- Prepare cauliflower crust and get in oven
- Prepare tomato sauce and get in oven
- Glaze mushrooms
- make salad dressing
- Prepare salad
- Assemble pizza and bake
Cauliflower crust pizza
This pizza crust is gluten free and has a unique and delicious flavor. I created a crust that doesn’t have too many steps and can be done up to three days in advance! The tomatoes can cook during the crust cooking time, leaving the prep time for this meal so quick! Feel free to add your favorite toppings to this pizza, olives, roasted garlic, grilled vegetables, fresh basil…
| Servings: people USA imperial/metric conversion: |
Print Recipe
|
Ingredients:
- 1 cauliflower core and leaves removed, cut into large pieces
- 1 leek white part only, roughly chopped
- 1/4 cup extra virgin olive oil plus two tablespoons
- 1 1/2 teaspoons salt pink Himalayan
- 3 cups Gouda cheese grated
- 2 cups cherry tomatoes halved
- 2 tablespoons tomato paste
Directions:
- Preheat oven to 425°F. Prepare a baking sheet with parchment paper and spray with oil.
- Add cauliflower, leek, ¼ cup oil and 1 teaspoon of salt to food processor, in batches if have to. Blend until becomes almost powder-like. Place on baking sheet and add eggs and 1 cup of cheese and mix well. Flatten as evenly as possible on baking sheet and place in oven for 30 minutes.
- Prepare a baking dish with parchment paper. Add tomatoes, ½ teaspoon salt, 2 tablespoons oil and tomato paste. Place in oven, uncovered for 20 minutes. Remove and mash tomatoes with a wooden spoon.
- Spread on pizza crust, add 2 cups of shredded cheese and bake for ten more minutes.
Notes & Tips:
You can skip the whole tomato sauce step and use store bought if you need to and use any shredded cheese you wish!
Bean sprouts salad
I know the extra step of glazing the mushrooms seems annoying but I promise it is quick, relatively painless and so worth it!
| Servings: people USA imperial/metric conversion: |
Print Recipe
|
Ingredients:
- 4 ounces butter lettuce
- 1 box mushrooms cut in half
- 1/4 cup extra virgin olive oil
- 2 tablespoons soy sauce
- 1/8 cup red wine vinegar
- 1 tablespoon dried thyme
- 1/8 teaspoon salt pink Himalayan
- 1 tablespoon sugar
- 1 cup bean sprouts
- 3 pieces celery sliced
- 1 nectarine sliced
Directions:
- Prepare a saute pan on high heat. Add 2 tablespoons of olive oil and get hot. Add mushrooms and soy sauce and let glaze for 5 minutes, mixing once. Place in salad bowl.
- Add lettuce, sprouts, celery and nectarine.
- In a small jar add remaining olive oil, red wine vinegar, thyme, salt and sugar and shake well. Add to salad when ready to serve.
Notes & Tips:
If you are making this salad alone, add your favorite protein to it, making it into a full meal!
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
If you know you will have leftover pizza, make half with a new topping so you feel you are eating something new tomorrow!
My favorite toppings would include, kalamata olives, glazed mushrooms, fresh basil, roasted garlic and tuna!
Make extra salad for tomorrow and fry an egg and add it in to add protein!
