Spaghetti Squash Crust Pizza

http://joandsue.blogspot.ca/2013/03/spaghetti-squash-crust-pizza.html

 

If you have followed our blog at all you know Sue and I have shared a couple of  different vegetable crust pizza recipes. Our Cauliflower Crust Pizza and our Spinach Crust Pizza have been very popular.

Lately I have been all over everything spaghetti squash so I decided to see if I could come up with a spaghetti squash pizza crust. This one is definitely my favorite of the veggie crusts thus far.

For one quarter of its pizza-y deliciousness the nutritional info is:

Calories: 212

Fat: 10

Carbs: 14

Protein: 16

Umm....yeah.....that's for 1/4 of the pizza. That's HUGE people!

 

This is only 1/8 of the pizza. So...only 106 calories!! Crazy, right?

 

Spaghetti Squash Crust Pizza

 

Ingredients

4 cups cooked spaghetti squash (2 small)

1 cup mozzarella (partly skim/shredded)

1 egg

2 egg whites

2 cloves garlic, minced

1 tsp oregano, dried

1 tsp parsley, dried

salt & pepper

 

Toppings

1 cup mushrooms, chopped

1/4 onion, diced

1/4 cup pizza sauce

1 cup fresh spinach, torn

1/2 cup Parmesan cheese (shredded)

 

Directions

Preheat oven to 400. Line pizza pan with parchment paper (DO NOT skip the parchment paper!!). Set aside.

Press your spaghetti squash in a strainer to get out any excess moisture (or use cheesecloth).

In a large bowl, combine spaghetti squash, mozza cheese, egg & whites, garlic, and spices. Mix together until well combined.

Let sit for a few minutes - if you notice a lot of liquid gathering in the bottom of the bowl then drain it off.

Press the squash mixture evenly into the prepared pizza pan.

 

 

Bake at 400 for 12 - 15 minutes, until crust appears dry.

While the crust is baking - saute the mushrooms and onion in a fry pan until mushrooms are soft and onions are translucent. Remove from heat.

Remove pizza crust from oven.

 

 

Spread the pizza sauce over the crust. Spread your onion and mushrooms and spinach over the sauce. Top with the Parmesan cheese.

 

 

Return to 400 degree oven and bake another 10 - 15 minutes or so - until cheese is bubbly and edges of crust are browned. You can place under the broiler for a minute or two if you really want to brown things up.

 

 

Let sit for about 5 minutes before cutting. You can use the parchment paper to slide it off the pan to make it easier to cut. (Just run a butter knife around the edge to loosen from the sides of the pan)

 

 

Dig in!!

This veggie crust is a little higher in calories than the cauliflower and the spinach version BUT is still way less than "regular" pizza. It does have more protein than the other versions and is still less carbs than a "regular" pizza.

Oh, yeah, I should probably mention you won't be able to pick this up to eat it...maybe when it is cold but definitely not when it is hot.

Break out the forks people!!

I know I tend to ramble on when I like a new dish but I can't help it.

This is just so tasty...

and healthy...

and pizza-y....

and

addicting!

Try it...you'll see why I can't shut up about it. :)

 

Be sure to stop by Jam Hands and Six Sister's Stuff and Love Bakes Good Cakes for some fantastic links!!

Homemade Sugar-Free Ketchup

 http://www.spoonfulofsugarfree.com/2012/04/12/homemade-sugar-free-ketchup/

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 3 cups

~Dairy-free, soy-free, gluten-free, vegan, paleo, corn-free, and sugar-free ketchup!

Ingredients

• 12 oz. tomato paste
• 4 Tablespoons apple cider vinegar
• 1 Tablespoon mustard
• 1/4 cup+2 Tablespoons water
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/4 teaspoon garlic powder

Instructions

1. Combine all ingredients and whisk until combined. You may wish to blend in order to ensure the spices are evenly mixed throughout.
2. It is best to let the ketchup sit together in the fridge for a couple of hours, or overnight, before serving so that the flavors blend together well.
3. Store in an airtight container in fridge.

Notes

Check the ingredients of your tomato paste. The only item listed should be tomatoes.

Quick Mexican "Rice"

Sarahshmara

                                                from Fast Paleo

• Servings : 4
• Prep Time : 0m
• Cook Time : 4m
• Ready In : 0m
• 

Grate cauliflower using shredding attachment on your food processor, or shred by hand with a grater. Saute cauliflower and onion in a generous amount of coconut oil until almost softened, then add garlic and spices (to taste). Cook until fragrant, 2-3 minutes longer. Take of heat, still in cilantro, and serve!

Ingredients

• 1 head cauliflower
• 1 onion, chopped
• 2 cloves garlic, minced
• chili powder
• cumin
• salt
• coconut oil
• handful of cilantro, chopped

No Carb Flax Bread- not for whole30

He shows how to make this.
BAWAL there is a swear word at the end as he reaches up to turn off the camera! :(

http://www.youtube.com/watch?v=aMRB2I_8jJM

Creamy Paleo Caesar Salad Dressing

http://www.cavemanbistro.com/2012/08/08/creamy-paleo-caesar-salad-dressing/

 

August 8, 2012 6 Comments


Sauces seem to confound people. Especially after they embrace a Paleo lifestyle. Is it clean? How do I make it Paleo? Does anyone have an easy recipe for mayo made with bacon fat?
To make a sauce or dressing Paleo, there are a lot of simple substitutions you can make like switching olive oil for vegetable oil, or simply removing the sugar as an ingredient.
When I first switched to Paleo, I spent a lot of time searching out recipes for a decent Caesar salad dressing recipe. I tried a lot of them, including ones that had me making homemade mayonnaise from olive oil, and some that had mayo made from bacon fat, and some that had me cooking coddled eggs by the dozen. Way too complicated! “We need dinner now!” screamed my family. So my search for a clean version that was simple enough to prepare on a weeknight continued.
Salad dressings are simple emulsifications, and creamy dressings are closer to what are known as permanent emulsifications. For more information on how to bind dissimilar ingredients together please see this article “Emulsion” by Danilo Alfaro in the Culinary Arts section of About.com.
With this creamy dressing recipe, we are essentially making the mayonnaise at the same time we are making the rest of the dressing, right in the blender. What’s more, is that since the dressing doesn’t contain eggs, leftovers will keep for weeks in the refrigerator, so double or triple your batch to always have some on hand. Also, since we are using Olive Oil as an ingredient, when leftovers are kept in the fridge, the oil solidifies, and prevents the emulsification from separating, meaning it’s just as creamy two weeks later, as it was the day you made it.
This simple recipe will take less than two minutes to prepare once you have the ingredients in front of you. And there is very little prep other than squeezing some fresh lemon juice. Make a batch for some salad, or marinate some chicken in some for a tasty sauté. Enjoy!
Ingredients: (Yield aprox 10oz.)
- Juice of 2 small lemons (aprox 1/2 cup)
- 6 whole garlic cloves
- 2TBS Dijon mustard
- 1 small tin of anchovy fillets in olive oil (2oz.)
- Fresh ground black pepper to taste
- 1/2 cup extra-virgin olive oil
Procedure:
Combine lemon juice, garlic, mustard, anchovies(and the oil they came in!) and pepper in a blender. Cover blender and pulse blender to roughly combine all ingredients. When combined, blend on low until smooth (aprox 20 seconds.) Scrape down sides of blender to make sure everything is incorporated. Taste and adjust to your preference with a bit more lemon juice, mustard, salt or pepper. Once satisfied with flavor proceed to next step.
With blender running on low speed setting, drizzle olive oil in until dressing is extended and well combined (aprox 30 seconds.) Use immediately or refrigerate in a sealed container to have on hand.