Tag Archives: healthy pizza

ANOTHER healthy pizza option?

Yes, my friend, another pizza option that isn’t as likely to make you have to stretch to another belt loop.

So, previously I wrote about how excited I was about the cauliflower crust pizza. It tasted so good, it got me thinking “hmm, what other kind of pizza variation can I make that would also tip on the “healthy” side of food.”

Enter, the portabella mushroom mini pizza. Simple. Easy. Tastes great. Again. What’s not to like?

There are so many variations to the recipes for this meal that I don’t feel like I stole it from any one source. Everyone has different opinions of how long to cook it and how to keep it from getting too watery. This is an example of a “see what works best for you” type thing. That’s half the fun of cooking. Adjusting the recipe to your specific liking!

Ingredients: Whatever you happen to like on your pizza! I chose the following:

Sliced Mushrooms

Organic Sliced Olives

Artichoke Hearts

Organic Goat Cheese

Pieces of Chicken

Organic spaghetti sauce

How much of each ingredient? It depends on how much of each ingredient fits on the size of portabella mushroom you bought. For me, it turned into a game of food jenga. I piled on what I could, without it all falling over.

Cut the stem off of the mushroom and place the mushroom on a cookie sheet into the preheated oven to 375 degrees gills/stem part facing down.  Cook the mushroom for about 5 minutes and take it out. Flip it over and put the sauce on the inside, just like the crust of a pizza. At this point, feel free to pile on whatever toppings you want to pile on. Place the cooking sheet back in the oven for another 20 or so minutes. Or, until the cheese gets golden brown. This is another example of the amount of time ranging. Just keep an eye on the pizza. When the cheese begins to get golden brown, take the sheet out and let cool for a few minutes. Now, EAT UP, PARTNER!!!

A couple notes. When I made this, the mushroom got a little watery throughout the baking process. Some people have commented that it’s a good idea to scrape out the gills before baking it. Others have said, you just need to bake it longer for the first portion of the baking process. I will need to mess with the process myself, to see what keeps the mushroom more dry.

For the most part, though, it’s a pretty simple and painless process. Try it out!!

Tagged , , , , , , ,

Guilt-free/Healthy Pizza

 

Mmmm, pizza. Don’t lie, you know you love it. Most of us do! The problem is, most pizzas do little more for our health than derail any sort of nutrition or fitness goal we worked so hard for. We already know overdoing it on pizza will only make us a bit fluffier than we had hoped. Granted, if you eat a slice or two from time to time, you will be fine. But some of us indulge a bit more often than “time to time.”

 

What if you could make one of your favorite junk food meals, just a little less detrimental to your diet, and just a little more nutritious?

 

Well, my FM friend, I have just the recipe for you.

 

This pizza is breadless. And, for those keeping track, also gluten free.

 

Wait, HOLD THE PHONE!! No bread?! Say whaaaat?!

 

Yup, no bread.

 

It tasted really really good too!!! I kid you not, ma’am sir. It tasted just like regular pizza and was a much more nutritious option. I found the recipe on Linda Wagner’s blog!

The crust is made out of mainly cauliflower. Yes, cauliflower. It provides awesome antioxidant and anti-inflammatory benefits.
Now, when a friend and I made this meal, we didn’t follow the recipe to the T from Linda’s blog. We more or less guessed on the quantities and it still turned out really good. Therefore, please excuse the less than perfect recipe that we used haha.
Ingredients:
1 head of cauliflower. The bigger it is, the more crust you can make for the pizza.
4 oz of cheese. The original recipe asked for goat cheese, which I will try in the future, but we used regular organic mozzarella cheese.
1 egg
Tomato/marinara sauce.
A few leaves of basil
Sliced mushrooms
Sliced olives
How many ounces or cups of each? I have no idea what we actually used. But that’s the fun part. You can mess with the quantities until you find something that works.
Directions:
Preheat the oven to 400 degrees.
Start to boil a few cups of water in a medium sized pan.
Chop the cauliflower into small pieces and run through a food processor, or in my case, a blender (blendtec). Run it until the cauliflower looks like the consistency of rice (grainy).
                                                           
Add the food processor processed/blender chopped cauliflower to boiling water for about 6 minutes. You’re going to have to trust me on this one. When I did this step, it looked like the cauliflower disintegrated into the boiling water. I figured I had blown the recipe. If this happens to you, never fear.
While the cauliflower is steaming in the boiling water, place a clean dish towel over a strainer. When the 6 minutes are up, pour the water into the dish towel/strainer. The dish towel will act as a strainer for the cauliflower. Allow it to cool before folding the towel up into a pouch type shape, and squeeze the water out of the cauliflower.
                                                    
Now, in a mixing bowl, combine the cauliflower, cheese and egg. This part I still need to figure out a bit better. You will find that if you melt the cheese in a bowl, in the microwave for a bit before you mix everything, it seems to make the process easier. Plus, if the cauliflower is still relatively warm/hot, it helps melt the cheese and makes it easier to combine the ingredients for the crust.
                                                           
Once the “crust dough” is ready to go, transfer it onto a greased baking sheet. I used coconut oil to grease the sheet to make sure the crust from the pizza wouldn’t stick.
Depending on the size of the cauliflower that you used, the amount of crust or size of the pizza will vary. Go ahead and spread the mixture onto the greased sheet to make a thin layer.
Bake the crust in the middle rack of the oven for about 35-40 minutes.
Once that time is up, take the crust out, spread the sauce on top of it as well as whatever toppings you like on your pizza. We chose mushrooms,olives, basil and the rest of the mozzarella cheese. This part you get to do whatever you want. Whatever toppings you like; go nuts.
                                                         
Put the pizza back in the oven and broil for a few more minutes. Or, until the cheese begins to melt.
Take it out, put some sliced basil leaves on top, and let it cool off for a few minutes.
                                                       
Once it has cooled for a bit, and you can slice it without all of the cheese getting stuck to the slicer/knife, dig in!
This tasted so good, I can’t wait to make it again. Also, look at the ingredients. The crust used three ingredients! THREE!!! A delivery pizza or pizza from the freezer at the market will have who knows how many ingredients. This meal allows you to have complete control over what goes into your pizza, which makes it much less likely it will cause you to have a heart attack the next time you step on a scale.
Easy.Fresh Ingredients.Good Tasting.  Doesn’t get much better.
Tagged , , , , , ,
%d bloggers like this: