Tag Archives: cheese

Cauliflower pizza base, low-carb pizza

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.

DSC00009 DSC00010 DSC00011 DSC00013

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.




browning the ground soy and onions

browning the ground soy and onions

so many potatoes

all the added veg

vegetarian stamppot


Ever heard of any Dutch dishes? No. No, you haven’t. It’s because their food is not high on any gastronomy list you would wish to read. They have many traditional dishes, but most of the food is boiled, fried or mashed. And I’ve never tasted any of it.

I have; however, discovered something that I wanted to play around with though

Stamppot is a VERY traditional Dutch dish consisting mainly of potatoes (on the mashed side) and heavily laden with kale and topped off with a big ole coil of rookwurst sausage. Unappealing, right?

I changed it a little bit. Well, a lot. The only thing I kept was the mashed potatoes.

Tonight was my first go at making stamppot. It turned out quite delicious. But how could it not be?! It’s a bunch of mashed potatoes and stirred-in other bits that are also yummy. Mine had pretend ground beef (a.k.a. soy), onions, garlic, bit of butter, bit of cream cheese, leeks, red onions, red and yellow peppers, cheddar, chopped fresh parsley and S + P.

Scrumptious chickpea salad sandwich

Scrumptious chickpea salad sandwich

Serves 4
Prep time 15 minutes
Allergy Egg, Milk, Soy
Dietary Vegan, Vegetarian
Meal type Appetizer, Lunch, Main Dish, Side Dish, Snack
Misc Pre-preparable, Serve Cold
* You can partially mash them in a food processor, then finish with a fork. If you use the food processor completely, the chickpeas get too mashed up. But since the food processor was then already used for the peas, I used it to chop the rest of the ingredients. Time saver!


  • 475ml cooked or canned chickpeas
  • 1 medium carrot (peeled and grated)
  • 1 1/2 rib celery (finely chopped)
  • 30ml red onion (finely chopped)
  • 15-30ml mayonnaise (or vegan mayo)
  • 15ml oregano (finely chopped (always use fresh if you have it!))
  • 5ml parsley (finely chopped)
  • 10ml green onions (finely chopped)
  • 5ml soy sauce or tamari
  • salt + pepper (to taste)


  • grated cheese (top with (or use a soy/vegan alternative or none at all))
  • lettuce, spinach (top with)


No tuna or chickens were harmed in the preparation or consumption of this sandwich.

I like this in-between two slices of toasted whole wheat bread (or similar healthy bread) or you can use tortillas, pita bread or anything else sandwich-capable.


Step 1 In a mixing bowl, mash the chickpeas with a fork*.
Step 2 Add the remaining ingredients and stir until thoroughly mixed.
Step 3 Spread on fresh buns or toast.
Step 4
Top with cheese, lettuce, spinach or whatever suits your fancy.