Cauliflower Pizza

Ingredients

1 small to medium sized head of cauliflower - should yield 2 to 3 cups once processed

2 tablespoons shredded Parmesan cheese

1 cup mozzarella cheese

1 egg

Kosher salt and freshly ground pepper

½ teaspoon garlic powder

½ onion powder

½ teaspoon basil

½ teaspoon oregano

1 cup pizza, tomato or marinara sauce

Toppings

1-2 cups mozzarella cheese

Instructions

Preheat oven to 450 degrees F.

Remove the stems from the cauliflower and cut into chunks, Place the cauliflower into a food processor and pulse it until it resembles the texture of rice. If you don't have a food processor, you can use a cheese grater.

Microwave the processed cauliflower uncovered in a microwave safe bowl for approximately 4-5 minutes on high. Remove it from the microwave and allow it to cool for at least 4-5 minutes (trust me don't rush this step!). After the cauliflower is slightly cooled, place it in a kitchen towel and squeeze all the liquid out of it. Squeeze as much liquid as possible. 


Combine the cooked cauliflower, cheeses, egg, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture out onto lightly greased pizza pan in the shape of a pizza crust. 


Bake the crust for approximately 10-15 minutes (depending on your oven), or until the crust is golden and crispy. After the crust is golden remove it from the oven and add your toppings.


Place the pizza back in the oven, bake for about another 10 minutes until the cheese is melted and bubbly.

Gluten Free Oatmeal Raisin Drop Cookies

Last night I tried to convert my Low Fat, Low-Cholesterol Oatmeal Raisin Drop Cookies to gluten free. I replaced the flour with oat flour. FAIL! The cookies ran together into one giant cookie. Today I started over and successfully converted the recipe with the following ingredients.

On a different note, I thought the giant cookie disaster would make a great topping for a gluten free apple crisp.

Ingredients

1/2 cup brown rice flour

2 tablespoons potato starch

1 tablespoon tapioca starch

½ teaspoon xanthan gum
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 1/2 c. Quaker Oats
1/4 cup butter

1/4 cup shortening

3/4 c. firmly packed light brown sugar
1 egg

1 tbsp. molasses
2 tbsp. water
1 tsp. vanilla
1/2 c. raisins

Preparation

 
In a medium-size bowl, combine brown rice flour, potato starch, tapioca starch, xanthan gum, baking powder, salt and cinnamon. Stir in oats.
 
In a medium-sized bowl, cream butter, shortening and brown sugar until light and fluffy. Add egg, molasses, water, vanilla and beat until incorporated.

Add dry ingredients and stir with wooden spoon vigorously until dry ingredients are moistened. Fold in raisins.
 
Drop by tablespoons 2 inches apart onto an ungreased cookie sheet.
 
Bake in a preheated 350 F. degree oven for 13 to 15 minutes or until

done. Remove cookies at once to wire rack to cool.

Yield: 2 1/2 to 3 dozen cookies.
 

Low Fat Low-Cholesterol Oatmeal Raisin Drop Cookies

Ingredients

1 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
3/4 c. firmly packed light brown sugar
1 1/2 c. Quaker Oats
1/2 c. corn oil
1 egg, beaten

1 tbsp. molasses
2 tbsp. water
1 tsp. vanilla
1/2 c. raisins

Preparation

 
In a medium-size bowl, combine flour, baking powder, salt and

cinnamon. Add sugar, stir in oats.
 
Make a well in the center; add oil, egg, molasses, water, vanilla and raisins.

Stir vigorously until dry ingredients are moistened.
 
Drop by tablespoons 2 inches apart onto an ungreased cookie sheet.
 
Bake in a preheated 350 degree oven for 13 to 15 minutes or until

done. Remove cookies at once to wire rack to cool.
 
Yield: 2 1/2 to 3 dozen cookies.
 
Cook’s Notes: