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GLUTEN FREE LOW CARB PIZZA

There’s no wrong way to dress a pizza. We all know this. But these are some of my favorite toppings when I’m feeling pepperoni or sausage on my pizza. Otherwise I tend to do go meatless using various types of veggies and different cheeses. If you’re looking for a good red sauce you can always use my go-to Homemade Marinara. If you like your pizza sauce on the sweeter side just add a little bit of sugar to the marinara when heating it up. Feel free to use any of your favorite low carb and/or gluten free pizza crust but if you’re looking to make something homemade and fresh, definitely try my Cauliflower Pizza Crust!

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GLUTEN FREE LOW CARB PIZZA
Servings
person
Ingredients
Servings
person
Ingredients
Instructions
  1. Place the pizza on a pizza stone or baking sheet with parchment paper. Dress your pizza how you want it.
  2. Bake at 450 F for about 10-15 minutes or until cheese is bubbling.

CAULIFLOWER PIZZA CRUST

Don’t roll your eyes and runaway! Hear me out. I came up with this  concoction of an amazing pizza crust alternative for many reasons. NOT because gluten free and low carb is a fad these days. I’ll explain.

You don’t have to be gluten free or low carb to be healthy or to eat healthy rather. Not everyone is gluten intolerant (not allergic, big difference). But there are benefits to avoiding wheat flours in general. Not entirely as it varies from person to person. Although, obesity is a huge issue in the U.S. and now many other countries around the world. Diabetes and heart disease tends to go hand in hand with obesity at some point in a persons life. Keeping your carbohydrate intake to a moderation is one of the single best things you can do for yourself to PREVENT the above mentioned. Monitoring it is also one of the better things you can do for yourself if you’re already obese and/or have other health issues that can be easily managed by dietary habits. So, because I’m all about moderation and compromising on this food blog, THESE are the reasons why I wanted to make this and share this. Okay, on to the good stuff…

This is actually a very easy recipe to make and you can make it ahead of time, wrap it in plastic and refrigerate it until you’re ready to use. There’s no yeast involved and no hours of waiting for dough to rise, knead, rise yadda yadda. You can make many of these, freeze it until you’re ready to use. Win win especially with how tasty this is. You can use dairy-free cheese if you’re lactose intolerant or simply replace the cheese entirely with an extra egg. And just a heads up, you might have to eat this pizza with a fork… which I’m sure is the least of anyone’s worries so long as it tastes good. Most parts of Italy you’ll find eat their pizza with a knife and fork so it’s not a sin!

There’s no wrong way to dress a pizza. We all know this. If you’re looking for a good red sauce you can always use my go-to Homemade Marinara. If you like your pizza sauce on the sweeter side just add a little bit of sugar to the marinara when heating it up. Last thing, when squeezing the water out of the cauliflower be careful to start… it does retain heat for a long time so don’t burn yourself. And squeeze the heck out of it. You’ll be surprised how much water is in cauliflower. Have fun!

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CAULIFLOWER PIZZA CRUST
Servings
serving
Ingredients
Servings
serving
Ingredients
Instructions
  1. Cut the florets off the cauliflower head, place them into a food processor and run it through until everything is riced super fine. Place everything into a bowl and cover with a damp paper towel. Microwave for 5 minutes.
  2. Fold the cheesecloth in half and place over a strainer, pour the steamed cauliflower into the cheesecloth and let it cool for about 15-20 minutes. Grab all corners of the cheesecloth and squeeze the cauliflower over and over until all the water is removed.
  3. Toss the cauliflower back into the bowel making sure it’s not hot still. Add the egg, Romano cheese, mozzarella, garlic powder, oregano, and salt. Mix everything kneading it altogether like a dough.
  4. Place some parchment paper onto a baking sheet and spread the cauliflower dough in any shape you like to no thicker than ¼ inch. Bake at 450 F for about 15-20 minutes.
  5. Top the pizza crust with any of your favorite sauces, cheeses and/or toppings and bake for about another 10-15 minutes.

PORTOBELLO PIZZA

Going low-carb conscious has been a fad diet that’s stuck for many years because when done properly can be a very healthy lifestyle, reaping many benefits like the obvious weight loss but also help manage diabetes.

For the most part, in a healthful manner; a low-carb diet can be beneficial for those who are gluten intolerant as well since it does rule out most refined breads or anything of high carb made from wheat, barley and rye. While I’m personally not gluten-intolerant, I do find myself to have more sustainable energy throughout the day by eliminating these refined carbs for the most part, and find healthier alternatives that tastes just as good. If not, better!

I kept this recipe super basic and simple so that you have a clean slate to add any of your favorite toppings. I love getting turkey Italian sausage and using that once in a while or doing a quick saute of some thinly slice bell peppers, onions, black olives… okay, seriously anything! I’ve done a Greek style of fresh red onion, sauted spinach with garlic and crumbled feta. SO GOOD! And if you really want to get creative, instead of marinara you can use an alfredo sauce to make a white pizza which up to you can omit any cheese or not. I love keeping marinara on hand, freezing small containers. There’s nothing better than a Homemade Marinara!

One more thing before I shush! Use baby bella mushrooms instead for bite-sized appetizers. All you have to do is remove the stem (no gills) and you don’t have to broil before stuffing them. As always, have fun and get creative. Make the recipe your own and if you come up with something amazing, please share!

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PORTOBELLO PIZZA
Instructions
  1. Remove the stems and use a grapefruit spoon (even a regular spoon will work) to scrape against the gills going along the curvature of the mushroom. Throw them away.
  2. Spray the bottom of a baking dish with olive oil cooking spray. Place the mushrooms in the dish and drizzle the tops with a little olive oil. Place the baking dish in the broiler on high for about 3-5 minutes depending on how thick the mushrooms are.
  3. Flip them, broil for another few minutes and remove from the broiler.
  4. Spoon the marinara sauce into the mushroom caps, sprinkle with as much or little red pepper flakes and grated Romano cheese. Then, top with your favorite shredded cheese and garnish with dried oregano.
  5. Place the baking dish back under the broiler for about another 3-5 minutes or until the cheese is golden.