This past week I have been thinking about the year so far, I even made a little poster on Instagram picturing my 2013. I think it’s been some quite wonderful 46 days filled with a lot of love, family time and many thoughts on in which direction the future might lead me, both career wise but also some more personal reflections. I think it is amazing and at the same time frightening to evaluate your life and think about some of the dreams you have… should they be followed? Or are they just pleasant dreams that are not meant to be anything else than what they already are. This blog used to be one of the dreams I had, and now it has already become a huge part of who I am… think if I hadn’t followed this dream. A very dear friend of mine just gave birth to a precious little girl. She is the very first in my closest circle to enter that stage of life. I really look forward to follow her path and the dream she chose to realize.
I wanted to share some of the things that have made my 2013 exciting so far, and hopefully spread some good karma and vibes on to you:
- I have a new favourite breakfast which is really rocking my world right now. It is from Green Kitchen Stories and it is simply the most nutritious and delicious bowl of love you could possibly have. I have made it with rolled oats as well, and topped it with all various kinds of fruit and not to forget Bee Pollen (which I will soon do a post on).
- I just recently entered the world of Pinterest which is such a cool and creative platform where I look forward to play around and get inspired.
- I am currently following a lot of different passionate people on instagram and recently found This guy who I think is great and so cute.
- Jonas and I are in the beginning of planning our summer of love and we expect to be travelling Here and Here.
- And if I ever need a little optimism and sunshine I swing by the lovely Elenore over at Earthsprout or follow her Here her spirit will lift you up and make you smile.
And now allow me to escort you into the land of alternative pizza…
Once again we are entering holy ground. I DO understand if you are having the feeling right now – Oh No please don’t!! And I feel the same in many ways, but I am also too curious to pass on the opportunity to make a pizza with a crust made out of vegetables – excited?
I have of course heard of these types of crusts before, and a few weeks ago when visiting a friend of mine she served me a root-za (a pizza with a crust made out of roots). But how on earth would it be possible to actually make a crust that resembled a dough-crust in it’s ability to be crispy and eaten with your hand, without it getting soft on you and falling apart – I found the magic trick 😉
First of all I used cauliflower, since it has a delicate taste and a good texture. Then I browsed around and remembered a site I have earlier visited for some tips on these exact crusts. I also wanted to cut back on the eggs, since many veggie crusts requires up to 4-5 eggs, and not use a too fatty cheese – we wanna keep the veggie content and health factor high in this crust!
So I ended up using goats cream cheese, which has a great flavour and a reasonable nutrient content. The cauliflower is going through a process of being grated, boiled and then squeezed – and I promise you it is way more simple than it might sound. I would even battle it on time against a regular dough crust.
Since the crust is a bit different it is an idea to change the filling a bit as well. I think it is great with a veggie filling. Believe it or not, the crust seems more ‘cheesy’ and filling than a regular crust. Which is also some of the reason that you should hold back on the cheese topping, it can become a bit too much. But try your way out. I have added some options on topping in the recipe section and a little nutrition info too.. Have fun!
Pizza with cauliflower crust
Makes 4 small pizzas or one big
Cauliflower crust (adapted from detoxinista)
1 medium sized cauliflower (approximately 4 cups grated)
3,5 oz soft cream goats cheese (100 g)
Salt & pepper
1. Grate the cauliflower on a grater or use a food processor.
2. In a pot filled with boiling water add the cauliflower an let it boil for 5 min.
3. Drain the cauliflower in a strainer. Then wrap it up in a dishtowel and squeeze all the water out of the cauliflower, so you’ll end up with ‘dry’ cauliflower rice. In a bowl mix cauliflower rice with cream cheese, egg and salt and pepper.
4. Heat oven to 400 °F/200 °C. Line a baking sheet and place 4 portions of cauliflower mix. Use your hands to form the crusts on the sheet, they should be about 1-1,5 cm (1/3 – 1/2 inch) thick. Bake the crusts for approximately 30-35 min, or until firm and golden.
1 can of organic, chopped tomatoes
A handfull of fresh basil, chopped
1 yellow onion, chopped
3-4 cloves of garlic, minted
A pinch of dried chili flakes
Salt & pepper
1. In a skillet heat oil and add onion, sauté for a few minutes. Add garlic and stir a few times and then add the rest of the ingredients. Let it simmer for approximately 20 minutes, while stirring every few minutes. The tomato sauce should be semi thick and much of the excess fluid from the tomatoes should be gone.
Topping – free of choice
Tomato sauce (homemade or a pre-purchased version)
4 pieces of serrano ham, or another kind of smoked, salty ham
2 oz freshly grated cheese – I used a matured gouda (60 g)
Fresh tomatoes, sliced
Artichoke hearts (in oil or water)
Roasted vegetables, e.g. peppers, zucchini, aubergine, potatoes, pumpkin
Crispy salad E.g. baby leaves spinach, arugula etc.
Directions for finishing the pizzas
1. Add one heaping Tbsp of tomato sauce on each crust, spread it evenly.
2. Then add the various filling as you wish and top it of with a bit of grated cheese (don’t over do the cheese, since the cauliflower crust is already quite ‘cheesy’)
3. Bake the pizzas for approximately 10 min at 450 °F /225 °C until the cheese is golden.
Serve with fresh salad, basil leaves and olives on the side…so good enjoy!
Total for crust: 400 kcal (100 kcal pr crust)
Topping is individual and it is depending on filling and type of cheese. My kind of topping gave 100 kcal pr pizza – giving a total of 200 kcal pr pizza.