Hi, how are you? How is your week going so far?
I’m glad you liked seeing the recipe round-up on Friday’s post. I made the coconut butter cups featured from Sweetly Raw. I used currents to add a bit of sweetness to mine. This was my first time making coconut butter (just dried coconut put in the food processor and blended until melted) and it is pretty incredible, albeit very rich. My coconut cups were not sweet, but they were really satisfying:
I am thinking a carob or cacao plus peppermint version of these needs to happen.
I got in some good hiking this past weekend, both inland and at the beach. Springtime in California is beautiful when the air is clean and the flowers are blooming:
Thyroid Cancer Update:
The most important update I have to share with you is that yesterday I got a clean report from my first ultrasound and blood tests since my thyroid cancer surgery last October. I definitely breathed a huge sigh of relief when I got the news and am starting to feel that one of the hardest times in my life is starting to pass. Alan snapped this picture of me in the office; that’s my happy/relieved/tired/let’s-move-on look:
I’m still having work done on my scar to help it heal and making adjustments to my thyroid replacement medication, but it does seem that I can say with confidence that I am now six-months cancer-free and I am very, very happy about that. Thank you for your thoughts, messages, and encouragement; it has meant more to me than I can express.
Cauliflower Crust Pizza:
Did someone say pizza?!? As you may or may not know, I’m don’t eat gluten and so I haven’t had a regular pizza in at least two years. Somewhere from the back of my mind, however, I recalled reading on the blogosphere that a crust could be made from cauliflower. I know, sounds crazy, but go with me on this one.
The ingredients for the crust are simple: cauliflower, onion, garlic, almond flour, flax meal, baking powder, garbanzo bean flour, and corn meal.
You start by putting your cauliflower in the food processor until it gets worked down:
I then water-sauteed the cauliflower bits with some onion and garlic for flavor and put it in a large bowl. I mixed in almond flour, flax meal, baking powder, garbanzo bean flour, and corn meal and got this dough that actually had the consistency of real dough (this is half the batch):
I spread it out on a parchment-lined baking tray and pre-baked it before adding any toppings:
Oops, there were still some big pieces of cauliflower in the crust:
After baking it for 20 minutes, I took it out of the oven, added tomato sauce, mushrooms, fresh tomatoes, oregano, nutritional yeast, and almond “parmesan cheese” (made from food-processed almonds, nutritional yeast, and garlic powder), baked it again, and got this:
Oh yeah, baby, this was as good as any “real” pizza that I remember eating.
Here is the recipe:
Cauliflower Crust Pizza
Inspired by the Cauliflower Pizza Crust recipe at Real Sustenance
8 servings (make one large pizza or two medium pizzas)
1/2 head of large cauliflower, cut into florets (about 3 cups)
2 tablespoons water
1/4 onion, chopped
2 garlic cloves, minced
1 cup almond flour
2 tablespoons flax meal
1 1/2 teaspoons baking powder
1/4 cup garbanzo bean flour
2 tablespoons corn meal
Nonstick cooking spray
Preheat your oven to 375 degrees F. Place a piece of parchment paper on a baking sheet and spray lightly with nonstick cooking spray.
Place the cauliflower florets into a food processor and process until completely broken down into the consistency of rice. Heat two tablespoons of water in a large skillet and water-saute the cauliflower “rice,” onion, and garlic for several minutes or until softened. Set aside to cool.
In a large bowl, combine the cauliflower mixture, almond flour, flax meal, baking powder, garbanzo bean flour, and corn meal. Using your hands, form the mixture into a dough ball and then flatten out on the baking sheet into a pizza shape. You can either make one large pizza or two medium ones. You can refrigerate half of the dough for up to several days if you want to make one at a time.
Bake the crust for 20 minutes or until it starts to become crisp on the outside. Remove from the oven and add toppings. Bake again at 375 degrees for 15 minutes. Serve hot.
I made a second pizza a few days later with fewer toppings and served with a salad for dinner:
I will be adding this recipe to my app, Vegan Delish, very soon, in case you were wondering. Speaking of the app, it has been climbing the charts again in iTunes. Just this morning, it was ranked #44 on iTunes for Food & Drink apps, just behind BeerSmith Lite and Fast Food Calorie Counter (grrr), yet ahead of Juice Master 5 lbs. in 5 days (really?) and Paleo Perfect (ha ha, go vegans!):
You do need an Apple hand-held device to get Vegan Delish, be sure to check out the iTunes preview page here.
I’m continuing to make good progress on my master’s degree project, I estimate I’m about 35-40% complete. I’ll be working hard on that this week, so I won’t be posting again on the blog until this Friday. You can, however, reach me in the comments section (I read every single one of them), or on Twitter or my Facebook page.
Have a happy, healthy week and “see” you soon!