Perfect Cauliflower Pizza

He has filled the hungry with good things... Luke 1:53 (NKJV)

This week, we take a break from devotionals for cooking.  Instead of feeding the soul, we’re feeding your tummy. It’s been a long time since I shared a recipe with you.  Going through various health crises has caused me to overhaul all my eating, menus, and recipes.  Eventually, I hope to tweak all my recipes on this site to include what I can actually eat now. 

Today I’m following a predominantly grain-free Candida Diet to reduce small intestinal fungal overgrowth, as well as to encourage a healthy balance of yeast in the gut.  I’m also eating carefully to heal a fatty liver (caused either by gallbladder removal or too many painkillers for my back). Eating lots of cruciferous vegetables, such as cauliflower, broccoli, and cabbage, are just the thing to heal the liver.

This Perfect Cauliflower Pizza is so healthy and yummy, I just have to share it today. It is grain-free, gluten-free, dairy-free, and Candida-friendly.  When I was being treated for SIBO and ate a low fodmap diet, I substituted broccoli for the cauliflower, and rice flour for the almond flour, and it worked just as well.  The trick is to get people to eat their veggies, hidden in the pizza, on movie night :-).  And what are we watching for movies? Our family has been watching reruns of The Chosen while eagerly awaiting season 3. We also enjoy many of the programs on Minnokids, especially the Torch Lighters about famous missionaries.  And now, for the recipe…

Perfect Cauliflower Pizza

Ingredients:

  • 1 large head of cauliflower, cut in half (or 3 cups riced cauliflower)
  • 4 eggs (organic, free-range)
  • 1-1/4 cups almond flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon dry oregano
  • 1/2 teaspoon dry parsley
  • 1/2 teaspoon garlic powder or Italian seasoning (optional)
  • 1 Tablespoon olive oil

Directions

  1. Preheat oven to 425 degrees F.
  2. Wash and cut cauliflower head into two halves.  Core one half of the cauliflower, leaving short stems.  Place cauliflower florets in a food processor.  Grind until rice-like.  This should be about 3 cups.  
  3. Put riced cauliflower in a microwave safe casserole dish and cover. Microwave on high 4 minutes.  Lay out a smooth dish cloth on the counter. Carefully transfer the cooked cauliflower to the towel to cool.
  4. In a medium mixing bowl, beat the 4 eggs.  Add the almond flour, salt and seasonings. Mix well. 
  5. When the cauliflower is cool. Fold up the edges of the towel and squeeze out the extra moisture over the sink. Transfer the cauliflower to the mixing bowl and mix well.
  6. Add 1 T. olive oil to the cauliflower mixture and give it one more stir.
  7. Line a pizza pan with parchment paper. Carefully spread the cauliflower mixture onto the parchment paper, shaping into a pizza crust.
  8. Bake the crust for 25 minutes and remove from oven. Edges will be golden brown.
  9. Top your pizza crust with your favorite toppings. Mine include homemade pesto, organic green olives, organic red peppers, and organic spinach.
  10. Use a pizza peel to place the pizza directly on the oven rack. Bake another 10 minutes.
  11. Remove from oven and top with any extras, like hemp seed or sprouts for added protein.
  12. Enjoy!  Repeat with the other half head of cauliflower.  Or, turn the other half into riced cauliflower and freeze for next week!  

For an amazing Pesto:  Toast 1 cup walnut pieces in a pie pan in the oven, 7-10 minutes at 375 degrees).  Combine in a blender: Juice from 2 lemons, 1/2 to 1 cup olive oil (depending on how thick you want it), 2-3 cups of fresh greens (basil leaves, oregano leaves, spinach, kale, etc.), 1 cup toasted walnuts.  Blend until smooth.  Use to top pizza, zoodles, pastas, salads, etc.  

Scripture from the New King James Version®. Copyright © 1982

Garden Minestone Soup

agardenminestronesoupYes, the Lord will give what is good;
And our land will yield its increase.  Psalm 85:12 (NKJV)

Today is the first day of fall, and we are still bringing in veggies from our garden.  What a fun summer we had watching it grow, setting out sprinklers on super-hot days, and bending over to pull weeds (well, we ignored many of them!).  Now we are enjoying the fruits of our labors and trying to find creative ways to incorporate all these veggies into our meals. Thank you, Jesus, for our garden!

Here is one of our favorite soups which uses at least seven ingredients from our garden. The original recipe came from The first Moosewood Cookbook by Mollie Katzen (1977).  I modified her recipe to fit our garden and taste buds.  Garden minestrone soup doesn’t take long to prepare.  Enjoy this on a crisp fall day!

Ingredients:
3 Tablespoons olive oil
1 cup onion, chopped
1 to 2  cups celery, chopped (I like extra)
1 to 2 cups carrots, circles or half-circles
5 cloves garlic, minced
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 to 2 cups zucchini, diced
1 cup green pepper, chopped
2 cups tomato juice
3 1/2 cups water
1 can garbanzo beans, drained
1 cup fresh tomatoes, chopped
1/2 cup dry gluten-free pasta
Fresh parsley

Putting it Together:
In a big soup pot, heat the olive oil and saute the onions until soft, but not brown.  Add the carrots, celery, and garlic, and 1 teaspoon salt.  Add pepper, oregano, and basil.  Cover and cook over low heat 5-8 minutes while you prepare more veggies.  Add zucchini, green pepper, tomato juice, water, and garbanzo beans.  Cover and simmer for 15 more minutes.  Add tomatoes and 1 more teaspoon salt.  Now turn up heat and bring soup to a boil. Add the gluten-free pasta and cook until tender, about 10-15 minutes.  Serve topped with fresh parsley from your garden.  Hmm, hmm, taste those blessings!

While the earth remains,
Seedtime and harvest,
Cold and heat,
Winter and summer,
And day and night
Shall not cease.  Genesis 8:22

Scripture taken from the New King James Version®. Copyright © 1982 by Thomas Nelson.