I have shared these loaded fries/nachos on my Instagram numerous times. I even talked about them after I made them ALL. WEEKEND. LONG. awhile back. Every time I make them I promise to share them with you and then I eat the whole pan and never do.
Well, I finally got my act together and made them WITHOUT shoving the whole thing in my mouth before I could get pictures. This must be what adulting feels like.
I don’t think I like it. Continue reading
I like big salads and I cannot lie. Like, seriously. The bigger the salad, the happier I am.
And I’m not talking boring old salads. I like to dress those things up. Salads are an excellent way to fill up with a ton of veggies and they are good for breakfast, lunch or dinner. I know, I’ve had one for each meal. Continue reading
I feel like cranberries are the Brussels sprouts of the fruit world. You either really like them or really don’t and often the reason you like or don’t like them is the way they’ve been prepared.
Well, I’m going to try to bring you to the cranberry side if you aren’t already there. Continue reading
The cauliflower pizza crust. For many, it is an elusive dream. You see recipes on Pinterest and they claim that it is the best crust ever (just like real pizza) and that will fulfill all your gluten-free pizza dreams.
And then you make it.
And it turns into a soggy wet pile.
Or it has five pounds of cheese and eggs holding it together.
I’ve tried a lot of cauliflower pizza crusts and while some were good, none were great. Most of them had to be eaten with a fork and a knife and that’s ok if you’re eating a deep dish pizza but not ok when you want to pick up a slice and feel like you’re eating pizza. That’s what I wanted.
Then I stumbled across Sprint 2 The Table’s quinoa flour crust pizza and it sounded simple enough and didn’t have the cheese that most crust recipes use to keep everything together. So I gave it a shot and EUREKA! It worked. I could actually pick it up and while I won’t go as far as saying it tastes exactly like real pizza it was the closest I had ever come.
I kept playing with the crust and swapping out a few things and came up with one that doesn’t use eggs or grains as the flour. If you’re totally fine with eating quinoa flour and eggs then go ahead and try Sprint 2 The Table’s pizza crust. If you want an eggless and grain-free version try this one below.
I’ll give you a step-by-step tutorial (along with pictures) so you can get the best pizza crust possible then you can go crazy with toppings. And I may have gone crazy with my toppings aka the whole refrigerator on my pizza.
Cauliflower Crust Pizza- Based on this one by Sprint 2 The Table
- 1 cup of cauliflower with as much of the stems removed as possible
- 1/4 cup coconut flour
- 3 tbsp ground flaxseed
- 6 tbsp water
- 1 tsp oregano
- 1 tsp basil
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- Preheat your oven to 425 and get out a pizza stone/pan or regular baking sheet. Line whatever you’re going to use with parchment paper (I used a pizza stone and cut my parchment paper into circles) and then cut another piece of parchment paper to match the first.
- In a small bowl, combine the ground flaxseed and water and let it sit and gel for a few minutes.
- In a blender or food processor, pulse the cauliflower a few times until it’s in small rice-like pieces and then dump it into a large bowl. Add the flour and seasonings and whisk to combine everything. It’s ok if it’s a little clumpy.
- Add in the flaxseed and water mixture and start stirring everything together with a spatula. It should start to form a big dough ball. If it’s too dry, add a little water a tablespoon at a time. Remember that coconut flour likes to soak up water like a sponge so as you add water wait just a few minutes to see if it needs more.
Nice dough ball. Not too dry or too soggy.
- Once you have your dough ball place it on your stone or pan that’s lined with parchment paper. Slightly flatten the dough with your hand and then using a rubber spatula start pressing the dough out into a pizza shape.
Spreading out the dough. It takes awhile so don’t rush it
- Work from the middle pressing out and keep going until you have about a 10 to 12-inch circle. You want it to be fairly thin so the crust will cook all the way through and not end up soggy. As you press the dough out the edges might crack a little but that’s ok just press them back together.
About how thick you want your crust. You could even go a little thinner for a crispier crust.
- Place the other piece of parchment paper on top of the crust and bake for about 20 to 25 minutes. Remove it from the oven.
- Ok, this is the slightly tricky part. You’re going to flip the whole crust over. What worked for me was putting on an oven mitt and then using the parchment paper to slide the middle part of the crust onto my hand and then flipping it over in a quick motion. The crust should be mostly cooked at this point and if you rolled it out thin enough won’t break apart on you. Don’t freak out, I’ve made this crust a dozen times and even if I totally botched the flip it hasn’t broken or ruined the crust.
- Once it’s flipped remove the parchment paper from the top of the crust and top with your favorite pizza toppings! Bake for another 5 minutes and enjoy!
Ready for toppings!
A few other tips:
- Don’t use a crazy amount of sauce because that is just going to turn the pizza to mush. Trust me. My favorite sauce so far has been a light layer of my spinach or cilantro pesto.
- If you put on a lot of heavy toppings your pizza may fall a little bit as you pick it up. If you don’t care and want all of the toppings go for it!
- You can make this crust in advance and keep it in the fridge or freezer until you’re ready to use it. I’ve only done it a few hours in advance so I can’t vouch for the quality after it’s been frozen and thawed but I will update this if I try it.
- If you put onions or peppers on your pizza and you want them cooked a little more than the five minutes at the end, saute them before you top your pizza. If not, they might be a little less done than some would prefer.
Sundays are meant for a slightly fancier breakfast. You aren’t rushing off to work or school and you can take the time to put a little extra effort into your morning meal. I usually make Adam a huge plate of hash browns, eggs, and then pancakes or waffles depending on what I have on hand.
Lately, I have been craving his pancakes. I usually make his with whole wheat flour and that is a no go for me. So I decided to combine a few ideas and came up with this pancake.
I had seen apple ring pancakes online and always thought they looked delicious, so I thought that these pancakes would be good with a little taste of apple in them. The actual pancake part is gluten free and dairy free, plus they can be made vegan if you use a flax or chia egg instead of regular eggs.
I also left the pancake a little less sweet than normal because the apple adds enough sweetness for me. Other than that, these pancakes are a fun breakfast to make and serve, plus they look extra fancy without being that difficult to put together. So if you want to serve up a tasty twist on pancakes, try these ones out! Oh and if you need an idea of what to top it with, try my peanut-apple butter sauce.
Gluten-Free Apple Ring Pancakes
- 1 large yellow plantain
- 2 eggs or 2 tbsp ground flax seeds mixed with 6 tbsp water
- 1/2 cup unsweetened almond milk
- 2 tbsp pureed pumpkin
- 2 tbsp maple syrup
- 2 tbsp peanut or coconut flour
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 medium granny smith apple
- chopped pecans, optional
- Wash and dry the apple. Cut out the core and cut the apple into thin rings. Make sure you keep them thin or the pancake won’t cook right.
- Place the plantain, eggs, almond milk, pumpkin, and maple syrup into a blender. Blend until you have a smooth mixture.
- Add all the dry ingredients (not the pecans) into the blender and blend until combined.
- Heat a little coconut oil in a skillet over medium heat. Once the oil is hot, place one apple ring into the skillet and then pour a little batter over the ring making sure it is completely covered. If you’re using the pecans, sprinkle a little onto the pancake.
- Cook for about 3 minutes and then carefully flip the pancake. It’s ok if the pancake breaks a little, it took me a few tries to get the pancake to flip perfectly.
- Keep cooking until all the apple rings and batter is gone, keeping the finished pancakes on a plate in a warm oven.
- Top with maple syrup, your favorite nut butter, or the peanut apple butter sauce below!
Peanut-Apple Butter Sauce
- 2 tbsp apple butter or apple sauce
- 1 tbsp peanut flour or peanut butter (could sub almond butter too)
- 1 tsp maple syrup
- 1/4 tsp salt
- Mix everything together until you have a smooth sauce and spread onto your pancakes!
Other than making these pancakes, what other plans do you have for this weekend? Adam and I are going to see Elf the musical to celebrate our anniversary and I’m very excited! Elf is one of my absolute favorite movies and I can’t wait to see the musical version.
Happy weekend everyone!