In trying to get healthier and perhaps stave off migraines, I’ve been trying to cook healthier foods that decrease carbs and increase all sorts of other wonderful vitamins, minerals and nutrients.
I’m never going to stop eating pizza because it combines many favourite things: cheese, fresh veg and herbs and bread. But since bread is a nasty vehicle for carbs, I’ve adapted this low carb, nutritious pizza crust from The Londoner.
You could make a pizza that will feed two people depending on their hunger level or you could add a light salad to round out the meal.
• 1 small cauliflower or about 2 ½ cups grated
• ¼ cup freshly grated parmesan
• ¼ cup grated mozzarella
• 2 tsps fresh oregano, chopped
• 2 cloves crushed garlic
• Egg replacer for one egg or use an egg if you’re so inclined
• Salt & pepper
• olive oil, for spraying
• tomato-based pizza sauce, white pizza sauce, pesto or any other first layer your heart desires
• the rest is up to you: spinach, red pepper, chilis, mushrooms, feta, pineapple, pine nuts, more
oregano, olives, etc. (you know how pizza works!).
• more mozzarella and parmesan Or anything else you want to top your pizza with…or not.
Pre-heat your oven to 220°C/430°F. And preferably add your baking tray or pizza stone to also get warmed up.
Using a food processor on short spurts chop up the cauliflower until it’s rice-like. Alternatively, you can use a hand grater, but be careful!
Cover and pop in the microwave for 4-6 minutes, depending on your microwave. It will smell like cooked cauliflower and will no longer be raw, but also not fully cooked.
Transfer to a small-meshed sieve and let the water drain out. I added a weight to the top to help squish more water out. Let the cauliflower cool down. Then, to make absolutely sure you’ve drained all of the water you can press the back of a big spoon into the cauliflower. The original recipe drains out excess water by placing the cooked cauliflower in a teatowel. Either method works, both have drawbacks in terms of messiness.
Add your grated cheeses to a mixing bowl. Then, add the fresh oregano, egg replacer and cauliflower. Mix it all up. Yum.
Layout a sheet of baking paper on a counter or cutting board and spray/sprinkle it with a bit of olive oil. Shape your cauliflower ‘dough’ into a pizza-like circle.
Get that pre-heated tray/stone from the oven and carefully place the crust onto the pan. Pop it into the oven for about 10 minutes or until it looks like the top, right photo. Golden.
Add your pizza sauce base and all your ingredients, top with mozzarella and parmesan mix (if you wish). Back into the oven for another 10 minutes or until it looks done. You know.
Now, my first attempt (above) tasted incredibly delicious. You can’t get all handsy with this ‘pizza’ because the base is just not sturdy enough, so get your forkin’ knives out and plunge right into that deliciousness. I loved it and will make it again, but I have some changes in mind.
It all started because I spotted fresh lasagna noodles at the local market. Then I loaded my basket with cheese, veg and extra protein (vegetarian) for the sauce. Sorted.
I’m pretty sure that one of the Lasagna rules is that you must cover the entire top the layered goodness with mozzarella. Not a flakey smattering of grated mozzarella, but a side-to-side, wall-to-wall coating. You should see nothing beneath the cheese. And then, add some freshly-grated parmesan as well.
If you love peanut butter…or better yet, satay…you will love this deliciously, peanuty, spicy sauce.
The first time I ate this amazing meal was at my friend Barbara’s. She’s from Peru. We had so many amazing things to eat that day…she even made a vegetarian version for me!
I have since re-created it a couple of time and would love to share the magic with you.
- French fries or potatoes cut into friet-sized strips, 4 large potatoes
- Sunflower oil – 2 tablespoons
- Grilled vegetarian meat substitute – 1 package (or ungrilled…it’s up to you)
- Garlic, crushed – 3-4 or to taste
- shallots, julienned – 4-5 depends on size
- red pepper, julienned- 1
- tomatoes, thinly sliced – 4-5 medium
- white vinegar, 1 tablespoon
- soy sauce, 1.5 tablespoons
- red chiles, fresh – 1 or more to taste
- salt + pepper, to taste
- cilantro, fresh, chopped
- Bake frozen friets according to package directions or fry in the pan with very hot oil, remove friets with a slotted spoon and set aside, covered to keep them warm.
- Pour oil in a wok and turn heat on high. Once the oil is very hot add the gegrilde filet and cook until brown. This will only take a minute or two. You don’t want the filets to soak in the oil, but rather to be cooked very fast.
- Remove the filets with a slotted spoon and set aside.
- If necessary, add more oil to pan and heat to very high. Add shallots and garlic, cook to browned/fried.
- Toss in red pepper, chiles and tomatoes and fry until mixture is hot.
- Add filets back to pan.
- Add white vinegar and soy sauce to pan and mix.
- Add salt and pepper, to taste.
- Top mixture, in the pan, with warmed fries and cilantro. Serve in the pan. Dish out with tongs.