gluten free Archives - Food Travelist

Sometimes we want all the flavor and chew of a really good pizza without giving having the crust hangover that sometimes comes with it. Here’s our solution. An alternative cauliflower crust pizza that is so close to a doughy crust you will not miss the flour.

Cauliflower Crust Is Low Carb And Gluten Free

Your waistline will be so thankful that you’ll be tempted to make it for family and friends as well. Cauliflower makes a great low-carb pizza crust for Paleo, Keto, and other low-carb lifestyles. It’s perfect for those following a gluten-free diet too! Making it is a little time-consuming, but so worth it. Add your own personal touches to create the perfect blend of naughty and nice. Our cauliflower pizza recipe is sure to become one of your family favorites like it is ours.

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Crispy Cauliflower Crust Pizza

Ingredients

1 head Raw cauliflower (5-6 inches in diameter)

1 Cup Shredded part-skim mozzarella or Italian blend cheese
2 tbsp Finely grated parmesan cheese
1 Large Egg

1/2 tsp Salt
1 tbsp Dried Italian Blended Herbs
1/2 to 3/4 Cup Pizza sauce (homemade or prepared, as you choose)

12-16 oz. Cup Shredded Mozzerella cheese / divided
Pizza toppings of your choice (Sausage, pepperoni, onions, mushrooms, peppers, olives, etc.)
1/3 Cup Grated parmesan cheese

Dried Italian blend herbs and granulated garlic (optional) to sprinkle on top

Instructions

Preheat oven to 425 degrees F.
Cut out the core of cauliflower and divide the head into large chunks. Grate the cauliflower chunks with a grater and put in a microwave-safe bowl.

Microwave cauliflower crumbles on high in the microwave oven for 8 minutes until limp and soft. Remove from the oven and let cool until slightly warm.
Place crumbles in a kitchen towel or cloth napkin, gather corners, and hold over the sink. Twist the ends together and squeeze out as much moisture as possible. There will be a surprising amount of it and when done the cauliflower will resemble a dough ball!
Place cauliflower in a mixing bowl and add the egg 1 cup of shredded mozzarella or Italian blend cheese, salt, Parmesan, and Italian herbs. Mix together thoroughly.

Line two jelly roll pans or large baking sheets with parchment paper and spray the parchment liberally with nonstick spray or grease well with olive oil. The spray or oil will keep the crust from sticking – very important!
Place the cauliflower-cheese mixture on one of the sheets and pat out to a thin, even layer in either a circle or rectangle, as you prefer. Be sure to make the edges and the corners just as thick as the rest or they will burn when cooking. Use a paper towel to absorb any extra moisture and bake on the middle rack for 15 -20 minutes until the top is brown but not burned. If it doesn’t brown, broil on high for 3-4 minutes or until it does turn brown.
Remove from oven and dab with a paper towel to absorb any moisture and let cool for a couple of minutes. Then place the second baking sheet with parchment over the one with the crust and flip the crust onto the second baking sheet. Remove the parchment on top and dab to remove any excess oil or moisture.

Place crust under the broiler for 5-10 minutes until it browns, again being careful not to burn the edges. Remove when the crust is brown and solid. Let cool for a few minutes and the top with sauce, mozzarella, vegetable and/meat toppings, mozzarella, parmesan and sprinkle with dried herbs and granulated garlic, if desired.
Place under broiler for 4-5 minutes until the cheese starts to bubble and get brown spots. Remove from oven and place on a cooling rack and let settle for about 5 minutes. You can then use a regular pizza cutter to slice as you like.

Course: Main Course

Keyword: Pizza, Vegetarian

Paleo, Primal, Or Keto

Add meats, cheese, mushrooms, and fresh garlic.

Topping Ideas

Use pesto instead of tomato sauce and top with fresh mozzarella cheese and herbs.
You can use fresh mozzarella for the topping (but do not use it in the cauliflower pizza crust) and add fresh basil and sliced grape, cherry, or meaty Roma tomatoes for a Caprese pizza.

Pizza Combos

Add small bits of bbq chicken, cilantro, and red onion toppings for a California-style bbq chicken pizza.
Use as many veggies as you like and can think of for a veggie deluxe version.
Add sausage, pepperoni, meatball, bacon, and any other meat you like for a meat-lovers version.
Top with ham slices and pineapple for a Hawaiian special.

Mini Pizzas

You could also make several individual pizzas rather than one large cauliflower pizza. Each could be topped as you choose – it’s up to you!

More Low Carb Cooking

If you like our cauliflower pizza crust recipe check out our Folios Cheese Wraps Low Carb Ideas and our Veggie Noodles Like Zucchini Spaghetti recipes.

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What is Kale?

Kale is used in many traditional dishes around the world. In the Netherlands, it’s used in a dish called boerenkoolstamppot that mixes kale and mashed potatoes, similar to the Irish dish colcannon, which uses the same. A variety of kale is popular in China, Taiwan, and Vietnam, where it’s often used in stir-fries with beef. Caldo Verde is a Portuguese soup that combines potatoes, kale, and spicy sausage. Denmark and Sweeden make a side dish with kale to serve together with the Christmas ham. The cooks of Scotland, Montenegro, Japan, Italy, Africa, the United States, and elsewhere certainly love their kale.

Growing Kale healthy snacks

So while there are many different ways to make it, we thought we’d share one of the easiest, a homemade healthy kale chips. They make wonderful snacks for kids, too. It’s a healthy chip for them to crunch on. They’re so simple you can make them any time you want to crunch on something without all the fat and calories that usually accompany crispy treats. We provide the basic recipe here for you but feel free to improvise with any toppings you like. Granulated garlic or onion, seasoned salt, lemon pepper, ginger, cajun or bbq spice all work well. Just be sure not to overdo it so it stays a healthy snack. Use your imagination and let us know what you like best! Let’s learn how to make kale chips.

Healthy Snack Oven Fresh Crispy Kale Chip Recipe

Ingredients

Bunch of kale
1 tablespoon olive oil, for sprinkling
1 teaspoon salt, sea salt is good and so is Himalayan pink salt, if you want to be fancy!
pepper or other seasonings to taste (optional)

Directions

1. Preheat your oven to 400 degrees F.
2. Rinse and thoroughly dry a bunch of kale.
3. Snip the greens (not the stems) of kale into bite-sized pieces (the kale will shrink a lot, so think BIG bites here).
4. Drizzle oil and coat very lightly. Don’t be heavy-handed here – too much oil and the chips will be soggy, not crisp.
5. Sprinkle with salt and, pepper or spices if you like.
6. Bake for about 5 minutes until the edges of the chips start to turn slightly brown.
7. Stir them around and flip them over on the pan.  You want to heat them on all sides.
8. Watch carefully for another 3-4 minutes until the edges are brown and the chips are crispy. Be sure not to over-bake or burn. Greens should still be green. Just the edges get brown.

That’s all there is to it. So, enjoy your crispy healthy snack – guilt-free baked kale chips.

THE QUICK BITE: If you love to munch on crunchy snacks but want something with a little nutritional value, try our simple recipe for crispy kale chips, a healthy snack.