Basil Cauliflower Pizza. My favorite part of pizza is the cheese. Yes, of course I love the dough. But if I had to choose my FAVORITE part, absolute favorite, it’s the cheese that gets slightly browned and bubbly. Yep, that’s the best part of the pizza to me. This pizza tastes like the brown bubbly cheese on pizza. I say that because I was slightly skeptical about trying a cauliflower crust pizza.
In the end, this is delicious! Like I said, it tastes like the browned cheese on a pizza, smells like pizza, but no, it’s doesn’t taste 100% like pizza. The key is to bake the crust separately before you add the toppings. Why make a pizza without the dough? 1. 2. Try this, but don’t expect a REAL pizza, expect a healthy version of it. Cauliflower Crust Makes 4 individual pizzas 2 eggs 2 cups mozzarella cheese 2 cups riced cauliflower (grate the raw cauliflower on a cheese grater or in a food processor) 2 garlic cloves, minced 1/4 cup fresh julienned basil Preheat oven to 450 degrees.
Add marinara sauce to each pizza. Cauliflower Crust Pizza. This is the best invention ever: Cauliflower Crust Pizza. Yes, you heard that right… pizza crust made out of cauliflower. I saw it on Beth’s blog, and she got the idea from a friend who got the idea from a low-carb bulletin board. It’s apparently been an idea that has been floating around for a while, but I’ve just gotten wind of it and I’m sure glad I did. This stuff is (shockingly) good!
I topped mine Hawaiian style. This entire thing is incredibly simple to make! Just use a cheese grater to “grate” your cauliflower into very small pieces. Microwave those cauliflower crumbles for 8 minutes. Mix 1 1/2 cups of the cauliflower crumbles with egg, cheese and spices. Shape it into a 9 to 12-inch round. I went so simple and just used Classico Tomato- Basil marinara sauce, mozzarella cheese, Canadian bacon and pineapple (our favorite). All that happens next is just a quick broil in the oven to melt the cheese and heat the toppings. That is all! How do you like to top your pizza? Prep Time: 25 min. How to Make Activated Charcoal. Activated charcoal is a form of carbon with an increased surface area for adsorption. It is also referred to as activated carbon, active charcoal or at times, activated coal. In order to produce activated charcoal, a carbon source is treated under certain conditions to increase its surface area and/or number of pores.
On an average, the estimated surface area for a gram of activated charcoal is about 500 square meter. The adsorbing characteristic of activated charcoal is used for many purposes. When a compound passes near this charcoal, the latter adsorbs the substance by chemical attraction. It is considered as the most effective poison antidote till date. Raw Materials that can be Used Activated carbon can be made from a wide range of carbon-rich materials like wood, coal, bones, coconut shells, nut shells, peat and agricultural residues. The nut shells and coconut shells produce activated charcoal with the best adsorption capacity and largest surface area. Silk-Dyed Eggs. I posted this tutorial a few years ago and it has become somewhat of a tradition to bring it back every year!
One of our family Easter traditions is dying eggs with pieces of silk. I saw a cute lady show Martha how to do it a few years ago and I ran upstairs right then to steal a tie! It’s way cooler than those cups of neon liquid that end up all over your clothes, your furniture and your hands plus it gives you an excuse to rid a man’s closet of ugly ties. Here’s the run-down: You need 100% silk for this to work. I try to find an assortment of colors and patterns. Usually it will tell you if it’s 100% silk right on the main label of the tie, but a lot of them don’t, and if that’s the case, check that little tiny end, it’s usually hiding there. The first step is to deconstruct the tie.
Next you cut a piece large enough to cover an egg. Now, notice how I tied the eggs in the above photo- with the tie on the top of the long side of the egg. I wish eggs came like this at the grocery store. Black Forest Torte. Pancakes. Chilli Con Carne. Sugar Cookie Martini. Healthy. Healthy. Bad Diet Sodas. Homemade Dog Treats (recipe) | come on, ilene! Hello!! I’m back from our sailing trip around the Caribbean! We had a great time sailing to different islands around BVI and hanging out with our friends! This was my first time sailing and it opened my eyes to a whole new way of vacationing and I LOVED it! We would just jump off our boat deck to snorkel or swim to shore.
The water was clear and beautiful and we saw all sorts of sea creatures. I think the highlight of the trip was when we spotted dolphins jumping around us and swimming alongside our boat! Before I left for my adventure at sea, I made a whole bunch of dog treats and sent them to my furry friends around the country. Ingredients 1 cup rolled oats1/3 cup margarine or butter1 cup boiling beef broth3/4 cup cornmeal2 teaspoons white sugar2 teaspoons beef bouillon granules1/2 cup milk1/2 cup peanut butter1 egg, beaten (or 2 eggs to make treats softer for older dogs)3 cups whole wheat flour Directions Combine rolled oats, margarine/butter, and boiling beef broth in a large bowl.
A Recipe For Homemade Pickling Spice. As the summer garden begins to wane, the cucumbers and string beans live on. A few weeks ago, the rain came down in torrents, ruining my whole crop of fall-bearing raspberries and my tomatos. Some powdery mildew I had been fighting most certainly spread far and wide, and the P Patch suffered some losses A better gardener would have been watching the weather and would have got the crops in beforehand, but since I had rotavirus at the time, I’ve excused myself.
(Sigh). The Lemon cukes and Blue Lake pole beans have lived to fight another day though, and are begging to be pickled. Since refridgerator pickles are super easy, (no canning skills required), and quick to make, they work well for me right now. So yes, I was quite pleased with my efforts, but severly non-plussed at the pickling spice options available to me. Thankfully, bulk spices are cheap and awesome, so I usurped a bunch of spices that tickled my fancy for my pickling spice. Here’s my recipe: Paleo Almond Flour Pizza. Pizza is a staple in my life.
When I posted about Paleo pizza I mentioned I liked two pizza videos. Here is the second video. This pizza recipe uses almond flour. It is derived from a recipe by Mark’s Daily Apple. The author of the video, Darren McDuffie, shows you step by step how to make the pizza. He did change the quantity of olive oil used from the original recipe. Updated picture of Almond Flour Pizza I went on an adventure just to make this pizza.
I made it to the store, found my almond flour, and stood in a mile long lineup for the cash register. The result: You get a very crispy crust!!!!! I even shared my pizza with a non-low carber and he loved it!!! Paleo Almond Flour Pizza Recipe: · 2 Eggs · 2 Tbsp Extra Virgin Olive Oil · 1 Tsp salt Instructions: 1. 2. 3. 4. 5. 6. 7. 8. 9. Updated picture of almond flour pizza Enjoy, Carol About The Author I’ve been following a real food diet since 2011 when my doctor told me to ditch the wheat! The Rabbit Food Pyramid. Oopsie Rolls. <div class="greet_block wpgb_cornered"><div class="greet_text"><div class="greet_image"><a href=" rel="nofollow"><img src=" alt="WP Greet Box icon"/></a></div>Hello there!
If you are new here, you might want to <a href=" rel="nofollow"><strong>subscribe to the RSS feed</strong></a> or subscribe by entering your email address in the sidebar for updates. <div style="clear:both"></div></div></div> One of my weaknesses is the Wendy’s Baconator Sandwich. Still, at more carbs than I care to admit to, the bun is an ultimate evil; and, unfortunately, I just don’t like my Wendy’s burger without a bun. Thanks to a mistake I made when making the Dr Atkins Revolution Rolls, I don’t have to deal with this bunless ordeal any longer. This is the miracle you’ve been waiting for. If you are following Atkins, this recipe is induction-friendly. Cauliflower Pizza Base Recipe | One Crafty Mum. I recently discovered that I have several food intolerances with one of them being wheat so I’ve been on the lookout for ways to make the things I regularly make without including the foods I’m intolerant to – pizza being one of them.
When you think of pizza, cauliflower probably isn’t the first thing that comes to mind but I found a way to make the pizza base out of cauliflower and it doesn’t include any wheat. There are several recipes for this type of “dough” on the internet but being the experimental cook that I am, I took bits and pieces from other recipes and made my own.
And it worked. Yay! I use a Thermomix to create this but you could make it just as easy with a blender and saucepan on the stove. Ingredients 500gm cauliflower 2 cloves garlic, minced 2 eggs, lightly beaten 100gm grated mozzarella cheese ½ tsp mixed herbs salt & pepper to taste Method 1. My three boys love pizza and they happily gave this one the thumbs up even after I told them the base was a VEGETABLE! Soaked (Birthday) Cupcakes | Eat. Play. Love… More. K. So I admit having the word SOAKED in the title isn’t THE most appealing but WAIT! I promise that the only thing these muffins lack is the (difficult to digest) phytic acid in the flour. When we first began our traditional transition, muffins and pancakes were the first things I experimented with.
WE LOVE OUR MUFFINS AND PANCAKES and I wanted to put this new eating style through the ultimate test….my hubby and kids! I must also say that I tried many soaked muffin recipes and after much trial and failure, this is the only one that made the cut. **remember because these require soaking time to break down the phytic acid, start these at least the night before you plan on baking them. Ingredients: 2 cups organic spelt flour 3/4 cup of sour dairy- milk with 1 T lemon juice, whey, kefir (If using yogurt use 1 cup) 1/2 c melted coconut oil or butter 1/2 c sucanat or coconut sugar 1/4 tsp sea salt 1 c organic mashed banana or pureed pumpkin (or a combo) 2 pastured eggs 1 tsp organic cinnamon 1. 2. 3.
DIY Natural Food Coloring | Eat. Play. Love… More. Cupcakes. There I said it. No judgements. I LOVE CUPCAKES! The thicker the butter cream frosting the better as far as I’m concerned! But alas, I have no cupcake guilt because I turned my crush into something amazingly nutritious!! If you haven’t already tried my recipe for soaked and digestible cupcakes, you are missing out! Soaking the flour renders the grain more digestible by reducing the phytic acid, but…a cupcake ain’t a cupcake without a mound of colored butter cream frosting right? Water, corn syrup, high fructose corn syrup, glycerine, sugar, sorbitol, modified food starch, FD&C Yellow #3, food starch-(modified corn), FD&C yellow #5, FD&C Red #3, FD&C Blue #1, FD&C Red #40, carrageenan, agar gum, sodium benzoate (presevative), potassium sorbate (preservative), salt and citric acid, FD&C Blue #2 (source) To further disgust you, the chemical components of FD&C coloring are petroleum based and are known carcinogens.
But, I’m always about solutions… Tools/Equipment Red/Pink 1. Orange 1. No Dough Pizza.