Ok so there might be something to this grain free/paleo thing. Ive been intentionally choosing to avoid them for a few weeks now and its hard to put my finger on but I feel different. I feel solid and calm, and its even taken the edge off my sorry joints (excited to see if that gets better the longer I stick to it). I finished my last little bundle of rice soba noodles after days and days of sticking to it and felt a notable unfriendly change in my digestive process. Ha, suspicions confirmed!
|my version of the cauliflower pizza|
I dont measure so these are my eyeball guesstimates, and also, I cook for one single little bunny so I err on the small side of everything
-1 small head cauliflower- proccessed into small rice-sized bits used a grater or food processor- then cooked at med heat in fry pan with a bit of olive oil till soft and slightly translucent (3-5 min, dont let it get brown/crispy)
-very important step- you need to get some of the liquid out of the cauliflower- you can press it in a fine mesh strainer or cheese cloth or nut milk bag or paper towel (I used a strainer) you may not feel like you are getting much liquid out but it makes a big difference in the final dough!
-in a mixing bowl beat together 1 egg and about 1/2 cup mozza (I used the goat variety) (for a larger pie use 2-3 eggs and 1 cup or more mozza) add any fresh or dried herbs you like and a teaspoon or so of olive oil
- add cauliflower to egg/cheese/herb mix and combine to form your dough
-spread dough out evenly on parchment and bake @ 350 for 15-20 mins till slightly brown/bubbly, add toppings and bake another 5-15 min (I just used pesto, a few tender backyard greens and olives so I just put it in for another 5 min as I just wanted it a little wilty) - have fun with toppings- always a good idea to sautee things like peppers, mushrooms, onions ect before adding to pizza!
And another favorite, broccoli noodle stir fry! made with all zuchinni noodles! I add my noodles to the stir fry to cook as my guts dont deal well with raw zuchinni. This lovely little summer sunday dinner was shitake mushroom, broccoli, red onion and yellow zuchinni noodles in a garlic-ginger-miso-almond sauce.