Hi everyone,

How’s every­one enjoy­ing this crazy weather? Do you think maybe one of these days it will feel like spring? I don’t know about you but I’ve had just about enough. So glad that come Sat­ur­day, my hubby and I will be on a plane bound for sunny Cal­i­for­nia. We’re head­ing out to one of our favourite cities in the world — San Fran­cisco, as well as the glo­ri­ous wine coun­try of Napa and Sonoma. We’re going to be doing some cycling there while sam­pling deli­cious wines and farm-​fresh foods. I’m also plan­ning on going for some nice long runs there which I’m cer­tain will be heav­enly. Not sure I’ll want to come back, espe­cially if the weather doesn’t get any better!

I just wanted to share a quick recipe with you that I had been mean­ing to try for quite some time. For those of you who know me, you know that I LOVE pizza. But it’s not so much the gooey cheese and top­pings that I go mad for, but instead, I’m all about the crust. In fact, when I do make my spelt pizza at home, I never add cheese. I just cover it with a home­made tomato sauce and loads of grilled veg­gies for a yummy din­ner. How­ever, when I came upon this recipe, I was intrigued. First of all, it’s gluten-​free. Sec­ondly, it’s actu­ally made with grated cau­li­flower and thirdly, it sounded pretty tasty. So, away I went, made a few tweaks and I gotta say, it was pretty good. Now it doesn’t even remotely taste like pizza dough but it works as a nice car­rier for pizza-​like top­pings. I could def­i­nitely get into this and I think you will too! Be sure to give it a try!

I used a vegan shred­ded cheese which I bought at Longo’s called Daiya. It worked really well because unlike those yucky processed vegan slices, this cheese actu­ally melted like moz­zarella and tasted good! You can cer­tainly use reg­u­lar moz­zarella but I just thought I’d share.

Unfor­tu­nately, I for­got to take a pic of the fin­ished prod­uct but trust me when I tell you, it was a winner.

Take care every­one. Stay healthy and we’ll chat again in a week or so.

Cau­li­flower Crusted Pizza

Ingredients:

¹⁄₂ large cau­li­flower, grated in food proces­sor, fit­ted with “s” blade

1 cup low­fat moz­zarella or non-​dairy cheese

1 egg, beaten

1 tsp dried rosemary

1 tsp dried oregano

salt and pep­per, to taste

Pre­heat oven to 450 degrees. Cover a round or rec­tan­gu­lar bak­ing tray with parch­ment paper. Do not use foil.

In a mix­ing bowl, com­bine all above ingredients.

Pat cau­li­flower mix­ture onto tray, spread­ing thinly.

Place in oven for approx­i­mately 25 min­utes or until golden brown and crispy. Remove from oven.

Spread tomato sauce over top of crust and add assorted vegg­gies (grilled or roasted, prefer­ably), chicken, lean beef and cheese (optional).

Bake in oven for another 10 min­utes or until heated through.

Cut into wedges and enjoy!