Cauliflower Pizza (Gluten-free)
1 tsp extra-virgin olive oil
1 whole cauliflower, grated
3/4 cup shredded mozzarella cheese (part skim)
2 tsp Italian seasonings
(or ½ tsp oregano, 1 tsp basil, 1 tsp parsley)
1 green pepper
¼ cup pineapple, chopped small
Chopped garlic, to taste
*Always buy organic products.
Directions: Lightly steam the cauliflower, let it cool or put in cold water, then grate it in a food processor. While steaming cauliflower, chop pepper, onion, tomatoes, pineapple and garlic.
Combine grated cauliflower with the mozzarella and beaten eggs in a large bowl (this is your dough). Oil circular metal pan with olive oil and spread dough evenly into pizza shape. Sprinkle the dough with the seasonings. Bake at 450°F for 12-15 minutes.
Remove the baked dough from the oven and sprinkle all chopped vegetables (including pineapple) on top with a light sprinkle of Parmesan cheese. Set the oven to broil and return the pizza to the oven until the cheese has melted.
Broccoli or Cauliflower Soup
Serves 5 (1½ cups per serving)
Calories per serving: 193
Total calories: 964
2-4 tablespoons olive oil (organic extra-virgin)
1 onion, sliced
1 carrot, peeled and cut into thin rounds
2 stalks celery, chopped
1 medium russet potato (or 2 small), peeled and cut into chunks
4 cups water
1 head cauliflower OR broccoli, chopped
Bring to a boil and simmer for about 20 minutes or until vegetables are soft. Allow to cool for 10 minutes. Puree in a food processor or blender. Transfer to serving container and stir in:
1½ teaspoons of sea salt (to taste—don’t over salt)
¼ cup fresh parsley, minced, or 1½ tablespoons dried parsley
1 pinch cayenne (optional)
Garnish with parsley sprig and dash of paprika for elegant look.
Optional: Swirl1 teaspoon organic plain yogurt (Greek yogurt) on top before garnish.
Healthy Lifestyle Tip: Always select fresh, organic produce when possible.