Pineapple and Prosciutto Pizza with Cauliflower Crust

SCD Legal  Hawaiian Pizza

SCD Legal Hawaiian Pizza

Game night is not game night without pizza.  For the past year, I have tried over ten different ways to recreate our past carb loving, cheese indulging, gut wrenching, no holds barred game night with very little success.  While our game closet continue to over-floweth with pretty much every Euro game (and expansion) out there, we usually opt for ordering Papa John’s for Mike and the guys while I eat something awesome.  Like a salad.

The problem with SCD legal pizzas is almost universally the crusts.  Almond flour is too dense, has the wrong texture and gets too soggy in the middle even if it is pre-baked.  A combo of different nut flours gives a dry, lifeless crust that tastes bland and biscuitty.  I honestly thought I just wouldn’t be able to enjoy pizza ever again.

Not any more!  I’ve also been reading about cauliflower crusts for the past year but been too skeptical to try it out.  Shame on my doubting heart, it is AWESOME!  This recipe is by no means terribly original as I’m sure it’s an amalgamation of other recipes but it is incredibly tasty, crunchy, and crusty.  Welcome to my version of Hawaiian pizza!

Ingredients (cauliflower crust):

  • 3 cups finely grated cauliflower (about 1 medium sized head)
  • 1 egg
  • 1 cup cheese (I used 1/2 adagio and 1/2 muenster)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Italian blend (I mix evenly basil, thyme, sage and oregano)
  • 1/2 teaspoon salt

Ingredients (pizza filling):

  • 1/2 cup pizza sauce (I used SCD legal Lucini’s.  They carry it at Whole Foods)
  • 1 cup cheese (again, I used 1/2 adagio and 1/2 muenster)
  • 1 can pineapple (make sure they are SCD legal and canned in their own juice)
  • 6 strips of prosciutto (make sure to look at the ingredients as many contain illegals.  Trader Joe’s carries a legal type)

Instructions:

    1. After washing the cauliflower, use a hand grater to grate three cups of cauliflower into an oven safe bowl.  You could use a food processor but I find that it makes the cauliflower “wetter”.
    2. Pre-heat the over to 450 degrees and put the cauliflower in until it is tender but not mushy (about 5-7 minutes once oven is warm).  You could use a microwave for this but I think microwaves are weird so…
    3. Take cauliflower out and combine all ingredients in the bowl until well mixed.  Grab a pizza pan and spread out your parchment paper.
    4. Scoop your cauliflower mix onto the parchment lined pizza pan.  At this point, don’t expect it to feel like dough.  It won’t really be sticking together enough for you to form it into a ball and that’s ok!  Using your hands, fashion it into a circle on the parchment paper so that it looks like a pizza crust.
    5. Pop it into the over for 15-17 minutes until the crust is golden brown.
    6. Remove it from the oven and spread pizza sauce and the rest of the ingredients over the pizza.

Turn the oven up to broil and put the pizza in for 3-4 minutes until the cheese is bubbling.  Remove and serve right away

Before the oven

Before the oven

After the oven

After the oven

Before the cheese

Before the cheese

After the cheese

After the cheese

 

 

 

 

 

 

 

It turned out delicious.  Both Mike, Kara and I thought that if you didn’t know it was cauliflower, you wouldn’t have been able to tell!

 

 

 

 

 

Happy gaming and happy pizza night!

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Surviving February: Slow Cooker Pineapple and Chili Pulled Pork

February is hands down, the worst month of the year for mid-westerners.  It manages to simultaneously never end and speed by, giving the poor chump stuck in a mid-west induced haze of flu, stress, and blizzards, the feeling of slow motion whip lash.  You know it’s happening, but you can’t do anything about it.  Mid-westerners, we are the true survivors.

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Fortunately, February also gives me this frenzied craving for all things tropical.  I window shop for dresses without sleeves and blush inducing lengths.  At work, I keep my sanity while holding on the phone by clicking on EVERY SINGLE travel “get-away” package that I see.  And I make a series of tropical inspired dishes that give me the illusory feeling of controlling my own destiny.  Maybe if I eat enough pineapple. I too will win Travelocity’s “Romantic Caribbean Get-Away” sweepstakes.

It hasn’t happened.  But March is here.  It’s sunny today and I am happy to post pictures of mouthwatering Caribbean spiced pork turned mid-western by virtue of the crock-pot.  I snagged the recipe off of paleopot.com and was glad I did.  The sweetness of the pineapple and the heat from the chilies made me ignore the blizzard outside.  I was so absorbed in the meal I didn’t even notice the snow plow, dutifully stacking snow around my little Vibe, making it impossible to leave.

Maybe getting stuck inside isn't such a bad thing after all...

Maybe getting stuck inside isn’t such a bad thing after all…

Birthday Brunches and Almond-Flour Banana Cupcakes

There is something magic about opening up your home for entertaining.  Whether it’s the cleaning up the “lived-in” qualities of your rooms, planning the menu, considering the food restrictions of the guests, buying flowers for the vases or just anticipating the arrival of the guests, it’s magical!  It fills my thoughts for days before and drives me to spend way more time than I have preparing food.

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This past fall, my younger sister Anna moved to my town!  I wish I could say it was to be with her cool older sister, but really it was so should could get an awesome education, explore Chicago and make great new friends.  Check, check and check!  For her birthday this year, I decided to throw her a brunch!  Because I am a selfish cook that wants to eat all of the food that I make (and because I fear cross-contamination) I made all foods either SCD legal or Paleo.

A is for Anna!

A is for Anna!

I wanted to serve a variety of foods so after weighing my options, I settled on this menu:

  • Crust-less quiche made with SCD goat milk yogurt (Find my recipe here)
    • Broccoli, sautéed onion and swiss chard
    • Bacon, sautéed onion and kale
  • Grain-free granola served with fresh fruit and coconut milk (Find Danielle’s recipe here)
  • Fresh fruit with Paleo chocolate fondue (Find my recipe here)
  • Paleo chocolate cupcakes (Find the combo of recipes I used here)
  • Annie’s Blend Tea (A mix of two of her favorite teas in fill-able tea bags)
  • Anna Banana Cupcakes (Recipe below!)
Grain-free granola with coconut milk and topping options

Grain-free granola with coconut milk and topping options

When we were growing up, we would celebrate our birthdays at our Grandma Beth’s house and she would inevitably make us her famous Banana Chocolate Cake for our birthday cake!  Sweet, almost to the point of being too sweet, it was sheer birthday indulgence and we always look forward to it.  Since being diagnosed with Crohn’s, I haven’t been able to tolerate sweets as well and since beginning SCD, there has been no Banana Chocolate Cake for me.  I decided to try and re-create one of our childhood favorites in Paleo form.  I experimented with several different versions of this recipe before settling on this one.

They are light and moist with a lovely fruit driven sweetness.  Topped with rich Paleo chocolate, they brought a rush of nostalgic childhood memories for me and smiles for us all!

The original Anna Banana and her darling friends!

The original Anna Banana and her darling friends!

Anna Banana Cupcakes

Ingredients: Cupcakes 2

  • 2 1/4 cups of  almond flour
  • 3/4 tsp baking soda
  • 3/4 tsp pumpkin pie spice, or a mix of cinnamon, ginger, allspice and clove in diminishing proportions
  • 3 medium bananas (Make sure they are over ripe or they won’t mash and give you the texture you want)
  • 2 eggs
  • 1/3 cup raw honey
  • 1 tsp vanilla

Icing:

For the frosting, I launched from this recipe of Elana‘s at Elana’s Pantry.  However, I made some alterations.  First of all, I halved the recipe.  I used 1/2 of the Ghiradelli 100% Unsweetened Pure Cocoa Baking Bar (about 1/2 cup).  Second of all, I added 1/3 cup of raw honey and kept the 1/3 cup of coconut oil.  I decreased the vanilla to 1 tsp.  I followed all other instructions.

Instructions:

1.    Preheat your oven to 300.  Line a cupcake/muffin tin with paper liners.

2.    Mix together all dry ingredients until well mixed.

3.    Blend eggs, honey and bananas in an electric mixer until smooth with no large chucks of banana.

4.    Fold in dry ingredients.

5.    Fill the tin about 3/4 of the way with batter.  They won’t rise a lot but aren’t too dense.  (I use an ice cream scoop to fill mine).

6.    Cook at 300 degrees for 30-35 minutes.

7.    Top with Elana’s icing after letting the cupcakes completely cool.

Me posing with empty plates and feeling soooo smug.  :)

Me posing with empty plates and feeling soooo smug. 🙂