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Vegetarian Mushroom Stroganoff

Vegetarian Mushroom Stroganoff

The vegetarian Mushroom Stroganoff is a variation of the popular Beef Stroganoff or beef Stroganov (Russian). Beef Stroganoff is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). It originated in mid-19th-century Russia. Today, Stroganoff dishes have become…

Foolproof Yorkshire Pudding Recipe

Foolproof Yorkshire Pudding Recipe

(This foolproof yorkshire pudding recipe was first published in 2010 and garnered a lot of shares via Facebook and Pinterest.  I have recently updated this post for this Christmas season, using the WP Recipe maker for easier recipe reading.) This Christmas holiday, we have decided…

Keto Gluten free Cauliflower pizza crust recipe

Keto Gluten free Cauliflower pizza crust recipe

I have finally found a keto gluten free cauliflower pizza crust recipe which I have partially modified. Pizza is like a comfort food. The pizza crust is made with wheat, which is full of gluten and carbohydrates. This is particularly annoying when you go out for pizza night with a group of friends. In fact, very few restaurants even offer a gluten-free pizza option. For those on a gluten free diet, pizza is something we really miss.

Gluten is a binding agent. Without wheat, it is generally difficult to bake a pizza crust that is firm, easy to pick up, and eat with your fingers. This is the reason why pizza is almost always made with wheat or some kind of flour. In order to keep this recipe keto and gluten free, there is no flour used. Hurray!

This cauliflower pizza crust recipe depends on two main ingredients to do the binding work. Eggs bind ingredients together giving them strength and stability. Mozarella is by nature a stringy cheese.

String cheese is just mozzarella cheese that has been heated to 140 c degrees. At this temperature the cheese becomes very stretchy and the milk proteins move around and line up together in a row. It’s this alignment that makes string cheese so stringy! And that’s all there is to it. No strange processing. No toxic chemicals. Just the realigning of milk proteins.

Huffpost (Note: 140 celsius equals 284 Fahrenheit

I highly recommend this keto gluten free cauliflower pizza crust recipe to all my gluten free friends. You will not be disappointed. Try it and you will certainly fall in love with it!

You can make this recipe in a big batch and freeze them in an airtight container for future use. Do all the work in one go, and make the next pizza meal quick and easy.

Quick and easy cauliflower pizza crust recipe
This quick and easy keto gluten free cauliflower pizza will satisfy the pizza cravings of those who are on a keto or gluten free diet.

Keto Gluten Free Cauliflower Pizza Crust recipe

This is the best and easiest keto gluten free cauliflower pizza crust recipe
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Canadian
Servings: 4 hungry people

Equipment

  • oven
  • steamer basket

Ingredients

  • 1 head cauliflower
  • 1/4 cup parmesan cheese
  • 1 cup shredded mozarella
  • 1/2 tsp dried basil, or oregano
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 3 eggs

Instructions

  • Cut the cauliflower into small florets and pulse them in a food processor.
    main ingredient for cauliflower pizza
  • Steam the cauliflower florets for 15 minutes in a steamer, let cool and drain well
    steam the cauliflower bits for making pizza crust
  • Preheat oven to 400 degrees F. Line the baking sheet with grill mat or parchment paper.
  • Mix the parmesan cheese, mozarella cheese, spices, salt, garlic powder, eggs and beat together.
  • Put the cauliflower bits on top of the baking sheet lined with parchment paper or grill mat. Use a spatula to press and form the squeeze dried cauliflower bits into a rectangular or a round pizza crust.
    forming the cauliflower pizza crust
  • Bake the crust for 20 to 25 minutes until dry and crisp
  • Take out the cauliflower pizza crust, add your favourite toppings, and bake for another 10 minutes

Notes

For a crisp and dry pizza crust, be sure to squeeze dry the steamed cauliflower.  I suggest that you steam the cauliflower florets well in advance, and allow it time to cool.  
Drain the steamed cauliflower florets on a dry towel, or best yet, wrap them with a cheese cloth and squeeze dry.

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Quick Easy Blueberry Cobbler

Quick Easy Blueberry Cobbler

This quick easy blueberry cobbler recipe is one of my favourite for several reasons. Blueberries are rich in antioxidants, they are an excellent source of vitamins K and C, manganese, and fiber. Blueberries help prevent cancer, heart attack, lower blood pressure, boost vascular health… Read…

My YorkiePoo Puppy

My YorkiePoo Puppy

Meet my yorkiepoo puppy hybrid dog.  A yorkiepoo, also spelled yorkipoo is a hybrid dog originating in the United States by crossing a Yorkshire Terrier and a poodle.  I went to the puppy store and there were several puppy selections, including cavapoo, multipoo, javapoo, but…

Tips on Roasting Brussel Sprouts

Tips on Roasting Brussel Sprouts

These tips on roasting brussel sprouts, comes in handy for every family dinner, whether it is Christmas, Thanksgiving or Easter. Along with the traditional turkey dinner are roasted vegetables side dishes, thus the tips on roasting brussel sprouts.   Brussel sprouts is a cold weather crop, and during the fall, prices can be as low as 99 cents a pound.  Moreover, this vegie is full of fiber, flavor, antioxidants and vitamins.

A darling vegetable
Once upon a time, brussel sprouts were not so popular.  That’s because they were traditionally just boiled and tasted bland.  However, when gourmet restaurants started offering roasted brussel sprouts with parmesan cheese (at high prices) in their menu, and  it quickly  became a darling vegetable for many Canadians.  While there are many recipes on cooking brussel sprouts that tell you how to cook, they don’t tell you in simple ways what not to do or what mistakes you can have.

Tips on what to do, and what not to do
Here are tips on roasting brussel sprouts that I have learned from my friends after I have made many mistakes.

Continue reading Tips on Roasting Brussel Sprouts

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7 Skills to put on resume

7 Skills to put on resume

Here are 7 skills to put on resume that can help you attract attention and gain the interview you needed.  Whether you are applying for a white collar or a blue collar job, these are basic skills an employer looks for. In addition to your…

2020 Mid Autumn Mooncake Festival

2020 Mid Autumn Mooncake Festival

The Mooncake Festival, also known as the Mid Autumn (Zhongqiu) Festival is celebrated every 15th day of the Eighth Lunar month.  It is the second biggest holiday of the year for the Chinese.   Mooncakes, a rich pastry typically filled with sweet-bean or lotus-seed paste, are traditionally…

Sauteed Parsley

Sauteed Parsley

First time I tried the Sauteed Parsley dish was at my friend Kanthi Randeni’s place.    It has a crunchy feel, very tasty but I couldn’t tell what it is.  I tried guessing, but could not ever imagine that this was a whole dish of parsley.  I have been cooking with parsley, but never used parsley as the main ingredient in a dish.  Parsley is normally used as a garnish in salad, or soups.

This led me to try out Kanthi’s recipe, from her book  Fusion Cuisine, Simple Easy to Make Recipes.   She is a Canadian immigrant author who came from Sri Lanka and many of her recipes are her own creation.  The book is entirely made up of  vegetarian recipes and all recipes are simple and straightforward, ideal for the working woman who does not have a lot of time to spend cooking.

Kanthi has a way of featuring a vegetable at its best, the way she gives Parsley in this dish the star attention, and I must say, it worked.  Of course, there are always some picky eaters who don’t like parsley in a salad, and pick them out.  But they might change their mind once they try this Sauteed Parsley Vegetable dish.

Sauteed Parsley

A quick and easy old indian recipe using parsley as a main ingredient.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Cuisine: Indian
Calories: 25kcal

Equipment

  • Frying pan

Ingredients

  • 2 pcs Medium sized onions finely chopped
  • 1 bunch Parsley finely chopped
  • 1 tbsp black pepper powder
  • 1/2 tsp salt
  • 2 tbsp cooking oil
  • 7 pcs fresh curry leaves dried, if fresh not available
  • 1 tsp lemon juice

Instructions

  • Wash parsley and curry leaves well, drain and chop into fine pieces
  • Heat cooking oil in pan
  • Add onions, parsley and curry leaves, and sautee for 3 minutes
  • Add black pepper powder, salt and lemon juice
  • Serve warm as a side dish or cold as a salad.

Incidentally, Martha Stewart has a recipe for Sauteed Parsley, as well, with a different twist.

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Gluten Dairy Free Mango Pudding

Gluten Dairy Free Mango Pudding

This gluten dairy free mango pudding recipe  is very easy and simple to make, and yet it is so well loved.   I am not a brag, but everyone who’s tried my mango pudding just love it.   It is great because it is gluten free, diary…