Veggie Pizza with Cauliflower Crust

It's Homemade Pizza time again! Although, this time I've decided to make the pizza crust versus use gluten-free tortillas as a crust.  End result - It turned out AMAZING!  

This has got to be the best Pizza Crust EVER and there's a variety of ingredients (really just different cheeses and herbs) you can use to make each crust different.

This is super easy to make and gluten-free!!

CRUST:
2-3 cups shredded cauliflower (half of the head of cauliflower)
1 egg
1 cup finely shredded cheese (mozzarella, chedder, pepperjack..your choice)
1 teaspoon dried oregano
1/2 teaspoon dried minced garlic (or fresh garlic)
1/2 teaspoon onion salt

1. Shred the cauliflower into small crumbles using a cheese grater.  Place the cauliflower crumbles in a large bowl and microwave (dry) for 8 minutes. Let cauliflower cool.

** OR cut florets into medium size pieces and steam until cauliflower is tender. 

2. Preheat the oven to 450 degrees. In a medium bowl, mix or mash (using a potato masher) the cooked cauliflower crumbles with the herbs (and cheese if you'd like to add a kick).  Pat the "crust" into a 9 inch round on a non-stick cookie sheet or pizza pan.  Bake for 20-25 minutes (or until golden). Remove the crust from the oven.

3. Spread sauce on top of the baked crust. Add choice of toppings. Place in oven for about another 5 minutes, or until the toppings are hot and the cheese is melted. Cut into 6 slices and serve immediately!

Toppings I used:
Marina sauce with Zucchini, Onions, Mushrooms, Green and Red Peppers, Carrots (Yes, Carrots) and Tofu.
Cheeses: Pepper Jack in crust as well as on top and Sharp Cheddar on top.














Next time I think I'll try whole slices of tomatoes with green and orange peppers. 

Enjoy....I bet this won't last very long.  

-Theresa

Brooklyn Brewery

Another amazing plus to living in NY is having a brewery less than 30 minutes away (via subway). So, last Saturday afternoon we decided to take a stroll over to Brooklyn to check out their brewhouse.

We've sampled a few of their beers since moving here; their Pennant Ale, Pilsner, Pale Ale, Brown Ale and Lager.  All not too shabby.

These days I tend to stay away from beer.  You're saying "WHAT???" right now aren't you?  Well, it's true... I am.  It's because I'm living gluten free.

**Side note: I don't have celiac disease but I do experience a few of the symptoms when I eat foods that contain gluten.  Sometimes it's difficult but it's worth it.  Contact me if you'd like to learn more.

Unfortunately, there are very few beers (both at bars and in stores) that are gluten free.  Those that are, sorry to say, aren't very tasty and I'm definitely one for a tasty beer.

Therefore, since this was a special event, this particular time I decided (which I planned on regretting later, physically) that I'd enjoy having a few beers.  Just a few - It would be silly not to at least have a taste.

Our tour started at 2pm and lasted for about 30 minutes.  One of the brewmasters explained the wonderful history - everything from their very first beer to the logo design to the forklift theft they faced to the day the ribbon was cut by Mayor Rudy Giuliani.  It was really all very interesting.

We then made our way back into the tasting area and got in line for another delicious beer.  The first one I tried was their Ama Bionda - it was fantastic.  I highly recommend it.  For my second, I gave their Weisee a try.  It was ok.  I really should have gone with the Ama Bionda again.  =)

Realizing we only had 2 more tokens (5 tokens for $20), the boys go in line for one more.  We pulled up to one of the tables, chit chatted for a bit and then made our way home.

Overall, we had a great time.  The staff was incredibly friendly (as were the watch cats), the atmosphere was enjoyable and the sunny day helped to enjoy some cold ones.

If you're looking for something to do during the week or on the weekends check out Brooklyn Brewery.  Schedule a visit - the brewery hosts a crowd of thirsty people all week long.

Get Cracking!

Eggs are convenient, low-cost, and nutrient-packed. But with so many different choices in the dairy aisle, it's easy to get your facts scrambled about which are the most eco-friendly options, and what the bottom line is nutritionally. So before you pick up your next dozen, check out the scoop from the April issue of Women's Health. 

Pasteurized -- They have been treated with heat to kill potential salmonella bacteria. A good choice for recipes that don't require cooking, such as Caesar dressing; however, the process may reduce levels of certain vitamins.

USDA-certified organic -- From chickens whose feed is grown organically, without the use of most synthetic pesticides and fertilizers. Hens must have year-round access to the outdoors and cannot be confined in cages.

Free-range -- The hens have access to the outdoors. This may satisfy animal lovers, but it has no bearing on the eggs' nutritional content.

Omega-3 enriched -- The result of feeding hans higher doses of foods rich in the fatty acid, such as flaxseed, marine algae, and fish oil.  


Cage Free -- While the hens that lay these eggs aren't caged, that doesn't necessarily mean they have access to the outdoors.  Many live on the floor of a barn or warehouse.  


See more at www.womenshealthmag.com

Wishing everyone a Happy Easter!