Cauliflower is a pretty amazing vegetable. It is so versatile and can show up in many recipes in completely different ways. For awhile I was all about the cauliflower rice. I love that stuff under curry, stir fry, roasts, anything. But when babe suggested pizza night, I couldn’t help but think about the cauliflower in the fridge.
It was really easy to morph this vegetable into my pizza base with a little help from other plant derived ingredients. Cauliflower crust serves as a great gluten-free alternative to pizza night.
- 1 whole cauliflower, washed and grated
- 1 tbsp coconut oil
- 1/2 cup of chickpea flour (or any gluten free flour you prefer)
- 1 tbsp ground flax seed
- 3 tbsp of water
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- Preheat oven to 200 °C and line a pizza tray with baking paper
- In a pan, cook the grated cauliflower in coconut oil for 5 minutes, or until it is soft but not yet browned.
- Put the cauliflower in a bowl and place in the freezer for 10 minutes.
- Right before you take it out, whisk the flax seed and water in a separate bowl to make 1 flax egg.
- Pour the flax egg, chickpea flour, oregano, garlic powder and salt into the cauliflower bowl. Stir as best as you can, and then use your hands to make it into a dough.
- Place the dough onto the pizza tray and form it to be flat.
- Bake the dough for 20 minutes. Take it out and use the baking paper to lift up the pizza and flip it back onto the tray (I hope your pizza tray is nonstick! )
- Bake for another 10 minutes.
- Take it out and start adding your pizza toppings! Bake the pizza for another 10 minutes to cook the toppings
- Enjoy your pizza night!
One thing I will never understand is why I see shops selling ONE (1, uno, singular) chocolate covered strawberry for $4. I made about 20 of them for that price. You can, too.
With cacao’s healing powers of boosting brain levels of serotonin, magnesium dosages, and anti-inflammatory agents paired with coconut oil’s essential fatty acids, not to mention peppermint essential oil’s ability to promote energy and relieve stomach pains, you can become your own doctor and create magic in the kitchen .
- 1/2 cup of coconut oil
- 2 tsp pure vanilla extract
- 1 cup of raw cacao powder
- 2/3 cup of brown rice malt syrup
- fresh, washed strawberries
- 1 drop of peppermint essential oil (optional) *
- 1/2 cup of unsweetened coconut shreds for decoration (optional)
- In a saucepan, heat up the coconut oil.
- Once the oil is in its precious liquid form, mix in the vanilla, cacao, and brown rice syrup.
- Taste the mixture. Too sweet? Add more cacao. Too bitter, add more brown rice syrup. Do this and that until your desired taste.
- Add your single drop of peppermint essential oil for a minty flavor.
- Let the mixture cool a bit before you start covering the strawberries. Do one layer on all of then first, then add more until you’re happy with the thickness.
- Drizzle coconut flakes on your final layer and store in the fridge until you’re ready to WOW your guests. So easy!
*Note: not all essential oils can be consumed internally. Make sure you use a brand with high quality oils that are safe for you to digest. I use doTerra. You can also leave out the peppermint oil if you aren’t sure!
I have been so busy since moving to Sydney that I haven’t given myself the free time to get back into sharing my recipes. I decided to kick start my blogging in Australia with a recipe I have been meaning to test: vegan quiche!
Quiches are one of those unique dishes that you can serve for just about any meal. They work in the breakfast & brunch menu, dinner entrées or even as appetizers for a party!
Mini Spinach, Tomato, & Chive “Quiches”
Makes 14 -16 quiches
- 2 1/2 cups of chickpea flour
- 3 cups of water
- 3 tbsp of extra virgin olive oil
- 1 tbsp cumin powder
- 1 tsp sea salt
- 1 tsp ground black pepper
- 2 garlic cloves, chopped finely
- 1/2 cup chopped chives (green onions)
- 1 cup grape tomatoes, chopped into quarter slices
- 1 cup of raw spinach, chopped
- Preheat oven to 450°F and grease a standard muffin pan
- In a mixing bowl, whisk together the chickpea flour, water, oil, cumin, salt and pepper.
- Add the garlic, chives, and spinach and mix well.
- Pour the mixture evenly into each muffin tin.
- Bake for 16 to 20 minutes, until the tops are golden brown. If you stick a fork into one quiche, it should return dry. If it is still wet, then continue to cook until fully cooked.
- Serve with hot sauce or your favorite salsa!