How was your weekend? We got hit with some snow this weekend here in Wichita so didn't do a whole lot, but it sure was a nice quiet weekend, sometimes those are the best. I worked pretty late Friday so we grabbed some Chipolte and took it easy. Saturday I did some cleaning then ran to the Natural Grocers open house (snagged lots of free samples, score!), went to my parent's house to watch the WSU game (where I got some cuddles in with Wyatt, definitely the highlight:) and then had another lazy night. I was in the mood to bake and had some leftover pumpkin in the fridge that I needed to use up. I got some donut pans for Christmas that I had used, so I thought what a great idea! I began my search on pinterest for some healthy pumpkin donuts. I found this recipe for paleo pumpkin donuts and had all of the ingredients on hand.
Voila'! Pat asked what they were? Do they not look like donuts??? lol. Okay I will admit they weren't the best, definitely not the real thing and not sure if I'll be making them again, but fun to attempt I suppose.
The snow was starting to melt quite a bit today so we ventured out a bit more, went to church, had a yummy lunch date at Whole Foods I opted for a sandwich and Pat picked pizza (o.m.g they seriously have the best food ever), also picked up dinner for tonight while there- sushi made with rice paper instead of brown rice, looks super yummy. We did some running around and now enjoying the rest of the afternoon. I am looking forward to some nicer temps this week, and hello March!
But back to my point of this post, you guys- have you tried cauliflower crust pizza?? I will admit I attempted it quite a while ago and was very disappointed. However, I have been seeing it more and more so I thought why not give it one more go? This time around I learned the trick in making this crust successful- which is to make sure you ring out the access water in the cauliflower before baking. It truly makes a world of difference.
I used THIS recipe from Heidi Powell (love her), and reduced the recipe in 1/2 and then used shredded parmesan instead of mozzarella because that is what I had on hand. It was perfect! Like I mentioned, if you try this recipe it is extremely important not to skip step two and ring out the extra moisture. If you don't the crust is very soggy and mushy.
We divided this pizza into 4 servings- 1 serving has 103 calories- 3 g. of fat, 14 g. of carbs, and 7 g. of protein, not bad. This is excluding the toppings. When I find a new recipe I love, I tend to become obsessed with it and cook it every single week, as to why I have made this pizza the last three Sundays. Anywho we have switched up the toppings. This particular pizza had muir glen pizza sauce, spinach leaves, red pepper, jalapeno, turkey bacon, turkey sausage, and some low fat mozzarella sprinkled on top. I will also add that Pat loves this, which when he likes something "healthy" it is rare and something to not forget:)