4 Oct 2017
I recently came off of a six-month flour-free diet. What possessed me to do that? Well, let’s just say I was… Possessed. To try and live a healthier life by taking a nutrition-less staple out of my food repertoire? Okay, let’s go with that one. I might have been better suited by taking refined sugar out of my diet. That was the initial plan… which lasted about 36 hours. The chocolate wasn’t going away so I went with the white bleached flour. It was a pretty good exercise in self-control, to a point. But if you’d like to give this a shot, I would encourage you to consider all the great foods out there without processed flour and all the fine substitutes.
I found myself craving pizza – of course. Quite a few months back, I picked up on a facebook post from a long-lost high school friend Maryanne V. (shout out to you if you’re reading this… and thanks!). She posts those cool, super-speed videos showing a recipe being made. I’m just a sucker for those. And I decided to actually do one – the cauliflower crust pizza – given my craving. I followed the recipe but made modifications as suited me. I even took my own pics along the way. (To my food blogger friends, I really appreciate what you do!). So here goes:
head of cauliflower (“riced” in a food processor or buy it already riced at Trader Joe’s)
1 Tbs each of dried basil, oregano, parsley (or you decide your selection.. i throw in some red pepper flakes for a kick and ramp up the amount of herbs, especially the basil)
1/4 cup shredded or grated parmesan or peccorino
1/4-1/3 cup shredded cheese (you choose mozarella, mexican blend, whatever your flavor choice)
toppings (tomato sauce, mozarella – i use fresh, again – you decide)
supplies: parchment paper and large cookie pan with edges
1. preheat oven to 500 degrees F
2. place the riced cauliflower in a bowl and add in the eggs and dried herbs. If you have a pretty large cauliflower, then use two eggs, otherwise go with the one
3. stir in the cheeses
So at this point in the regular online recipes, they’re going to have told you to squeeze out excess moisture, do something in a microwave, yada yada yada. Well, I tried all that and it didn’t make a darn difference because my cauliflower concoction never turned into a “dough ball.”
4. Take your mixture (which is really only bound by the eggs) and pile it onto the parchment paper which is covering your cookie sheet. Then just start to press it out to form a rectangular shape. You will not be able to lift this “dough” up – just push with your fingers til it’s an even width – not too thick.
5. Now place the cookie sheet in the oven and let it get a golden brown on top, while checking to make sure you don’t burn the bottom (that’s why I suggest a middle or top oven rack)
6. Remove the cauliflower crust pan from the oven and place the toppings on the crust, using as much or as little cheese as you like – return to oven til cheese starts to bubble and brown.
This pizza is REALLY dense and filling. Just serve with a simple salad and you’ve got a pretty healthy meal – all the cheeses notwithstanding.
So you may be wondering at this point… did Susan lose any weight on this diet? A resounding “NO” but I felt pretty good about eliminating the flour and using healthy substitutes like cauliflower. Oprah would be proud of me – I think.