Dairy Free Cauliflower Pizza

cauliflower pizza
With the remake of my green goddess pasta I figured it was time to also update the pictures, in addition to the recipe. Without the cheese on top of the pizza, its important to put really flavourful ingredients. The mix of both the tomato sauce and the dairy free pesto makes you completely forget about the salty cheese. At the end of the day, it’s important to remember this is made from cauliflower and won’t be completely reminiscent of the dominos you’re used to. However, this grain free pizza is light and refreshing and has been liked by every single person I have ever served it too! Remember you can add any toppings you like; I’ve added a fried egg and hot sauce for brunch and it’s incredible!

Pizza Base Ingredients:

• 1 head of cauliflower
• 3 eggs
• 1 cup almond flour (or meal)
• 1 tsp garlic powder
• 1 tsp dried oregano
• salt and pepper to taste

Pizza Toppings Ingredients:

• 4-5 tbsp tomato sauce
• 4-5 tbsp vegan pesto (recipe here)
• roasted sweet potato
• broccoli
• pine nuts
• fresh basil
• mushrooms cooked in 1 tsp olive oil, salt and pepper
• good quality extra virgin olive oil

cauliflower pizza

Directions:

1. Preheat oven to 425 F. Line a pizza pan with parchment and grease well with olive oil. Using a box grater or food processor, grate the cauliflower until it looks like rice. Using a cheese cloth or strainer, squeeze as much water as possible out of the cauliflower. Add to a bowl with eggs, almond flour (meal_, garlic, oregano,salt and pepper. Mix until combined.

2. Press the dough into the pan leaving it thicker towards the edges for a crust. The bigger your pan, the thinner the dough will be. Bake for about 30-35 minutes or until evenly golden brown.

3. When pizza is golden, remove from the oven and spread dollops of the pesto and tomato sauce evenly over the crust. Swirl together using a spoon then sprinkle with desired toppings. If you are adding cheese, put back into the oven to melt for 5-7 minutes. Top with fresh basil and extra virgin olive oil to serve.
cauliflower pizza

Blueberry Cookies with Chocolate Hazelnut Filling (Passover-Friendly)

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I love looking at food photography of other bloggers. Healthy food or not, I find it so inspiring to see how others both create and demonstrate their food. After seeing so many beautiful versions of homemade Oreo’s or sandwich cookies, it was time I made my own! I had a visual in my head of a purple or blue cookie with a healthy Nutella filling. I love pear combined with chocolate hazelnut spread but I wanted to do something different! Back in the junk eating days, I would take a huge scoop of Nutella and put berries on top, so I figured why not inject this flavour into a cookie?

The base of this cookie is based on my Maca Maple Flax cookies. I wanted the same soft texture and sweetness level of those cookies just with a strong blueberry flavour. I love infusing blueberries into my maple syrup for pancakes, so I did the same for these cookies. They taste like blueberry muffins! In fact, if you add some baking powder I’m sure these can be muffins… (to test at a later date…)

The almond base makes these cookies passover friendly.There are no leavening agents or grains. From what I understand, most of the ingredients don’t need to have a Kosher for Passover label because they are natures foods! BUT if you are strictly Kosher for Passover over the holidays, make sure to check with your local Rabbi or ask a knowledgable friend! The lack of dairy in these cookies allow them to be served after a meal containing meat!

Passover Seders not in your near future? No problem! These are a PERFECT Easter treat! Because of their beautiful colour they would make a great addition to any dessert table! You can even use a cookie cutter to shape them into bunnies or eggs. How cute? It is always nice to serve something a little healthier and gluten free when hosting an event! (just incase!)

Good on their own or with healthy nutella filling, these cookies are a flavourful gluten, dairy and refined sugar free treat. Hope you all love these and wanted to wish you all an early Happy Holidays!!
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Ingredients:

• 2 cups almond flour
• 2 heap tbsp ground flaxseeds
• pinch of sea or pink himalayan salt
• 1 cup + 1/2 cup blueberries (fresh or frozen)
• 1/2 cup melted coconut oil
• 1/3 cup pure maple syrup (the light kind works best here!)
• 1/2 tsp pure vanilla extract
• 1/2 tsp fresh lemon juice
• 1 egg
Healthy Hazelnut Chocolate Spread

Makes about 20-25 cookies

Directions:

1.Preheat oven to 350 degrees F. Line a large baking sheet with parchment and grease with coconut oil.

2. In a large bowl, whisk together almond flour,ground (milled) flax and salt. If your almond flour is lumpy sifting is a good idea!

3. In a saucepan on medium heat, begin to heat your maple syrup. Once heated, add 1 cup of blueberries. Allow to cook for 5-7 minutes or until the blueberries have exploded and begun to reduce in the pan. Whisk every 2 minutes.

4.Once the blueberries have turned the syrup a beautiful purple colour and have reduced slightly, add your coconut oïl. Once the coconut oïl has melted transfer mixture into a small mixing bowl and allow to cool for several minutes.

5. When mixture has cooled, whisk in your egg, vanilla and lemon juice.

6. Add the wet ingredients all at once to dry ingredients. Stir mixture until combined and a dough forms. Add your remaining 1/2 cup of blueberries.

7.If your dough is too liquidy to form into balls then place in saran wrap and allow to rest in the freezer for 30-45 minutes.

8.Scoop the dough using a tablespoon and roll into balls. Place onto baking sheet. Using your fingers press the dough down slightly.

9. Bake for 25-28 minutes or until golden. Allow to cool and then spread a generous amount of healthy hazelnut chocolate spread on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Store in an airtight container for up to two weeks!
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Salted Caramelized Chocolate Matzoh

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With a clean diet, holidays can be a little tricky and also terrifying. I think it is important to remember that holidays only come around a few days a year, so a little refined sugar won’t kill anyone once in a while. Neither will a little butter, chocolate, or an extra helping of pasta. However for myself and all those other gluten/lactose intolerant people out there, those indulgences (even if rare) can lead to miserable, uncomfortable and utterly painful feelings that really make the whole thing not worth it. But I also don’t want to feel deprived, or have FOMO (fear of missing out) so I feel it is my duty to help all of you out there with digestive issues and/or allergies. I not only want you to feel included, but to also feel that you may be even having something better than all those gluten/dairy lovers (it will be our little secret).

Once a year for about a week, Jewish people all over the world are unable to eat bread or anything leavened. The two ritual seders often result in dry tasteless cakes, and crumbly constipating cookies. Chic? I think not. You would think that with their awful texture and flavours that maybe, just maybe, you were eating something healthy. Well, sorry to break it with you, but even with no bread, you are eating blood sugar spiking, fibre-less flour mixed with water. That is what matzoh is. The desserts still contain modified oils and flour. Oh and loads of refined sugars without really tasting so great. Like I said, life is short so go for it if it truly satisfies your passover sweet tooth. But why settle? Luckily, Ive been able to transform the my favourite caramelized chocolate matzoh (aka maztoh brittle) into a perfectly CEG (Clean Eating Goddess) treat. Free of refined sugars, gluten and dairy, those of you trying to get a little healthier will be satisfied by this treats new makeover. The “salted caramel” is made of dates, vanilla and coconut milk. The chocolate glaze is used with 70% cocoa and the toppings are endless. I used coconut, hazelnut and chopped peanuts*** but anything goes! Full of antioxidants, fiber and healthy fats this dessert or snack will satisfy any sweet tooth and make you forget all your passover woes.I hope you enjoy!

***peanuts are a legumes and are not kosher for passover for some. If your making this for guests please double check!

Cook note: It is best to make these closer to the time of serving because they can tend to get slightly soggy. If you can’t make these so close to serving time, then please store in the fridge!

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Serves 5-8

Ingredients:

• 10-12 dates (pitted)
• boiling water
• 1 tsp vanilla extract
• good pinch of sea salt
• 1 tsp fresh squeezed lemon juice
• 6-10 pieces of gluten free matzo
• roasted chopped hazelnuts
• roasted chopped peanuts
• roasted coconut flakes
• 12 ounces of 70% cocoa (I like Purelife chocolate chips that are gluten and dairy free)

Directions:

1. Cover dates in boiling water until submerged for 15-20 minutes. (keep water)

2. Remove pits (if your dates are not pitted) and place in the food processor. Add lemon, vanilla, and a pinch of salt and blend. Add the water from the dates until reached desired consistency. Store in a jar in the fridge until needed.

3.Toast nuts in a dry pan or oven for 10 minutes or until golden. Keep a close eye or they will burn!

4. Melt chocolate in a double boiler or microwave.

5. Line a cookie sheet with parchment paper and lay out your gluten free matzoh. Using a butter knife, spread on as much caramel as you’d like to each piece.

6. Using a small spoon, spoon the chocolate and drizzle from high distance. Sprinkle sea salt and add toppings of choice.

7. Break matzo in pieces and serve ASAP.
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