Protein Packed Pizzas – GF, Dairy Free, Vegan

I finally ate a gluten free pizza that actually tasted like pizza! OMG!!!!!!!!

Inspired by this recipe for quinoa pizza crusts and by this recipe for cheesy cauliflower cream, I set out this morning to experiment. I just bought a new non-stick baking tray and it was, I don’t know, useless. I greased it just to be safe but the batter kept getting stuck to the pan and we had to scrape it off. Eventually, I ended up cooking it on the stove in a frying pan with a lid on top. Long ago, when I was making pancakes for the first time in my non-stick pan, I had greased it lightly and the pancake batter got stuck to it. The second time, I skipped greasing the pan and my pancakes turned out beautifully. Maybe I should try just placing the batter on the baking tray without greasing it first? Will experiment next time!

The pizza crust was a bit on the soft side but it was quite pleasant. It’s rather floppy so you would have to eat it with a knife and fork. I’m not complaining about that though. I usually avoid eating with my bare hands anyway! While it was cooking, I was just amazed at how “pizza-like” it smelled! This is so fantastic. It’s like junk food that’s not really junk! It’s clean and it’s fresh and it’s healthy! Extra protein too!

Protein Packed Pizzas - GF, Dairy Free, Vegan

Protein Packed Pizzas – GF, Dairy Free, Vegan

 

The following recipe makes 2 small sized pizzas.

INGREDIENTS:

  • 3/4 cup cooked quinoa
  • A quarter of a cauliflower for preparing something I like to call Caulicheese
  • Salt
  • Lemon juice
  • 1 flax egg. See directions below
  • Your herbs: Oregano, basil, parsley, etc. according to preference
  • Diced tomatoes
  • Pizza sauce. See directions below
  • Olives
  • Onions/green onions
  • Capsicum
  • 1 tbsp coriander powder
  • Rice flour (optional)

DIRECTIONS

  • Make the Caulicheese: Cut up the cauliflower into smaller florets and place in a pot. Add water, salt and 1/2 tbsp lemon juice. Bring to a boil, then simmer for around 15-20 minutes until cauliflower is soft and tender. When the cauliflower is done, drain the water and put it in a blender, or in a bowl if using a hand mixer. The cauliflower should turn into a creamy puree. Add a pinch of salt to this. If you can still smell that cauliflowery smell, add some more lemon juice. Add 1 tbsp coriander powder for flavour. Add any other flavours you like – onion powder, garlic powder, etc.
  • Make the pizza sauce: To make your own pizza/pasta sauce, heat up some oil in a saucepan and add onions, herbs, coriander leaves, and coriander powder and saute until fragrant. Then add a little tomato paste and cook for a minute or so until the flavours have all combined.
  • Make the flax egg: While the cauliflower is being cooked, prepare flax egg by mixing 3 tbsp of water with 1 tbsp of ground flax seeds. Set aside for 15 minutes at least to gel.
  • Make the batter: To the quinoa, add a pinch of salt and your herbs – I used only oregano. Blend using a hand mixer or blender until the quinoa forms a doughy like texture. It’s rather sticky. I added 1-2 tbsp of rice flour. If you skip the rice flour, the crust will be very difficult to flip. You will need two pans then and will have to slide it off one pan and into the other. Adding rice flour holds it together.
    Once your batter is ready, add the flax egg and mix in using the blender or a spoon.
  • Scoop an amount of the batter and with wet/oily fingers, flatten the batter in a non-stick frying pan.
  • On medium heat and with a lid on, let the pizza crust cook for about 7-8 minutes. Check for doneness. If you feel like you want it crispier, cook it for a little longer. When it’s done, flip it over using a spatula and add your toppings.
  • First top your pizza crust with tomato sauce. Then add the caulicheese on top. Sprinkle any herbs or flavours you might want. Top with tomatoes, onions/green onions, capsicum, olives, etc.
  • Put the lid on again and cook for another 8 minutes. Check for doneness. Again, cook for a little longer if you want it to be crispier.
  • Sink your teeth in and enjoy! 😀
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Dairy Free Alfredo Pasta? Is it true?!

IT IS! IT REALLY REALLY IS!

I bought some rice milk the other day. Since I’m the only person having it at home, there’s quite a lot left over and I didn’t want it to go to waste. I started looking for recipes I could make using the rice milk. I googled for pasta sauces with rice milk and happened to find this AMAZING recipe for dairy free alfredo sauce by Chocolate Covered Katie.

It tasted so similar to the white pasta sauce that I used to make before my gluten free/lactose free days! I have been craving white pasta for so darn long and honestly, I wasn’t expecting it to taste like this. Why? Because this sauce is made from…

CAULIFLOWERS!

Can you believe it?! Holy Jalapeno! Cauliflowers?! But it tastes so so so gooooood! It tasted creamy and cheesy and so awesome! I generally hate the smell of cauliflowers when they’re boiled but this one didn’t smell much like cauliflowers at all! I can’t believe it! Finally a dairy free alfredo sauce that can be made without mock cheese and nutritional yeast (both of which I can never find in the supermarkets)! I tweaked the recipe a bit to suit my tastes. This isn’t low FODMAP, mind.

Creamy, Dairy Free, Cauliflower Alfredo Sauce

Creamy, Dairy Free, Cauliflower Alfredo Sauce

INGREDIENTS

  • Cooked pasta
  • Half a medium-sized cauliflower, cut into smaller florets
  • 1/4 cup rice milk (or any other milk you like). You might need more milk though. Read directions below
  • Salt
  • Olive oil
  • 1 tbsp coriander powder
  • A handful of coriander leaves
  • 1 tbsp dried oregano leaves
  • A little freshly squeezed lemon juice. 1 tbsp should be enough
  • Olives, tomatoes, and any other veggies to top with

DIRECTIONS

  • Put the cauliflower in a pot and pour in some milk. The milk should be enough for boiling the cauliflower in so it’s cooked well. Put as much is needed to cook the cauliflower. I would say for half a cauliflower, 1/4 – 1/2 cup of milk should be enough.
  • Add 1 tbsp olive oil, salt and lemon juice. Bring to a boil and then cover the pot and simmer. Cook for 15-20 minutes until the cauliflower is soft and tender.
  • Pour contents into a blender or use your hand mixer and make a puree out of this.
  • In a saucepan, add some olive oil. Throw in some oregano, coriander leaves, and coriander powder. You can also add parsley, basil, garlic powder, etc. Saute until fragrant.
  • Add the cauliflower sauce and mix everything up so it’s all evenly distributed.
  • Add the pasta and mix.
  • Add olives, tomatoes or any other veggies

I actually forgot to add the lemon juice before boiling. I added it later, before making a puree out of the cauliflower and milk. Prior to that, the pot smelled like cauliflowers and that smell really puts me off. I hate eating cauliflowers that smell too cauliflowery. But adding the lemon juice made the smell go away! I was googling how to get rid of the smell when cooking cauliflowers, and an interesting tip I read online was to add a bay leaf to the pot. I might just try that some other time! Sounds cool!

Quinoa Pilaf – Gluten Free, vegan, low FODMAP

I put up a pasta recipe before, suitable for those on the low FODMAP diet. I pretty much used the same recipe but used quinoa instead of pasta.

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Quinoa Pilaf

Click on image: 12 packs for $38.05 on Amazon

Click on image: 12 packs for $38.05 on Amazon

INGREDIENTS

  • Cooked quinoa (Click here to read about preparing quinoa)
  • 1 tbsp coriander powder
  • A handful of coriander leaves
  • Spring onions (green part only if low FODMAP)
  • Tomatoes
  • Olives
  • Salt to taste
  • 2 tbsp olive oil
  • Other flavours you can use if you like are oregano, parsley, basil, cumin powder, fenugreek, garam masala, etc.

DIRECTIONS

  • In a saucepan, pour the olive oil and let it heat up
  • Add coriander powder, coriander leaves, and spring onions. Saute until fragrant
  • Add tomatoes. Stir it all and mix everything up so its distributed evenly. Do this for a few minutes until the tomatoes become soft.
  • Add some salt to taste
  • Toss in some quinoa and mix it all up so everything is nicely heated
  • Take the pan off heat and add olives
  • You can top it with broccoli, carrots, corn, green beans, etc.

ANOTHER IDEA

I just tried this and I’m eating it right now. It is phenomenal! Really really good! I used the leftover quinoa to make potato quinoa patties. Since there was a fair bit left over, the quinoa formed a sort of crust for the patties making them nice and crispy without breaking apart!

Gluten free, vegan, low FODMAP pasta

This is one of those recipes you turn to on your “off days.” You know, when you’ve just been glutened or something, and you’re trying to heal and want your digestive system to rest for a couple days so you eat plain and simple foods. Since I found out (the hard way) that too much tomato sauce/paste isn’t good on a low FODMAP diet, I’ve been looking high and low for a pasta recipe that would still have some flavour. For a long time, I was just eating pasta noodles topped with olives and lettuce because I was so afraid I would end up getting sick from eating a more complex meal. Yeah, that was awful. There was barely any taste and I was too afraid to even add any seasoning. Mind, this isn’t one of those extravagant, restaurant style pastas. It’s a simple home cooked meal with simple flavours. A bit bland for some perhaps, but a welcome change from eating only rice and potatoes on “off days.” I browsed recipe after recipe and finally ended up with the recipe below. I just wing it for the quantities. You can add how much ever you like!

GF, vegan, low FODMAP pasta with lettuce

GF, vegan, low FODMAP pasta with lettuce

INGREDIENTS

  • Pasta (I use Peacock’s Gluten Free Brown Rice Spaghetti)
  • Chopped tomatoes
  • Green onions sliced into small pieces (ONLY the green part if you’re on a low FODMAP diet)
  • A handful of coriander leaves
  • 1 tbsp coriander powder
  • Dried oregano according to preference
  • Olives
  • 2 tbsp Olive oil
  • Any other herbs or toppings you like!

DIRECTIONS

  • Cook pasta according to directions on the packet
  • In a saucepan, pour some olive oil and let it heat up a bit
  • Add the coriander powder, coriander leaves, green onions and oregano. Saute until fragrant. You can also choose to add things like parsley, basil, celery, carrots, onions, etc.
  • Add tomatoes and stir it around a bit. Do this for a few minutes. I usually cook mine until it is a bit mushy but not like pulp or puree.
  • Add the pasta to the saucepan, mix it all up and cook for a few minutes so everything is nice and heated
  • Top with olives, broccoli, anything you like! I usually add black and green olives on top, and serve with a side of fresh lettuce