How to make gluten free cauliflower pizza

So for lent I decided to give up gluten and I’m shocked at how well I’ve managed to keep it up. Me and my housemate have used it as a great excuse to actually have a go at different recipes we’ve seen all over Instagram and wanted to try for ages like courgette pasta and cauliflower pizza dishes. Sweet potato brownies is next on the agenda so I will keep you posted!

This gluten free alternative is a great healthy option for dinner parties, a sharing evening meal and even better when there are leftovers for lunch the day after.

I was so surprised how much the cauliflower base started to look like dough as it cooked in the oven and it really didn’t take too much effort. The only difference was that it didn’t turn out quite the same shape as a pizza as we’d have liked… but it was a our first go. There is room for improvement!

We topped one with veggies and the other with pesto chicken – both very scrummy and we recommend to try!

Read more: Gluten free chocolate cake recipe

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Ingredients

  • 1 head cauliflower, stalk removed
  • 1/2 cup shredded mozzarella
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon Italian herbs
  • A few grind of cracked black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 eggs, lightly beaten

Instructions

  1. Preheat the oven to 180 degrees and line a baking sheet with parchment paper.
  2. Break and chop the cauliflower into small florets and pulse in a food processor until fine.
  3. Steam and drain well. (We put it on top of kitchen roll to help get the moisture out)
  4. Once you have let the cauliflower cool, combine it with the rest of the ingredients.IMG_1599
  5. Transfer to the middle of the baking sheet. What I would recommend – that we didn’t do and should have done – is spread it into a circle to try and resemble a pizza crust.
  6. Bake for 20 minutes.
  7. Add desired toppings and bake an additional 10 minutes.

Top it up

For the veggie one we covered the base with tomato passata, chopped peppers, sweetcorn, red onion and grated cheese.

For the meaty one we fried the chicken in a little coconut oil and pesto before topping on to the tomato passata, onion, sweetcorn and adding cheese.

Read more: Baking cake with veggies

The might not be circular shape but I think they look pretty damn close to squared-shaped pizzas! Can you even tell from the pics that the bases are made from a vegetable? I hope you try this at home and enjoy experimenting with gluten-free options as much as we have.

Love Leeanna xo

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Summertime Healthy Dinner Inspiration

I’ve mentioned it a few times on my blog and am gradually fulfilling my New Years’ resolution to learn how to cook. Well i’ve recently made substantial progress and finally cooked my first ever meal for my family so I thought I ‘just have to blog about this’ huge step of my life! They were very wary to start with but gave me a chance and left the kitchen to me.

I decided to make a few different dishes- something everyone can pick at and food that’s healthy. Well really I thought if anything goes wrong, at least there might be one good dish still standing haha! It’s so nice that the evenings are light again and being at home is great because we have a lovely garden to sit outside and eat together. So I went for a BBQ-esque summer time meal- food that can be cooked on the barbecue or just as well in the oven (gotta be prepared for the English summertime weather!)

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On the menu:

  • Soy sauce and honey marinated chicken
  • Light Halloumi cheese, cherry tomato and mixed pepper skewers coated in lemon, olive oil, chili and mixed herbs
  •  Roasted sweet potatoes drizzled with olive oil, rosemary and lots of black pepper (bake for a good half hour/45 mins to get them crispy)
  • Grilled asparagus wrapped in parma ham- so easy to chuck on the BBQ on hot days
  • Tomato and cucumber salad tossed in lemon juice, olive oil and seasoning- Tasted lush with the chicken!

I even made a garlic mayo to go with the sweet potato wedges! So easy to do- I just mixed 2 tablespoons of mayonnaise with 1 crushed garlic clove, a squeeze of lemon juice and some black pepper. It tasted sooo good with the sweet potato!

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I’d only tried the Cypriot cheese for the first time on Friday so I think my family were very impressed that I actually manged to cook a good dish with it! Everything went down a treat which made me happy! I can actually cook, yay!

If you’re like me and not quite the Jamie Oliver or Nigella Lawson just yet, surprise your family and friends with these dishes this Summer. Light, easy and very tasty.

Happy cooking!

Love Leeanna xo

Healthy lunch box idea: Homemade vegetable couscous

I do love watching the show Come Dine With Me whenever i’m having a lazy day and I’ve always thought to myself- what an earth would I make for dinner guests. And all that came to mind was ‘I can make a banging dish of bean on toast’.

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Well I’ve been brave and got a bit adventurous by having a go at making my own vegetable couscous from scratch. I know it’s not very adventurous really- as I figured out it’s SO easy to make! But it’s a nicer way to be able to choose your own ingredients and spend less money on pots from the supermarket which might have hidden nasties! And it’s a great and simple meal to prep on a Sunday night to last you throughout the week.

Ingredients:

  • 2 courgettes
  • 1 large red pepper
  • 4 large ripe tomatoes
  • 2 red onions
  • 2 carrots
  • 4 large garlic cloves
  • 2 tbsp olive oil
  • 300g couscous
  • 500 ml of boiling water mixed with vegetable stock
  • Half a cup of peas boiled
  • 1 Tbs of butter
  • All spice seasoning
  • Mixed herbs
  • Salt and black pepper

Steps

  1. Get chopping! Peel and chop up the veg- cutting the tomatoes and onions into quarter chunks. Add these to a roasting tin with the garlic cloves peeled but whole and drizzle over the olive oil. Season with salt and pepper.
  2. Cook in a pre-heated oven for 45-50 minutes until soft- checking them and giving them a stir throughout.
  3. Meanwhile, put the couscous into a bowl and pour over the stock (or just boiling water if you’d prefer). Cover and leave for 5 minutes to allow the grains to soak up the water. This was the fun bit- taking the foil off to see it had all expanded and using a fork to make it all fluffy!
  4. While fluffing it up, stir in the butter, mixed herbs and all-spice seasoning to taste and then add your roasted veggies and peas.

And wholla you’ve got yummy couscous for the week! It makes so much that I froze half of the mix for another week. It goes great with curry as an alternative to rice and is the perfect chicken or fish salad accompaniment for your weekday lunch boxes- or just great in a bowl on it’s own!

I hope you enjoy the recipe!

Love Leeanna xo