Tuesday, February 7, 2012

Healthy Pizza?!?!

Hello everyone! So I decided to make pizza that was healthy, with a cauliflower crust. I did not foresee the cup and a half of mozzarella cheese, but yet...still healthy...I hope. I also decided to switch my blog up a bit, and include a little exercise piece :) I usually go to boot camp classes at the UWM gym, and like to do Jillian Michaels videos at home. However, when I do go workout at the gym, I like to do some of the workouts I've found on Pinterest (which is crack by the way). So here is what I try to do once or twice a week to supplement other workouts:

Pinterest Workout:

20 minutes cardio (I usually choose to run)
20 chest press
20 tricep dips
20 bicep curls
20 donkey kicks each leg
20 squats with weights
20 hip raises
20 ab twists, each side

Sorry if this is boring to you, just thought I would share in case there are some fitness peeps out there! I certainly am no expert, so any advice or suggestions are welcome.

Besides this pizza, there is nothing really new. I tried making healthy banana bread which backfired. I thought, oh mah goodness, applesauce and honey instead of butter and sugar!? GREAT! Sometimes, this means no taste. In this case, my dry lump of flavorless bread did not work out so great, so I will choke it down as I dream up other tasty treats (with sugar).

Cauliflower Pizza!

What ya need:

1 cup cooked, riced cauliflower

1 cup shredded mozzarella cheese

1 egg, beaten

1 tsp dried oregano

1/2 tsp crushed garlic

1/2 tsp garlic salt

olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings*

What ya do:

Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the now “riced” cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower (PLEASE PLEASE PLEASE make a note of this. I had to throw out extra cauliflower at the end of the week because I did not realize you only needed 1 cup per serving. Unfortunately, not reading the recipe thoroughly is one of my downfalls). The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Happy Eating!