Cauliflower Pizza Crust

Hello blog world! It’s been a bit. I recently started a new job and well, just haven’t had time to write between that and the millions of weddings I’ve been attending this summer ūüôā I’m working on a back-log of recipes and hope to start-up a regular posting schedule again soon. Now onto the good stuff!

I feel like I’m a little late to the cauliflower pizza crust game. It’s been plastered all over pinterest and other low-carb food blogs and I wanted to give it a try. I was really surprised at how good it was. Certainly, it is nowhere near the same as having a greasy, delicious and doughy crust, but if you are watching your carbs, it’s certainly a good option. Give it a try, and let me know what you think!

Cauliflower Crust Pizza (makes roughly one 10-12 inch crust)

Ingredients:

1 cup cooked, riced* cauliflower
1/4-1/2 cup shredded mozzarella (I honestly felt overwhelmed by the amount of cheese in the crust and as a topping, so go sparingly on either the topping or the crust)
1 egg, beaten
1 tsp Italian seasoning
1 tsp minced garlic
1/2 tsp salt
Olive oil (optional)

Pizza sauce
Mozzarella cheese, shredded
Toppings of your choice

Directions:

1. Place the riced cauliflower in¬†a microwave safe bowl, add 1/4 cup water, and microwave for 6-8 minutes, stirring half-way through. (I forgot to do this step and it still turned out fine. I ended up having to heat up the riced cauliflower with the cheese in it… don’t ask ūüėČ )

2. Preheat the oven to 450 degrees F. Place a piece of parchment paper on a cookie sheet.

3. In a medium bowl, combine the cauliflower, mozzarella cheese and egg together. Add the oregano, garlic, and salt. Transfer to the cookie sheet, and shape into a 10-inch circle. Brush the crust with olive oil to help it brown in the oven

4. Baked for 15 minutes, until the crust is browned and cooked through the middle

5. Remove the crust from the oven, add your sauce and toppings. (I used sausage and made sure to pre-cook it so it would be warm.) Place under a broiler at high heat for 3-4 minutes (or until cheese is bubbly)

6. Remove, cool, slice and serve. You’ll probably need a fork and knife for this one!

*To rice your cauliflower, take 1/2 large head of cauliflower, remove the stems and leaves, and chop the florets into chunks. Add to a food processor and pulse just until it looks like rice/quinoa.

Chicken, Asparagus and Goat Cheese Pasta

Asparagus is starting to pop up in grocery stores and fruit stands now and I couldn’t be more excited. I bought a bundle last week without even having a clear intention for them, so I set out to find a good recipe. I wanted something new and different and I wanted to make a main dish with the asparagus, not just put on the side like I usually do.

I stumbled upon an asparagus-goat cheese pasta recipe from Real Simple¬†which looked absolutely to die for.¬†¬†I wasn’t in the mood to be a vegetarian, so I decided to add some chicken to the original recipe. I also changed the amounts of some of the ingredients, but tried to keep true to the spring time flavors of this lovely pasta!

Chicken, Asparagus and Goat Cheese Pasta Adapted from Real Simple (Serves 6, WW Points+ 11 points/serving)

Ingredients:
1 11/4 pounds chicken breast
1 pound asparagus
1/2 pound dry whole wheat spaghetti
1 tablespoon unsalted butter
1 tablespoons all-purpose flour
1 3/4 cup chicken broth
4 ounces goat cheese
1 teaspoon lemon zest
1/2 cup grated Parmesan cheese
salt
freshly ground black pepper

Directions:
1. Heat a large pan of lightly salted water to boiling over high heat. Trim the ends of the asparagus and cut the stalks into 2-inch pieces.
2. Blanch the asparagus in the boiling water for 2 minutes. Remove with a slotted spoon and rinse under cold water to stop the cooking.
3. Heat a grill to medium high heat. Season chicken generously with salt and pepper. Grill the chicken about 4 minutes on each side, or until done. Slice into strips, cover.
4. Add the spaghetti to the boiling water and cook until al dente. Drain.
5. Meanwhile, in a saucepan over medium-high heat, melt the butter. Whisk in the flour.
6. Add the broth and cook for 2 minutes, stirring constantly (make sure to stir constantly!), until the sauce thickens. Blend in the goat cheese and lemon zest.
7. Toss the spaghetti with the chicken, asparagus, sauce, and half the Parmesan. Serve with pepper to taste and the remaining Parmesan.