I made another variation with the awesome wraps I blogged about yesterday. Yum!
I toasted the wrap in the oven (on a parchment lined cookie sheet) with some fresh spinach piled on top--just long enough to let the spinach wilt a bit. Then I topped it with a big handful of freshly shredded mozzarella. (Don't use pre-shredded cheese unless you want added starches-yuck!). Then I just popped it back in the oven until it was melted to my heart's desire! Perfecto!
Find my post about Maria Emmerich's wrap recipe here: http://www.bohobear.com/3/post/2012/02/the-best-sandwich-wrap-recipe-ever.html
This is my modified version of a low-carb cauliflower pizza crust. I'm not sure who came up with the original, but I <3 them....
The recipe is below the slideshow. Enjoy!
I use a double recipe, but you can easily half it.
Heat oven 10 450 degrees.
1 package cauliflower (use fresh if you've got it!)
2 eggs
2 cups shredded mozerella cheese
1 tsp italian seasoning
salt & pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup ground flax meal
Cook the cauliflower per instructions (I like the kind you can just pop in the microwave). Put everything in the food processor and mix until ...um... mixed.
Spread on large greased pizza pan. (I cover mine with tin foil to save on clean-up time later and to make it easier to lift the pizza if it tries to stick.) Bake for 15-20 minutes.
Remove from oven and let it "rest" for a few minutes (this gives it a chance to thicken up and for the steam to be released--which makes it easier to eat with your hands later). Pile on you favorite toppings and then return to the oven under the broiler until the cheese is suffieintly melty and as golden as you like it (Don't walk away! This just takes a few minutes, you don't wanna burn it after all that hard work!).
Also note: if you're using meats or veggies that need to be cooked first, you'll need to do that seperately before putting them on the pizza.
My Bear :)
After you remove it from the oven,let it sit a few minutes to firm up (and cool off) before serving.
YUM!
~KD
This is a super yummy, very hearty quiche/pizza/casserole (it's so good, it needs lots of adjectives!)
You don't have to measure anything here--just experiment with it and use what you have!
Start by browning a package of Italian sausage (preferrably msg- & nitrate-free). I threw in a handful of minced dried onions while it was browning.
Shred some mozzerella (or your fave) cheese while the meat is cooking. I don't use pre-shredded cheese. Did you know they add potato starch to pre-shredded cheese to keep it from sticking together? BAD! Not good for low-carbers. Sneaky little buzzards.
In a big bowl, mix all your ingredients. I used 8 eggs.
Throw in about a cup of Parmesan. (Grated from a canister is fine/ feel free to use fresh if you've got it.)
Throw in 1-2 cups of fresh or frozen spinach, and add lots of chopped onions, peppers, mushrooms, and black olives.
Mix. Pour into a well-greased baking dish. I used a 9x13 glass dish.
I bake mine under the broiler and just keep an eye on it until it's set. Time just depends on your oven and how thick your mixture is. Just keep an eye on it. Don't walk away!
When it's nearly set, add a layer of sauce (I used cheap pizza sauce when I took these pics, but I've since found gluten-free chopped tomatoes with Italian seasonings. This would be perfectly wonderful with freshly sliced tomatoes too!), pepperoni and extra cheese to top when it's nearly done.
Yes, it IS as good as it looks. Hubby even had seconds.Also makes a great breakfast. YUMMM.
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