Healthy Gluten Free Cauliflower Pizza Crust
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I love pizza and trying to make it healthier and gluten free can be a bit of a task. I have seen a lot of recipes for cauliflower pizza crust but have been afraid to try it due to a terribly failed attempt at cauliflower tortillas. Basically the cauliflower tortillas fell apart and just didn’t taste very good so I have been poo-pooing the cauliflower as a pizza crust trend. But I decided to give it a try (it actually took two attempts to get it the way I wanted it), and it turned out pretty flavorful and didn’t fall apart!


Cauliflower Pizza Crust
Cauliflower “Rice”


Basically making the pizza crust just consisted of making cauliflower “rice” in blender or food processor, cooking and squeezing the extra fluid out of the cauliflower, and then mixing it with eggs, cheese, garlic and basil to make a “dough.” And then bake! Super simple.

Cauliflower Pizza Crust Dough
Cauliflower Pizza Crust “Dough”


I didn’t put a lot of toppings on my pizza because I didn’t want to test the strength of the crust too much, due to my falling apart cauliflower tortillas…but it really didn’t need that many toppings to make it satisfying and delicious. I would recommend though that if you use watery veggies to top the pizza such as fresh tomatoes or mushrooms that you don’t use a lot and/or cook them a little in the microwave first to remove some of the water, because it will make the cauliflower pizza crust softer.


Cauliflower Pizza Crust


Making pizza crust out of cauliflower is a great way to get some extra veggies in your diet and it actually tastes good too!


Cauliflower Pizza Crust

1 Head of Cauliflower
2 Eggs
1/2 Teaspoon Garlic Powder
1 Teaspoon Dried Basil
3/4 Cup Reduced Fat Shredded Italian Cheese

Preheat oven to 400 degrees and line a pizza stone with parchment paper. Rinse cauliflower head and remove stem. Break or chop cauliflower into pieces and pulse in food processor or blender until it looks like rice. Place cauliflower “rice” in a microwave safe bowl and cook in microwave on high for about 7 minutes, uncovered. Pour out onto a clean towel and allow to cool slightly. Wrap up the cauliflower in the towel and wring out over the sink to squeeze out the excess fluid. In a mixing bowl combine cauliflower, eggs, basil, garlic and cheese. Mix together well. Place mixture in center of the parchment lined pizza stone and spread out into a circle, about 1/4 of an inch thick. Bake in oven for 30 minutes. Remove from oven and top evenly with desired toppings and bake for another 15 minutes. Allow to cool slightly, slice and serve. Enjoy!

Healthy Gluten Free Cauliflower Pizza Crust
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Sweet potatoes are a great fall favorite. Delicious and full of vitamins and minerals, they can be used in many different ways. They make great side dishes (like my Scalloped Sweet Potato Casserole), can be incorporated into desserts, and can be a great addition to breakfast. The are full of Vitamin A, which gives them their orange color. Vitamin A is a fat soluble vitamin, meaning it is stored in the fat in your body. Adding a little fat such as olive oil or *gasp* butter, to your sweet potatoes will actually help your body to better absorb the Vitamin A. Sweet potatoes also contain quite a bit of potassium, which can be helpful with controlling blood pressure.

I have been wanting to try and make a frittata since this summer when I first attempted to make one. It was a zucchini and yellow squash frittata that got overcooked and I ended up having to scrape off the bottom layer because it was all burnt. Apparently it was still decent though because my husband managed to eat it…. Although he may have just eaten it so I wouldn’t feel bad that I ruined dinner. This time I wanted to try using fall flavors so I got sweet potatoes, a bunch of kale, onions and goat cheese to give it a more hearty autumn feel. I was more careful with the cooking time and my sweet potato and kale frittata turned out perfect.

A Healthy and Delicious Fritatta

Sweet Potato and Kale Frittata

4 Large Eggs
1/4 Cup Skim Milk
1/4 Cup Crumbled Goat Cheese
Pinch of Salt
1/2 Teaspoon Rosemary
1 Teaspoon Olive Oil
1/4 Teaspoon Garlic Powder
1/3 Cup Diced Raw Red Onion
1 Cup Cooked and Diced Sweet Potatoes*
3 Cups Raw Kale

Preheat oven to 400 degrees. Mix eggs, milk and cheese together in a medium mixing bowl. Stir in rosemary and salt, set aside. Add olive oil to an 8 inch skillet on medium heat.  Add garlic and onions and sauté until almost translucent. Turn down to med low. Add kale and stir to ensure kale cooks down evenly. After kale shrinks and becomes wilted, add in sweet potatoes and distribute evenly. Pour egg mixture into pan with veggies and stir until uniform. Remove pan from heat and bake in oven on 400 degrees for 20 min or until edges appear slightly browned and frittata is firm.

*I just popped a sweet potato in the microwave for a few min after poking some holes in it and then chopped it up after it cooled down

Sweet Potato and Kale Frittata

Want more easy egg based dishes?

Try my Crustless Quiche with Potatoes and Spinach.

Healthy Scrambled Green Eggs
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St. Patrick’s Day is coming up so I thought it would be fun to make some green eggs for breakfast. Instead of using green food dye I used spinach (much more healthy) to color my eggs. This way I can add a different flavor plus some extra vitamins and minerals such as vitamin A and K, folate, potassium, iron, and magnesium to my morning eggs! Eating spinach may also help decrease your risk of certain cancers and heart disease… so why not turn those eggs green?


Healthy Scrambled Green Eggs


This recipe is so easy. Basically you just throw everything in a blender or food processor for a few seconds and then scramble the egg mixture on the stove. Easy peasy.


Healthy Scrambled Green Eggs


St. Patrick’s Day Green Eggs



4 eggs
1 tablespoon skim milk
1 cup of raw spinach
1/4 cup part skim shredded mozzarella cheese
1/4 cup diced white onion


Blend all ingredients in a food processor or blender just until consistent throughout. Turn stove burner on medium heat and lightly spray a medium sauté pan with oil or cooking spray. Add egg mixture when pan heats up. Scramble eggs with a fork on medium heat for a few minutes until fully cooked. Divide into two portions and serve. Add some fresh fruit and a slice of whole grain toast for a complete breakfast!


Green Eggs



Nutrition analysis:
1 serving (Recipe makes 2 servings)

190 Calories
16g Protein
12g Fat
4.5g Saturated Fat
4.5g Carbohydrates
0.7g Fiber
230mg Sodium
Nutrition information from United States Department of Agriculture
Agricultural Research Service
National Nutrient Database for Standard Reference Release 27