Asparagus Margherita pizza with a cauliflower crust

This pizza is made without a flour crust but with a cauliflower crust and I can honestly say, "you will not be disappointed with the flavors, texture, or it's taste...it is truely a delicious alternative to a traditional pizza".

The Margherita pizza is my favorite type of pizza, here in Vallejo there's a place called Napoli Pizza where I first fell in love with the pie. I've tried other pizzas in the past and enjoyed them but now whenever I go to a pizza restaurant the Margherita pizza is the first thing I look for on the menu. When the 'Cauliflower pizza crust' started trending I was very skeptical of its texture thinking it's going to be soggy and gritty or too difficult to make at home.

One day while waiting in an office for an appointment of some sort I just so happen to be scanning through the Dr. Oz ' The good life' magazine and saw the cauliflower crust pizza featured. My interest was sparked because it looked delicious and Dr. Oz highly recommended it on his weekly eating plan, as I was called in for my appointment I ripped the page from the magazine planning it for my up coming week meal plan. Best of all the recipe was easy, simple to do, and quick, with a few changes to the recipe and directions this pizza turned out fabulous.

Here's what you'll need:

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* Preheat oven to 425°

~ 4 stalks of asparagus cut into 1" diagonally pieces, white bottoms removed

~ 1 head cauliflower of 2lbs. stem and leaves removed then seperated into florets

~ 1 whole egg lightly beaten 

~ 1egg white lightly beaten

~ 1/3 cup grated Parmesan cheese

~ 1/4 tsp. oregano 

~ 1/2 tsp. sea salt

~ 1/2 cup tomato sauce 

~ 6 oz whole-milk mozzarella sliced 

~ 1/2 TBSP coconut oil or butter

~ fresh basil leafs your desired amount 

~ red pepper flakes 

~ parchment paper lined baking sheet

- working in batches using a food processor or blender in,  pulse the cauliflower until its ground fine and fluffy

- place the grounded cauliflower in a microwavable bowl, cover with plastic wrap, poke a few vent into plastic cover

- microwave on high for 4.5 - 5 mins

- remove plastic, allow cauliflower to rest and cool 

Now:

- pour half of the cooked cauliflower into a clean towel, twist to ring out the moist trying to get all or as much as possible ***the less moist in the cauliflower the crisper the crust will turn out

- add that batch to a mediun size bowl and repeat process with the remaining cooked cauliflower 

 

- To the bowl of cauliflower, add the egg, egg whites,  Parmesan cheese, oregano, and salt then stir well until combined 

- pour the cauliflower mixture onto the prepared baking sheet

- using your fingers, flatten mixture into a 1/4" thick 10 - 12" circle

- bake for 20-25 mins

MEANWHILE:

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- in a small sauce bring to a boil 1/4 cup of water and 1/2 TBSP of coconut oil or butter

- add Asparagus, cook covered about 

5 - 8 mins **do not over cook 

- set aside

Now: 

 (depending on  your oven, ***I did 25 mins. and gauged it by the color of the bottom side of the crust and the doness of the top)

- remove crust from oven once done

- flip it over, slather on the the tomato sauce, mozzarella, asparagus, and basil 

- return to oven allow to cook about 10 - 15 mins. more or until cheese has melted 

***the next step was added because I  wanted my crust a bit more crisper, 

- after the pizza was done I removed  the pizza from oven and off the parchment, placed it on small cooling rack, returned it to the over sat the rack and pizza directly in oven , allowed it to cook roughly 5 -8 more minutes

- removed pizza from oven, sprinkle with red pepper flakes, more fresh basil and...

ENJOY!!!

Parmesan herb Spaghetti squash & meat sauce

I found the cutest Spaghetti squash at the Dollar Store the other day, I  remembered I had some of my homemade meat sauce in the freezer and 'bomb'!!! a lowcarb meal came to mind. Even with the cheese bread this meal won't ruin your lowcarb day.

When shopping I like to shop around for the best prices especially on items I'll be cooking within a weeks time, so most of the time I'll start at the Dollar Store and the Grocery Outlet that sells fresh vegetables. It seems like I'm in there for hours but, I walk out knowing I've checked the expiration dates and examined the produce closely because all deals aren't good deals. 

While shopping at the Dollar Store I found the cutest little spaghetti squash as if it was just for one person and a leftover. Spaghetti squash are really hard to cut, before starting this dish I microwaved the squash for 4mins, its suggested to microwave the squash depending on its size anywhere between 3-6 minutes.

This is a quick and simple meal not too complex, very light and tastey, you'll need:

Preheat oven 375°

》Spaghetti squash 

》1-2 TBSP butter + 1TBSP for the bread

》1/2 cup Parmesan cheese divided + 1TBSP for the bread

》1 clove roasted garlic or 1/2 tsp. garlic powder ***be aware that garlic powder has the tendency to burn quick

》 1/8 tsp dried Basil

》Torpedo roll cut in half or any bread roll

》homemade or canned meat sauce

》olive oil,  sea salt and pepper 

THINGS TO DO AHEAD OF TIME:

• heat up or cook your homemade meat sauce

• if using a canned meat sauce heat it up and season it to your desired taste

NOW:

• microwave the squash for 4mins. allow to cool, once able to handle the squash cut it lengthwise, using a spoon remove seeds and membranes. 

• rub the inside of the squash with olive oil and season with salt and pepper 

• on a foil lined baking sheet lay the squash cut side down and cook for 30mins. 

• allow the squash to cool, then using a fork scape out the middle from side to side, if you scape down the middle you'll cut the spaghetti strands in half so find the pattern that allow for longer strands

• In a medium sized skillet over medium high heat add 1-2TBSP butter 1 clove roasted garlic or 1/2 tsp garlic powder,  mash and stir to avoid burning

• add half of the spaghetti Squash and toss to coat

• add the half of the parmesan cheese

• now add the last of the squash and top with the last half of the parmesan cheese

• toss the spaghetti and cheese around in pan, remove from heat, season to taste if needed

• remove spaghetti Squash from the skillet put into another pan to keep warm set aside

• wipe out that same skillet return to medium heat  

• add 1TBSP of butter allow to melt

• add the bread toss to coat, then allow to cook 2 mins cut side up

• sprinkle parmesan cheese on top then Basil, press the cheese down to help stick before turning bread over

• turn bread over allow to cook and press down to help cheese color and stick to bread **DO NOT SMASH THE BREAD

Plate your meal and ENJOY!!!