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Cauliflower Crust Pizza: Low Carb, Low Cal, Gluten Free Deliciousness!

wpid-dsc_0168.jpgOn my never ending quest to maintain some semblance of slimness, I’ve been trying to cut back on my carb intake, so when I saw a recipe for cauliflower crust pizza I just HAD to try it! The original was a little bit bland and didn’t hold up that great so I tweaked it and this is what I came up with.

It’s FABULOUS! I promise you, no one will know it’s cauliflower!

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(Measurements are approximate as I rarely measure anything!)

1/2 large Cauliflower (raw) (1.5-2 cups)
1 egg
1 cup shredded cheese (Italian, mozzarella, etc. Whatever you like)
2 Tbsp Coconut Flour
1 Tbsp Basil
2 Tbsp Dehydrated Minced Onion
2 tsp onion powder
2 Tbsp garlic powder
1 tsp Pepper Blend
1/2 tsp salt
Note: Use any seasonings that you like, but only DRY seasonings. Don’t use anything wet, other than the egg.

Preheat your oven to 400F

If you have a juicer, juice the cauliflower and then squeeze out any additional liquid, using cheesecloth or a nut milk bag. If you don’t have a juicer, just grind the cauliflower in a food processor or blender and then squeeze out the liquid using cheesecloth or a nutmilk bag. You want to remove as much liquid as possible. The goal is for the cauliflower pulp to be dry or as dry as possible.

In a large mixing bowl, combine the cauliflower with all of the dry ingredients, including the cheese. Make a hole in the middle and drop in the egg, beat it slightly and then combine with the rest of the ingredients.

Once everything is combined, press it out onto a baking sheet lined with parchment paper, or a silicon baking mat. Press it as thin as possible, but not too thin. (I know, how thin is too thin, lol?!) About 1/8″ (2-3mm) thin is perfect.

Bake at 400F for 15-20 minutes (crispy edges). Remove from the oven, flip over and top with your sauce & toppings.  (My sauce recipe is below.)

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Tips:

1. I don’t really measure anything. When adding the seasonings, I keep adding stuff until the “dough” smells yummy.
2. I roll my crust between 2 sheets of wax paper until it’s the size that I want. I then peel off the top sheet and flip the crust onto my baking surface. I then peel off the other sheet of wax paper. (Peel carefully to the side, not straight up, or you may tear the crust.)
3. Coconut flour absorbs liquid. If you don’t have any, you can leave it out, but I suggest you just go get some.

Pizza Sauce:

1 can tomato paste
1 can tomato sauce
2 tsp Sriracha (optional)
Italian Seasoning
Minced Garlic
Onion powder
Salt
Pepper

Combine all ingredients. (Season to taste.)

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Gluten Free Blondies: More Vegan Delights!!

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So, after my success with the Black Bean Brownies, I’ve been thinking about trying to make blondies. I finally got around to it and man oh man. They are awesome!! My first batch was a bit oily because I didn’t take into account the oil in the peanut butter, but boy oh boy are they good! I made a few adjustments to the recipe and will probably be making more of these babies this weekend. So, without further adieu, here ya go!

 

 

Ingredients:

1 15oz Can Great Northern (white) beans, drained and rinsed very well
3 Tbsp Oat Flour
1/4 cup Sugar
1/2 cup Light Brown Sugar
1/4 cup Peanut Butter
2 Tbsp Coconut oil
3 tsp pure vanilla extract
Chocolate Chips

Preheat oven to 350 F. Combine all ingredients except chips in a good food processor or blender (food processor works best), and blend until completely smooth. Stir in the chips, then pour into an oiled or lined 8×8 pan. Sprinkle extra chocolate chips over the top. Cook 30 minutes, then let cool at least 10 minutes before cutting. Makes 9-12 brownies.

Tips:

Garbanzos (Chickpeas) can be used instead of Great Northerns. Just make sure you rinse your beans really well. REALLY well. Until the water is clear.

I use Domino Light, which is a half calorie blend, instead of regular sugar. You can use a zero calorie baking blend, as well. Make sure it’s for baking. Be sure to taste your batter to make sure it’s sweet enough before baking. If the batter is yash, the blondies will be, too!

I make my oat flour by grinding whole oats (oatmeal) in a coffee grinder (a blender can be used as well). You can also use quick oats instead of oat flour.
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As you can see, this is practically the same recipe as for the black bean brownies, with a few small adjustments. I hope you like them as much as I do!

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Gluten Free Black Bean Brownies (Vegan, too!)

bbbrownieI’m not sure why I found this recipe. I think it was when I was cutting back on carbs, but regardless of the reason, I’m glad I did. It is fantastic!! It’s actually a combination of multiple recipes and a little experimentation. (The ones in the picture have a layer of coconut butter!) I know it sounds kind of gross. I mean, come on. Black Bean Brownies??? Ewww!! But I promise you, no one would ever know that these are made with black beans and are actually good for you! (high protein, low fat, high fiber…)

Please read the entire recipe and the tips at the end before making. You might regret it if you don’t…

Ingredients:

1 15oz can black beans, drained and rinsed very well
3 Tbsp cocoa powder (add a little extra if desired)
2-3 Tbsp Oat Flour
1/2 cup Stevia Baking Blend (or other 0 cal sweetener baking blend)
1/2 cup Sugar
1/4 cup Coconut oil
2-3 tsp pure vanilla extract
1/2 cup to 2/3 cup chocolate chips (115-140g)

Preheat oven to 350 F. Combine all ingredients except chips in a good food processor or blender (food processor works best), and blend until completely smooth. Stir in the chips, then pour into a greased 8×8 pan. Sprinkle extra chocolate chips over the top. Cook 20-30 minutes (clean toothpick in center), then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.

Tips:

Make sure you rinse your beans really well. REALLY well.

One of the original recipes called for 1/2 cup agave nectar or honey (not vegan). I’ve found that you can do a mixture of sweeteners, as well (agave & stevia, etc) and sweeten to taste (I tasted the batter to make sure it was sweet enough). If you use one of the 0 calories brands, make sure it’s for baking otherwise it may turn bitter. You can also just use all sugar. You definitely should taste the batter to make sure it tastes ok before baking.

I made my oat flour by grinding whole oats (oatmeal) in a coffee grinder (a blender can be used as well). You can also just use quick oats instead of oat flour.