Maria Rickert Hong April 22, 2013

Cauliflower Pizza Crust

Here’s a great way to get more veggies into your diet! This gluten-free, cauliflower pizza crust is GAPS, SCD and Paleo legal.

Serves: 4

Prep time: 15 minutes

Cook time: 30 minutes

Source: Food Loves Writing

Ingredients

2 cups cauliflower crumbles (about one small cauliflower or half of a really big one)
1/4 large onion (chopped)
3 cloves garlic (minced)
1 cup almond flour
2 large pasture-raised eggs
sea salt (to taste)
freshly ground black pepper (to taste)

Directions

Preheat oven to 450 degrees F.

Combine cauliflower with onion and garlic in a food processor* and pulse until crumbly, being careful not to over-mix (you don’t want it to become a paste). Then stir this mixture together with garlic, almond meal, and eggs, and a couple good cracks of salt and pepper. If it seems too dry, you can add a little water; if it seems too wet, add more almond meal (between another 1/4 and 1/2 cup).

Form into pizza crusts and bake them alone for 20 minutes. Top with desired toppings and bake for another 10 minutes.

Ingredients

3 tablespoons ghee or coconut oil
freshly ground black pepper (to taste)
4 tablespoons SCD yogurt or coconut milk (if you want a dairy-free version, use coconut milk)
2 medium ripe avocados
4 medium zucchini (shredded with a julienne peeler)
sea salt (to taste)
1 medium freshly squeezed lemon juice

Directions

Heat the oil in a saute’ pan over medium heat. Add the zucchini and saute’ for 3-4 minutes, until zucchini has softened. Stir often.

While zucchini is cooking, use a fork to mash up the avocado with the yogurt/mayo/coconut milk, salt, pepper, and lemon juice. It should resemble a smooth guacamole. Turn off the heat and toss the sauce in the sauteed zucchini to warm the sauce. Serve immediately.

Ingredients

2 medium cucumbers (peeled and sliced into thin rounds)
4 pinches sea salt
1/2 cup dried wakame
1 large orange (zested and juiced)
1/2 cup fresh cilantro (minced)
1/4 cup scallions (chopped)
6 tablespoons raw apple cider vinegar
2 tablespoons coconut aminos
2 tablespoons raw, local honey

Directions

Place cucumbers and sea salt in a medium bowl. Rub the salt into the cucumbers until water starts to be released. Place a large plate on cucumbers; add a small weighted object on top of plate. Let “press” for 20 minutes.

Soak the wakame in a small bowl with enough water to cover for 10 minutes. Remove seaweed and chop roughly. Discard soaking water.

Place the pressed cucumbers, wakame, orange zest, cilantro and scallions into a bowl. Mix well.

In a small separate bowl, add the vinegar, orange juice, coconut aminos and honey. Stir well. Pour into seaweed salad. Stir well. Cover and marinate in refrigerator for 1/2 hour.

Ingredients

1 cup filtered water
2-3 large carrots (peeled and cut into thin strips)
1/2 head cauliflower (cut into small florets)
1/4 cup arame or hiziki (soaked)
1 large red bell pepper (deseeded and diced)
2″ piece of ginger (peeled and sliced thin)
1/4 bunch fresh cilantro (rinsed and chopped)
1/2 cup pine nuts (soaked overnight, rinsed and drained, then dehydrated)
2 tablespoons coconut aminos
1 clove garlic (peeled and minced)
2 tablespoons sweet white miso
1/3 cup toasted sesame oil
1/2-1 cup filtered water

Directions

Bring 1c. water to a boil and blanch carrots for 2-3 minutes. Remove with a slotted spoon and drain in a colander. Repeat blanching with cauliflower for 3-4 minutes and drain in a colander.

Add seaweed to the blanching water, cover and simmer for 10 minutes. Drain seaweed and combine in a mixing bowl with carrots, cauliflower and diced red pepper.

For the dressing:

Combine ginger, cilantro, pine nuts, coconut aminos, garlic, miso and sesame oil in a food processor. Slowly add water to achieve desired consistency.

Coat vegetables with dressing and serve.

Ingredients

1/2 cup dried arame or wakame (soaked)
1 cup filtered water
1 large red onion (diced)
1 large cucumber (peeled, deseeded and diced)
1/2 large red bell pepper (deseeded and diced)
1/2 bunch fresh mint (minced)
1/2 bunch cilantro (minced)
3 tablespoons flax or toasted sesame oil
1 large lemon (zested and juiced)
1 tablespoon raw, local honey
sea salt (to taste)
freshly ground black pepper (to taste)

Directions

Bring water and seaweed to a boil. Cover and reduce heat to medium for 15 minutes. Remove seaweed and water.

In a large bowl, combine red onion, cucumber, red pepper and cooked arame.

In a separate bowl, whisk oil, lemon juice and zest, honey, sea salt and black pepper. Combine with other ingredients.

Marinate for 30-35 minutes or overnight in the refrigerator.

Add in mint and cilantro; serve the seaweed salad.

Ingredients

1/4 cup cold, filtered water
2-1/2 teaspoons grass-fed gelatin
3-1/2 cups homemade coconut milk
pinch sea salt
1/2 cup raw, local honey
1 teaspoon vanilla powder
4 cups fresh or frozen raspberries
2 Tbsp. raw, local honey
1 lemon (zested and juiced)
1 cup fresh raspberries (for garnish)
10 sprigs fresh mint (for garnish)

Directions

Place the cold water in a small bowl, sprinkle the gelatin over the top, and mix together. Set the gelatin mixture aside aside to set.

In a medium saucepan, combine the coconut milk, salt and honey. Over medium heat, bring to a gentle boil and then immediately remove from heat. Whisk in the gelatin and vanilla.

Divide the mixture into small dessert bowls or martini glasses. Place the glasses on a tray and cover them on a tray and cover them with plastic wrap. Refrigerate for 5-6 hours.

Place raspberries, honey and lemon juice and zest in a blender and liquefy. Add additional water and honey in small amounts as needed. Strain the mixture and refrigerate until ready to serve the dessert. It is best to use the sauce the same day that you make it. Freeze leftover sauce for future use.

Serve the coconut-milk panna cotta chilled, topped with fresh raspberries and a drizzle of the sauce.

Ingredients

3oz tamarind paste
10 tablespoons hot, filtered water
1 teaspoons sea salt
2 Tbsp. raw, local honey
3/4 cups raw apple cider vinegar
3/4-1 cups filtered water
4 tablespoons cold-pressed sesame oil
4 tablespoons dried shrimp
1/2 teaspoon red chili flakes
1/4 cup carrots (cut into thin matchsticks)
1/4 cup red bell pepper (thinly sliced)
3 teaspoons minced garlic
1/2 head savoy cabbage (core removed; shredded)
3 cups cooked shrimp, shells removed (or leftover shredded chicken or beef)
1 tablespoon coconut aminos
2 large limes, freshly zested and juiced
6-8 scallions, white and green parts (thinly sliced on the diagonal)
1lb bean sprouts (divided)
3/4 cups roasted macadamia nuts (finely chopped in a food processor)
1 bunch fresh cilantro (minced)
1 large lime (cut into wedges)
1 package kelp noodles

Directions

In a small bowl, soak the tamarind paste (remove any seeds) in the hot water for 30 minutes until soft. Place the pulp and the water in a food processor and pulse to a paste. Press the paste through a sieve into a medium sauce pan. Add the salt, honey, vinegar and water. Boil the mixture over high heat about 10 minutes, stirring constantly. Taste for balance of flavors and remove from heat. Cool the sauce until ready to use.

Cook kelp noodles according to package directions.

In a wok or large frying pan, heat the sesame oil over medium heat. When the oil is hot, add the dried shrimp and chili flakes. Stir the mixture for several seconds and then add the carrots, red bell pepper and garlic (in this order). Stir fry the combination until the garlic is light brown.

Quickly add the cabbage, cooked fish or shrimp (or chicken or beef), coconut aminos, lime juice and pad thai sauce. Mix well. Add the scallions, 1/2 c. macadamia nuts and 1/3 of the bean sprouts. Keep stirring until the mixture is thoroughly heated.

Place the salad mixture on top of kelp noodles. Garnish with remaining bean sprouts, remaining macadamia nuts, cilantro and lime wedges.

Ingredients

(2) 3-ounce pieces wild-caught Alaskan salmon fillets
1/2 teaspoon sea salt
1 twist freshly ground black pepper
2 tablespoons coconut oil
1 large avocado (pit removed and sliced)
1/2 cup organic cherry tomatoes (halved)
1/4 cup watercress sprigs
2 tablespoons extra-virgin olive oil
2 tablespoons yellow or green onion (finely minced)
2 tablespoons fresh cilantro (chopped)
1 lime (zested and juiced)
1 pinch sea salt

Directions

Whisk together the olive oil, onion, cilantro, lime zest and juice and a pinch of sea salt in a bowl. Set aside.

Season the salmon with 1/2 teaspoon sea salt and pepper. In a heavy-bottomed skillet on medium-high heat, heat the coconut oil. Sear the salmon for 1-2 minutes on each side.

Place the salmon on plates and top with avocado slices and lime dressing. Garnish with cherry tomatoes and cilantro.

Ingredients

1 Tbsp. coconut oil
1lb shellfish (chopped (oysters, clams, mussels, etc.))
1 bunch green onions (sliced)
1-2 clove garlic (peeled and minced)
1 cup mushrooms
3-inch piece lemongrass
1 lime (zested and juiced)
2-3 cups fish broth, clam juice or chicken broth
2 cups homemade coconut milk
2 basil leaves (minced)
1/2 bunch fresh cilantro (minced)

Directions

Heat coconut oil in a large skillet over medium heat. Add onions, garlic and mushrooms; cook for 2 minutes. Add broth, lemongrass and coconut milk. Simmer 10 minutes. Add shellfish and lime juice and simmer 2 minutes. Turn off heat.

Garnish with cilantro and basil; serve.

If you’d like a smooth soup, use stick blender to puree’ soup while still in the pan.

Ingredients

1 large cauliflower head
2-3 tablespoons ghee or coconut oil
1 small yellow onion (diced)
sea salt (to taste)
freshly ground black pepper (to taste)

Directions

In a food processor, pulse the raw cauliflower until it resembles grains of rice.

In a large saute’ pan, heat the ghee or coconut oil. Add the onion and saute’ until translucent. Add the processed cauliflower, salt and pepper and mix thoroughly with the onion. Cover the pan, add a few tablespoons of water, and continue to cook the mixture 5-10 minutes or until the cauliflower is softened.

For variations, add some of your favorite fresh herbs or spices.

Ingredients

Directions

See Also

Ingredients

Directions

See Also

Ingredients

Directions

See Also

Ingredients

Directions

For the dressing:

See Also

Ingredients

Directions

See Also

Ingredients

Directions

See Also

Ingredients

Directions

See Also

Ingredients

Directions

See Also

Ingredients

Directions

See Also

Ingredients

Directions

See Also

ABOUT ME

BUY “ALMOST AUTISM”

BUY “BRAIN UNDER ATTACK”

DOCUMENTING HOPE PROJECT

Recent Posts

DISCLAIMER