Chicken and Artichoke Cauliflower Crust Pizza

Chicken and Artichoke Cauliflower Crust Pizza

Being back solidly on a low carb, paleo type diet has caused me to "re-visit" some of my old favorite recipes.  Back in about 2001, in my Extreme Lo-Carb Cuisine book, (published by Adams Media, Inc.), I published the first "Rice-A-Flower" recipe, and with it "Fried Rice-A-Flower."  It's amazing what I'm seeing on the internet now!  Folks are taking that kernel of an idea the Lord gave me way back when and doing some crazy amazing things with it!  I'm seeing all sorts of bread products made from eggs and cauliflower.  Crazy cool!  So, the other day I made one of them, of course with my own personal twists.  My friends asked if I would please type it up.  Here it is, all dressed up in it's "Sunday best" as Chicken and Artichoke Cauliflower Crust Pizza.  Enjoy!

Chicken and Artichoke Cauliflower Crust Pizza
Serves 4

In a food processor, finely chop one head cauliflower -- about 4 cups.  I find it easiest to use the chopping blade and feed the florets through the chute one at a time.  There's much less stopping and having to scrape the sides and such.

Bring a pot of water to a boil and add the riced cauliflower.  Boil it for about 4 minutes, then drain it through a cloth-lined strainer.  Watch out for boil-overs!  Set the strainer aside to drain and let the cauliflower cool down enough to work with.  If there's a hook available the cloth can be tied up and hung like cheese to drain.  Once it's cool enough to handle, squeeze out as much water as possible.  I ended up with only about a cup of cauliflower left once it was cooked and drained.

Line a large ("quarter sheet"), baking sheet with parchment paper and spray it with cooking oil spray. Set this aside.  Pre-heat the oven to 425F.

In a mixing bowl with an electric mixer combine well:

The cooked, drained, riced cauliflower (above)
4 eggs
2 cups shredded mozzarella cheese
1 tablespoon Italian seasonings
4 teaspoons fresh, minced garlic (about 4 cloves)
1 1/2 teaspoons dried, minced onion
1 teaspoon Real Sea Salt
1/4 teaspoon paprika

Using a large spatula or the back of a spoon, smooth the batter over the parchment lined baking sheet to form a crust.  Bake it until it is becoming lightly browned, about 20 - 25 minutes at 425F.

At this point, several things can be done with the crust -- it can simply be topped with an additional 2 cups of cheese and baked for another 7 minutes or so until the cheese is melted.*  OR it can be topped with marinara (red) sauce and traditional pizza toppings and baked as suggested...


OR, it can be made into Chicken and Artichoke Pizza!  Instructions below:

Spread about 1/2 cup Ranch salad dressing (good quality) atop the crust.  Top with:

2 cups chopped, cooked chicken
1 - 5 ounce jar natural artichoke hearts, drained and cut into smaller pieces

Additional, optional ingredients:

1 - 10 ounce can natural olives, sliced
4 mushrooms, sliced

Top the pizza with 2 cups shredded Italian-style cheese and about 1/4 cup Parmesan cheese.  Lightly sprinkle the cheeses with 1/2 teaspoon garlic granules and 1/2 teaspoon dried basil leaves.

Bake it at 425F for about 7 minutes, or until the cheese is melted.  Enjoy!


*Last time I made it with just the cheese topping.  I took two leftover pieces and put them cheese-side together and grilled them to make a Cauliflower Grilled Cheese Sandwich!  Yummy!

Raw Coconut Pecan Balls

Raw Coconut Pecan Balls

This simple recipe is packed with superfoods.  Enjoy a treat and give your body some powerhouse foods.  What's not to like??  I've read a number of articles on many websites that recommend folks eat 2 tablespoons of virgin coconut oil daily.  Here's one way to make it easier to get it in.  Enjoy!

Raw Coconut Pecan Balls
makes about 20 treats

In a bowl with an electric mixer, cream 1/2 cup coconut oil.

Add and combine well:

2 tablespoons ground flaxseed meal + 1/4 cup water, combine and let gel a few minutes
3 packets stevia based sweetener
2 tablespoons coconut sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/8 teaspoon Real sea salt

Add, mixing well:

1 cup shredded unsweetened coconut

Then:

1/2 cup broken pecan pieces.

Drop by tablespoon size scoops and chill until ready to serve.  Garnish with cinnamon and stevia, if desired.  Enjoy!

Note:  1/3 cup unsweetened carob chips can be added at the same time as the pecans.  They'll need more care in scooping, but it's worth it :)

Golden Chicken Veggie Soup -- Quick and easy low carb, paleo comfort!

Golden Chicken Veggie Soup

This soup is so delicious, as well as being quick and easy to make.  It starts out with some made-ahead chicken broth, (or organic broth from the store), pre-cooked chicken, and quick cooks the veggies.  It takes less than 30 minutes start to finish.  It's, also, very nutritious with all the garlic and onions and home made broth.  It's good and good for what ails ya'!

Golden Chicken Veggie Soup 
Makes about 4 servings

In a soup pot, place about 2 cups home made chicken broth or organic broth from the store.  Add the following veggies to the pot:

1 Yukon Gold potato, parsnip or turnip, peeled and 1/2" dice, about 1 cup total (don't use the potato for low carb) 
1 onion, about 3" diameter, 1/2" dice
4 cloves garlic, minced, about 1 tablespoon, chopped
4 mushrooms, sliced, about 1/2 cup

Cover the pot and bring it to a boil.  Reduce the heat and simmer for about 5 minutes, or until the potatoes are fork-tender.

Add:

6 cups home made chicken broth (as above)
3 cups diced, cooked chicken
3 cups chopped, fresh spinach
(See *Note about the following herbs and spices)
1 teaspoon Rosemary, finely chopped
1 teaspoon parsley flakes
1/2 teaspoon thyme leaves
1 teaspoon chopped chives
6 fennel or anise seeds
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/2 teaspoon lemon pepper
1 teaspoon Adobo seasoning
1 teaspoon Real Sea Salt (or to taste)

*Note:  If all the herbs are not available, just omit them or substitute others.  Herbs are both nutritious and delicious!

Bring the soup to a boil, and skim off and discard any foam that comes to the surface.  Reduce the heat to simmering and add:

2 to 3 tablespoons non-GMO cornstarch or potato starch (or whatever thickener is appropriate) mixed into 1/4 cup cold water (optional)

Stir the soup until the starch is evenly distributed throughout.  Serve and enjoy!

Super Foods Cookies -- Cranberry and Oatmeal (Oatmeal Raisin)

Super Foods Cookies

These cookies are practically all fiber and healthy fats.  Loaded with flax, chia and coconut, they pack a powerful punch nutritionally, yet they are delicious!

Super Foods Cookies
Makes about 30 cookies

Pre-heat oven to 375F.  Line a baking sheet with parchment paper, and set it aside.

In a cup, measure 1 teaspoon chia seeds and 3 tablespoons hot water.  Allow this to sit and gel for about 10 minutes.  When it is ready, it will be very jelly-like.  It won't be watery any more.

In a mixing bowl with an electric mixer, beat until light:

1/4 cup coconut oil, solid (chill if necessary)
1/4 cup chia jelly (see paragraph above)

Add and mix well:

1/2 cup coconut sugar
1/2 cup Stevia in the Raw (measurable stevia product) or 1/2 cup other natural sweetener

Add and beat until mixed:

1 egg
1 teaspoon vanilla extract (I make my own)

Add and mix until combined:

1/2 cup ground flax seed meal
1/2 cup ground coconut (I just grind up unsweetened coconut shreds with my food processor)
1/3 cup ground almonds (almond flour)
2 tablespoons potato flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 teaspoon ground cinnamon

Add and mix until combined:

1 cup rolled oats
1/3 cup dried, unsweetened cranberries (or raisins, or chocolate chips or nuts...)

Scoop by tablespoonfuls onto the parchment lined baking sheet, leaving about 1 1/2" between each cookie.  Flatten them lightly with fingers or palm.  Bake them at 375F for about 12 minutes or until they are just becoming golden.

While they are baking, place some paper towels on a work surface.  Remove the cookies from the baking sheet immediately when they are finished baking, and cool them on the paper towels.  Store them covered in the refrigerator.

Enjoy!  

Cranberry Orange Cookies -- Paleo deliciousness!

Cranberry Orange Cookies

Cranberry Orange Cookies

This is a grain free, gluten free, non glycemic sweetener, Paleo style cookie.  It could be dairy free, too, if just coconut oil is used instead of part butter and part coconut oil.  That being said, they are a very yummy sweet treat!

Pre-heat the oven to 375F.  In a large bowl combine:

1 cup almond flour

¾ cup shredded coconut 

½ cup flaxseed meal (ground)

¼ cup potato flour
1 packet unflavored gelatin (Knox)
1/2 teaspoon salt

Set this aside.  In a mixing bowl, with an electric mixer, beat until light:

1/2 cup butter

1/4 cup coconut oil

Carefully add while mixing:

1 cup coconut sugar

4 packets “Truvia” type sweetener 

Add and mix until combined:

2 eggs
1/2 tablespoon vanilla

1 tablespoon orange juice concentrate

Add the flour mixture little by little until it is mixed in.  Finally, add and mix till just combined:

1/2 cup dried unsweetened cranberries

½ cup walnut pieces (optional)

Scoop by 1/4 cupfuls or same-size ice cream scoop onto parchment lined cookie sheets.  Using fingers, flatten the tops of the cookies.

Bake at 375F for about 13 minutes. They should be just becoming firm around the edges and still very soft and puffy in the middle. Remove them from the oven and allow them to finish baking on the hot baking sheet. 

Allow them to cool completely on paper towels before storing them covered with paper towels between the layers of cookies.

Enjoy!

Raw Brownie Nuggets

Raw Brownie Nuggets

I wanted something chocolate and healthy at the same time.  I, also, thought I could use up some of the dates in my freezer.  I looked around the internet at some things other folks have come up with and then made it my own.  Here's my offering today:



Raw Brownie Nuggets
Makes about 18 cookies

In a food processor with a chopping blade, process until the nuts are finely ground:

1 1/2 cups walnuts
1/8 teaspoon sea salt

Add and process until the mixture is uniform in texture:

1 cup pitted dates
1 teaspoon vanilla (I make my own)
1/3 cup unsweetened cocoa powder
3 packets Truvia-type sweetener
1/4 teaspoon ground cinnamon

Then add 2 tablespoons water and continue to process the mixture until it clings together.  (Next time I make this, I think I'll add about 1 tablespoon of coconut oil.  I think they'll hold together better.  If anyone does this, let me know and I'll just do the edit.  Thanks!)


Using a 1 tablespoon scoop, or a regular spoon, scoop the dough either onto a serving plate or into a container with a lid.  Store tightly covered in the refrigerator.

Enjoy!