Whew! It's been so wonderful to have a break these past few weeks. My little vacation went on longer than planned, and we haven't been home the past five weekends. Yikes! Although I've been busy writing posts, none of them got finished before the next adventure began. Now: catch-up time.

My sister roped me in to a Whole7 starting today, which always adds to the challenge. Fortunately we have our trusty farmer's market that should be booming quite soon.

We spent the past weekend in Minneapolis because my hubby had a seminar there on Saturday. So the little one and I got to run over to my old stomping grounds and visit one of my oldest friends who I don't get to visit nearly often enough. I hadn't been back to that neck of the woods in almost three years!

We talked a lot about foods and health stuff. She was my roommate when I started chiropractic school, so we both started changing our lifestyles at the same time. If there had been another person there, they would have had a hard time getting in a word!

This is my first experience with the cauliflower crust pizza and it's so easy. And much quicker than homemade dough. Maybe I'll be bringing back our Friday night pizza tradition...

I expected the crust to be slightly crispier, but spreading it a little thinner or baking for a few extra minutes would take care of that. Keeping it more substantial is totally acceptable, but the crust will be softer and more flexible.


It reminds me of an omelet or thick crepe, but not as egg-y. That's the best comparison I can come up with texture-wise. If you're grain- or gluten-free, it's a great way to get in more veggies and still eat some of the foods you miss!

Being meat-free, this recipe will probably feed two very hungry souls. Or four if served with something else!



Greek Pizza with Cauliflower Crust (Gluten-Free, Grain-Free)
Yield: 8 slices
Adapted from Closet Cooking

 


1 head cauliflower, cut into florets
1 large egg
1 cup shredded mozzarella cheese
1/2 teaspoon sea salt
Few grinds of black pepper
2 cloves of garlic, finely chopped
Drizzle of extra-virgin olive oil
2 handfuls of mixed greens or spinach
1/2 medium tomato, seeded and chopped
1/2 cup pitted and sliced Kalamata olives
1/4 cup feta cheese crumbles


Preheat oven to 450 F. Line a baking sheet with a baking mat or parchment paper.

Place cauliflower florets in a steamer basket over boiling water or in boiling water, cover and cook until soft.

Process the cauliflower in a food processor until no large pieces remain. Wrap the cauliflower in a tea towel (lint-free and tight weave), squeezing out as much moisture as possible.

Transfer to a medium bowl and stir in the egg, 1/2 cup mozzarella cheese, salt, and pepper. Once fully combined, dump it on the prepared pan and press it into a circle with your fingers. Try to make the crust as uniform in thickness as possible. The thinner the crust, the shorter the cook time and the crispier it will turn out.

Bake for 15 to 20 minutes, watching closely near the end to make sure it doesn't burn.

Remove from oven and sprinkle with the garlic, remaining 1/2 cup mozzarella cheese, and drizzle with olive oil.

Return to the oven for another 3 to 5 minutes or until the cheese melts.

Top with greens, tomatoes, olives, and feta.

Slice and serve immediately.