Cauliflower Pizza

 Cauliflower Pizza

• 1 Small head of cauliflower RICED (Basically chop up one cauliflower into small pieces, throw into food processor until rice like) I ended up only using at 2 cups.
• 1 T Onion, minced or grated
• 1T Garlic, minced or crushed
• 2 Eggs
• 1 C Grated mozzarella
• 1/2 C Parmesan
• 1 T Olive oil
• Sea Salt
• Pizza toppings: Turkey pepperoni (17 slices), part skim mozzarella (1/4 C), & Sprouts Tomato Basil Spaghetti sauce (1/4 C)

Heat oven to 425º and grease up your pizza pan. (I used olive oil, next time I will try parchment paper)
Combine all of the ingredients (expect toppings) and mix well until you have your cauliflower dough. Spread out the mixture with your hands and pat it into the shape of the pizza you want.
If you choose to used a rectangular pan, just pat it out to between 1/4 and 1/2 inch thick.
Throw in oven for about 12-15 minutes. I let mine go a tad bit longer for a crunchier "crust"
You kitchen will smell amazing with all that cheesy gooey-ness.
For toppings I chose exactly what I had listed.  Put the pizza back in the oven for 5-7 minutes or under the broiler for just a few minutes to melt the toppings.

With my specific toppings: 247 calories.  Crust alone: 203 calories
I counted two slices as one serving. And honestly you could probably eat the whole thing for the average calorie count of two slices of regular pizza.
 
Now this isn't the toughest crust in the world. You may have to use a fork. And using only 1/4 of mozzarella as a topping was pure magic. The crust alone is extremely cheesy.

I highly recommend this crust as an alternative to the carby, gluten, and average greasey pizza. I can't wait to keep experimenting! Tell me how you made yours!

Enjoy!
Meg

Pumpkin Muffins with Chocolate Glaze

If you know me...well, you know that before I began this whole attempt at clean eating. I was obsessed with baking. My best friend Ryan & I use to bake, all the time. I think he was in it only for eating the frosting.

Over the past year.... I have done weight watchers, belly blast (clean eating diet through Max Body Fitness), and the low carb thing. Problem is, I love cheeseburgers, sweets, and FOOD.

My friends Amanda recently introduced me to the Primal Diet. Basically you eat like a caveman. I stick to my belly blast diet. And when I get that sweet tooth I search Pinterest for something that will cure the craving.

And that has brought me to this recipe, http://taylorrmade.wordpress.com/2012/11/01/paleo-pumpkin-spice-donut-holes-with-dark-chocolate-glaze/
I sadly don't own cake pop pans or a donut hole maker... Which obviously, I should.
I followed the recipe pretty closely, only changing things to what I had and needed to turn donuts to muffins.

Paleo Pumpkin Spice Muffins with Chocolate Glaze

Muffins:

5 large eggs

½ cup Silk almond milk

 ½ cup pure honey
½ cup pumpkin puree

¼ cup coconut oil (melted)

1 teaspoon vanilla extract

¾ cup almond flour

½ cup coconut flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon pumpkin pie spice

¼ teaspoon sea salt

 Chocolate Glaze

¼ cup Enjoy Life chocolate chips ,melted

1½ teaspoons coconut oil, melted

1 teaspoon honey

Instructions
Preheat oven to 350. Grease up your muffin tins. (Side note, I prefer coconut oil.)
Mix the eggs, almond milk, pumpkin, maple syrup, coconut oil and vanilla in a blender and blend until the mixture gets frothy, about 20-30 seconds (depending on your blender).

Add the dry ingredients, then the blended products to a bowl I chose to stir til well blended.

Fill the muffin tins, a little less than 1/2 way.  

Put into the oven for about 15 minutes, check for a doughy middle. If still soft, put in oven for another 5 minutes. 

Place on a cooling rack and allow to cool completely.

For the glaze, mix melted chocolate, coconut oil, and honey together in a small bowl.  Individually dip the tops of each donut and then return to cooling rack for 10 minutes to allow glaze to set.  Then, transfer muffins to refrigerator to allow the glaze to harden.

Personal Experience: I ended up with 1 dozen regular size muffins & 12 mini muffins. 

Serving size: 1 regular muffin or 2 mini muffins. Fat 8.8g, Carbs 10.7g, Protein3.6g

Serving size: 1 regular muffin or 2 mini muffins. 127 calories. Fat 8.8g, Carbs 10.7g, Protein 3.6g

I thought these were delicious. They aren't a pumpkin nothing bundt cake but they are a good alternative.

Enjoy!
Meg