Spinach Fontina Cauliflower Pizza

This recipe (along with the cauliflower pizza crust recipe) is another guest blog post. My mom and I love creating weird and new recipes and like to mix things up for the taste buds. The combination of ingredients for this one is all on her. The only thing I did was rip up the spinach and toast the pine nuts to help out. This recipe is melt-in-your-mouth good!

Ingredients:

1 Cauliflower Pizza Crust
1 1/2 c. fresh spinach
2 Tbs. pine nuts, toasted
1 c. Fontina cheese, grated

Set the oven to broil (550 if you have a oven that gives you that option). Rip the spinach into smaller pieces and sprinkle over the pizza crust. Add the grated Fontina cheese evenly, and sprinkle with pine nuts. Set under the broiler for 3-5 minutes, or until the cheese is melted and the crust is a golden brown on the edges. Let cool slightly before slicing up and serving.

Cauliflower Pizza Crust

Time for a guest recipe! This is the first one I have done and I think I will continue to randomly do it.  My husband and I went to my parents house and my mom wanted to make pizza using cauliflower pizza crust. I am not a big fan of raw cauliflower but I love when it is boiled or roasted. She is not a fan of breading so this recipe is a perfect medium for both of our likes and dislikes.

Ingredients:

2 c. cauliflower, raw (chopped in food processor)
2 eggs
1 c. Mozzarella cheese
1-2 tsp. Mrs. Dash, Garlic & Herbs (or any preferred seasoning)
1 Tbs. coconut oil
1/4 c. grated Parmesan cheese

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Spread about 1 Tbs. of coconut oil (give or take) in a thin layer on top of the parchment paper. Sprinkle the coconut oil with Parmesan cheese.

Combine the first four ingredients together in a large bowl. Using your hands works best, but if you prefer to use a spatula make sure that everything is combined together well.

Pour the cauliflower "dough" out on top of the grated Parmesan. Using your hands, press out the mixture into a thin layer (I would suggest not going any thinner than 1/4 of an inch so that the pizza isn't flimsy). Bake for about 20 minutes in the oven.

*At this point you will add your toppings, and place back into the oven under broil for about 3-5 minutes until the cheese is melted and the crust is golden brown on the edges.

 Here's a throwback of my mom and I to about 6 years ago on my 21st birthday.

Buffalo Cauliflower

 

 Ingredients:

2 c. cauliflower, cut into bite size pieces
1/2 c. flour
1/2 c. water
1 tsp. Frank's hot sauce
1/4 tsp. dried onion

Preheat the oven to 450 degrees. Line a baking pan (I used jelly-roll) with foil, and spray with non stick cooking spray. Set aside. Mix the flour, water, hot sauce and dried onion together in a small bowl. Dip each piece of cauliflower into the batter, shake the excess batter off and place on the prepared baking sheet. Bake for 15 minutes.

 Remove them from the oven (they will look pale like the picture above). In a small bowl, mix 2 tablespoons of Frank's hot sauce and 2 teaspoons of spray butter (I always have Parkay) together. Using a pastry brush, brush the tops of the cauliflower with the Frank's sauce. Put back in the oven and bake for 5 more minutes.

(4 servings, 2 WW points,

1/2 of the recipe, 4 WW points,

and if you are so addicted you eat the whole thing, 7 WW points!)

Veggie Swiss Casserole

Ingredients:

1 bag (16 oz.) frozen broccoli, carrots and cauliflower blend
1 can cream of onion soup
1 1/2 c. (4 oz.) shredded reduced fat Swiss cheese, divided
1/3 c. sour cream, low fat
1/4 tsp. pepper
1 can (2.8 oz.) French fried onions, divided

Preheat the oven to 350 degrees. In a large bowl, combine the frozen bag of vegetables (if they are stuck together in one large lump, microwave until they loosen from each other), the onion soup, 1 c. shredded Swiss, sour cream, and 1/2 of the can of French fried onions together. When mixed thoroughly, pour into a greased 13x9 inch pan, or casserole dish. Bake uncovered for 30 minutes. Top with the remaining 1/2 c. Swiss cheese and the remaining French fried onions and bake for 5-10 minutes longer.

 (Photo from 2014)