Low Carb: Cauliflower Pizza Base

While catching up on some of my favourite blogs I came across a pizza recipe that uses cauliflower as the base.

The idea sounded intriguing and the fact that it was low carb convinced me to try it out immediately.  Off to the store I went to gather a cauli and a few other ingredients that I wanted to put on my pizza.

I've made this cauliflower pizza base twice now each time I make it it taste better and better.

The picture above is my first attempt in which I used this recipe:  http://glutenfreehappytummy.com/2012/07/21/cauliflower-pizza-party-a-graduation-gf-v-bed-scd/

The base was nice but not too tasty and I didn't like the texture of the almond flour.  The second time I changed a few things around - I upped the cauliflower to 1/2 a head,  removed the almond flour completely and added 1/3c of cheese.

The cheese made the pizza AMAZING! and the over all texture of the pizza was awesome I could hold each slice in my hand and it was crispy on the outside but the inside had a lovely chew to it.  The cheese seemed to hold the entire mixture together nicely along with adding a delicious flavour to the pizza.

What I'm Currently Doing

Baking the above Banana Bread from Sara'a blog - http://nourish-and-flourish.net/my-favorite-banana-bread/.

It's close to midnight and I have to wake up at 4am for the journey back home to see my madre before her operation.  I still have to wash the clothes that I plan on taking with me and then pack those same clothes.

Instead of packing and making sure I have everything I need I'm baking yummy Banana Bread and G/F Pumpkin Muffins....typical of who I am really.  I take such a relaxed not fazed approach while everyone stresses out panicking that I wont be ready on time I make it with minutes to spare,  much to their amazement.

Fingers crossed my bread tastes good as my kitchen currently smells amazing!  The beautiful aromas of cinnamon,  vanilla and sweet bananas are filling every nook and cranny of my house.

I changed Sara's recipe slightly by replacing the butter with olive oil and using splenda instead of real sugar.  I also added cinnamon by mistake as I was baking my g/f pumpkin muffins at the same time and cinnamon went in the banana bread instead of the muffins (oops).


Banana Bread

2 cups oat flour (or whole wheat pastry flour)

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar (Splenda granular and Truvia work well too)

1/4 cup butter, softened

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/3 cup plain Greek yogurt (2% or 0%)

1 teaspoon vanilla extract

Cooking spray

1. Preheat oven to 350 degrees.

2. In a bowl, combine the flour, baking soda, and salt.

3. Place sugar and butter in a large bowl, and beat with a mixer at medium speed
until well blended (about 1 minute). Add the eggs, 1 at a time, beating
after each addition. Add banana, yogurt, and vanilla; beat until
blended. Add flour mixture; beat at low speed just until moist. Spoon
batter into a bread loaf pan (or muffin pan) coated with cooking spray.

4. Bake at 350° for 1 hour (for bread), or 20 minutes (for muffins), or until a wooden pick inserted in center comes
out clean.

Serves 14.

Nutrition per serving: Calories: 187; Fat: 4.3 grams; Protein: 3.9 grams;

Nutrition with Splenda: Calories: 136; Fat: 4.3 grams; Protein: 3.9 grams

Deliciousness In A Basket

My yummy and uber cool gift from Mat my amazing boyfriend.

My delicious treat was filled to the brim with a variety of apples,  pears,  plums,  peaches,  berries,  nectarines and delicious chocolate and special cookies which I ate by the bucket load when we lived in Sydney.

Needless to say I was one happy girl when Mat presented the above to me :)