use anything your lil’ heart desires!

The hub & I loved this crust – it sure wasn’t a typical dough you get from a pizza pie but it was super healthy/light and definitaly Y.U.M.M.Y!

Nutritional Info Per Slice without Toppings (Serves 6 Slices): 100 calories – 4 grams of fat – 9.5 carbs – 8 grams of protein

Continue reading for ingredient list…

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Grilled Banana & Cinnamon Pizza


Nothing is better than summer grilling. So when my hub found a recipe to grill a dessert pizza, I was intrigued & definitely up for the challenge! Grill a pizza….sounds weird right? That was my family’s reaction too! A good friend had us over for dinner and introduced me to the beauty of throwing pizza dough on the grill and now I’m hooked!

Start with the prep work…

  1. Turn grill to medium heat
  2. Mix together 1T ground cinnamon & 1T stevia – set aside
  3. Melt 3T Earth balance butter original spread – set aside
  4. Slice up 1-2 large bananas – set aside
  5. Either make dough (recipe here) or buy prepared dough from your local grocery store
  6. Knead the dough & roll out (our grill is more rectangle so we opted for not the typical circle pizza)

Now on to the grill…

  1. Spray grill with cooking oil, place rolled out dough directly on the grill for 2-3minutes (until it starts to get crispy and golden brown), flip & grill other side for 2-3minutes (again until crispy and golden brown)
  2. Once both sides are golden, pick a top-side – brush on melted butter, sprinkle on sugar/cinnamon mix, add the sliced bananas & drizzle on honey
  3. Close the grill & cook for an additional 1-2 minutes

Serve warm & top with a scoop of coconut ice-cream!

Continue reading for ingredient list & original recipe…

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Whole Wheat Turkey Pesto Pizza


L.O.V.E.D.  This pizza was spectacular and it got my pizza craving out of the way!

Arugula Pesto

  • Get out your food processor – add 2C arugula & 1/2C chopped flat leaf parsley 
  • Add 1T EVOO (more if you like), 2t minced garlic, 1/4C vegan parm cheese, juice from one lemon & pepper
  • Mix until smooth

We had sooo much leftover & you can store up to a week – will be using on toasted bread tomm!

Whole Wheat Turkey Pesto Pizza:

  • Let dough sit for 20 minutes at room temp & preheat oven to 450degrees
  • Sprinkle ground cornmeal on pizza stone – roll out pizza dough
  • Brush EVOO on top of dough – bake till brown
  • While dough is baking take the casing off of 3 turkey links & brown on stovetop
  • Once dough begins to brown, take out & spread on arugula pesto, add sliced red onion, sliced yellow bell pepper & cooked ground turkey

Top with vegan parm & serve a side arugula salad!

I made the dough yesterday and the pesto while on the phone with my niece tonight.  Super simple with such great flavor – and it feels refreshing to have a new twist to ordinary red sauce pizza.  Enjoy!

Nutritional Info Per Slice (6 slices): 180 calories – 3 grams of fat – 30 carbs – 7 grams of protein

Whole Wheat Pizza Dough


In a hurry, don’t have a bread machine & want to make a fresh batch of dough?  I got the answer!

  • Get a medium size bowl – mix 3/4C + 1T lukewarm water & 1t sugar
  • Stir in active dry yeast & let stand till all yeast has dissolved
  • Add 1C whole wheat pastry flour, 1C all purpose flour & 1/2t salt
  • Stir until dough comes together – then knead for about 10minutes
  • Let stand for an hour covered, refrigerate covered overnight or wrap in oiled plastic & freeze

I am a big stickler on not measuring in the kitchen.  However when it comes to baking you have to stick with the rules or else you will not get a good result.

Find original recipe here.

Nutritional Info Per Slice (6 slices): 140 calories – 0 fat – 28 grams of carb – 4 grams of protein

A trip to Buenos Aires…


Buenos Aires…never thought about taking a trip to Argentina, but when the opportunity arose I quickly jumped aboard! The hub had business meetings for the week so I was on my own during the weekdays & we stayed for a few extra days to explore more of the city together.  His work booked the Four Seasons, I  was so excited – great service, relaxing pool & in an area for me to wander aimlessly.

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