I’ll tell you what…there’s nothing quite like getting together with old friends. It’s so wonderful — you pick up right where you left off. Each person is slightly different — older, more mature — but comfortingly, exactly the same. They know you better than anyone, and love you just the same:)
Tonight’s dinner was a bit like that — slightly different, but the same. I’m talking about my Body Ecology Friendly Pizza. It was comforting pizza — but different. How? The crust.
mushrooms, peppers, and olives, oh my!
The crust of this pizza was made out of Cauliflower and Ground Hazelnuts! Yes, you heard that correctly — Cauliflower is back with a vengeance! So far, we’ve roasted it as steaks, andmashed it like potatoes. But this time, it debuted as a crust! A wonderful, crispy-edged, gluten, grain, and dairy free crust!
so colorful and flavorful!
Here’s what you need for the crust:
1 head of cauliflower, processed to a crumb 1 cup + hazelnuts, ground into flour 1/4 onion, chopped 3 garlic cloves, chopped 2 Tbsp quinoa flakes 3 egg whites salt and pepper
Preheat your oven to 450. In your food processor, process your cauliflower, onion and garlic into a crumb — don’t let it become a paste! You will need to do this in batches. Put the processed cauliflower into a large bowl. Add in your egg whites and stir to combine. Then add in your hazelnut flour and quinoa flakes. Line 2 baking sheets with parchment paper and divide your batter into 2 pies. Spread it with a silicone spatula as thin as you can get it! Bake for about 25-35 minutes, until the edges brown.
Top the pizza with your favorite toppings!
fresh from the oven!
I topped mine with pesto and sautéed onions, garlic, red peppers, shiitake mushrooms, and olives! It was delicious!
gluten, grain, and dairy free!
Here’s the pesto recipe:
1 cup fresh basil 1/2 cup toasted pine nuts 2 garlic cloves juice of half a lemon 1 Tbsp EVOO 3-4 Tbsp water salt to taste
Whirl those in the food processor until you get your gorgeous, emerald, creamy pesto!
The pesto sauce is one of my favorite was to top a pizza — it is SO bright and fresh. It pairs so beautifully with the savory, garlicy veggies.
my parents’ gooey, cheesy pizza
My parents topped their pizza with tomato sauce (I can’t have tomatoes on the Body Ecology Diet, and I’m allergic), my sautéed veggies, and LOTS of mozzarella cheese! I must say, all that gooey cheese made my mouth water!
fantastic crispy edges!
This meal was great! The crust was so “out of the box!” Now, it’s not your “pick up and eat” type of slice — it’s definitely a “fork-and-knifer.” The outside crust did get very crisp and crunchy — and you could pick it up! But the center was soft yet firm. The flavor was great — it was almost sweet because of the hazelnuts! It was a great change of pace.
a nutritionally dense plate!
Now I’m not saying that ((B.E.D. aside)) given the choice between a great GF slice, and a cauliflower crust slice I’d go for the latter. But, given my dietary prison situation right now, I was grateful for a comforting slice pizza, graciously provided by cauliflower:)
And finally — Homemade Mustard!
Now you may be wondering why I tackled such an odd condiment. Well, on the Body Ecology Diet, the only vinegar you’re allowed to have is Raw Apple Cider Vinegar. (All others create a favorable environment for yeast). As a result, all prepared condiments are off limits because they’re made with red wine vinegar, balsamic vinegar, etc., or contain SUGAR. Soooo, I made my own mustard!
gorgeous whole “grain” mustard!
And it is REALLY good. Like, my mom said if I sold this in a gourmet store, it would go for about 8 bucks.
Here’s what you need:
1/2 cup mustard seeds 3/4 cup apple cider vinegar 1/3 cup water 2 drops pure stevia extract 1 tsp sea salt 3/4 tsp allspice 3/4 tps tumeric
In an airtight container (like a mason jar), soak the mustard seeds in the vinegar and water for 2 days. Then, add your stevia, salt, and spices, and blend until you get your desired consistency. I used a Magic Bullet, and blended for about 15 seconds – it gets thicker the more you blend.
It definitely packs a spicy punch! But it is SO fantastic! And I love the whole “grain” texture! I like eating it with millet crackers, with veggies, and stirred into my zesty spinach! You can also make a salad dressing out of it by thinning it with a little olive oil, honey, and water!
Let’s make it a great week!
FOOD PROCESSOR ALERT!! My handy dandy food processor was the muscle behind this pesto. Also, I got to use my cute little Magic Bullet when I made my mustard. I love this little gadget. It's perfect for making smoothies or sauces or...mustard! It's so convenient and easy to use. Here's where you can find one: