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Cauliflower Crust Pizza

Time just keeps getting away from me and I can only hold on for the ride! We just sailed through Thanksgiving (from when I started this post!) and Christmas (we traveled) and New Years (friends came in town) and now broaching on March!

This cauliflower pizza recipe is one I’ve made a handful of times. I like to add some herbs and seasonings to the crust, which otherwise is bland. Also, we haven’t topped our pizzas the same way twice. It’s very versatile and easily accommodates a variety of flavors. We like the more traditional toppings, usually some vegetable like bell peppers or mushrooms and a meat like sausage or pepperoni. Although, you could get really creative and change it up to your heart’s desire!

The kids and I ate this cauliflower pizza quite a few times with my husband gone and it was always super easy. The kids love to help pick out the toppings, prepare it, and then eat it! It would be a little too light if all 4 of us were to eat it but I bet it would be perfect with a lot of toppings and a big side salad.

I first got the idea from a friend who used Rachel Ray’s cauliflower pizza recipe. I made just a few changes based on my experiences with making this a handful of times.



Cauliflower Pizza Crust

Ingredients:

1 lb cauliflower head
2 eggs
1 tsp garlic powder
1 tsp onion powder
1/2 tsp oregano
1/2 tsp basil
salt & pepper

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Directions:

Preheat oven to 400°F.

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Cut up cauliflower into florets about 1 inch in size. Using a food processor, chop cauliflower until chopped evenly and finely.

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Pour cauliflower into a microwave-safe bowl, and cook for five minutes or until tender. Allow to cool and place cauliflower in a paper towel then wrap in towel, and ring out all the excess water so it is completely dry. (Also this towel might have some lingering scents, so do yourself a favor and throw it in the wash, just experience talking here!)

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Back in the bowl, mix egg, spices and cauliflower until well-combined.   On a parchment-lined baking sheet, press out and shape cauliflower dough until it resembles a pizza round. Your hands are really the best tool here. My kids love this part!

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Bake for 40 minutes.  Remove and top with desired toppings and bake in oven for 7 minutes or until cheese and toppings have cooked and melted.

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We have used a variety of kinds of toppings: bell peppers, pepperoni, sausage, fresh mozzarella and fresh basil. Anything goes here!

Cauliflower Crust Pizza
Author: 
Recipe type: Dinner
Cuisine: Gluten Free, Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Cauliflower is transformed into a yummy pizza crust for a light, easy dinner.
Ingredients
  • 1 lb cauliflower head
  • 2 eggs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp oregano
  • ½ tsp basil
  • salt & pepper
Instructions
  1. Preheat oven to 400°F.
  2. Cut up cauliflower into florets about 1 inch in size. Using a food processor, chop cauliflower until chopped evenly and finely.
  3. Pour cauliflower into a microwave-safe bowl, and cook for five minutes or until tender. Allow to cool and place cauliflower in a paper towel then wrap in towel, and ring out all the excess water so it is completely dry.
  4. Back in the bowl, mix egg, spices and cauliflower until well-combined. On a parchment-lined baking sheet, press out cauliflower dough until it resembles a pizza round. Your hands are really the best tool here.
  5. Bake for 40 minutes. Remove and top with desired toppings and bake in oven for 7 minutes or until cheese and toppings have cooked and melted.



Please let me know what you thought of the Cauliflower Pizza Crust! I would love to hear from you!

Easy Turkey Chili

Easy Turkey Chili

I hope everyone has recovered from Halloween! Now that my sugar high has worn off and our jack o’lanterns have burned out, I’m looking to have a nice relaxing weekend before things get crazy for Thanksgiving!!

Here is my version on a classic, easy dish. It can’t get much easier than throwing everything in a slow cooker and leaving for the day. There is nothing better than coming home to dinner already ready! I’ve also made it where I leave it all on the stove for an hour as well. Works great either way!

I love making this to bring to a couple who just had a baby and even for a large crowd over at my house. There are so many ways to add flavors and then when you add toppings, it makes it all that much better!

Easy Turkey Chili

2-3 lbs ground turkey, browned
1 onion, chopped
1 red bell pepper, chopped
1/4 cup tomato paste
2 cup chicken broth
2 1/2 TBL chili powder
2 tsp cumin
1 tsp garlic powder
1 tsp oregano
1 tsp salt
1/2 tsp pepper
1/2 tsp onion powder
8 oz can tomato sauce (not pasta sauce!)
28 oz can diced tomatoes
1 cup frozen corn, defrosted
15 oz can each black beans, kidney beans, both drained
15 oz can diced tomatoes & chilies

Easy Turkey Chili

Add meat, onion, bell pepper, broth, tomato paste and sauce, diced tomatoes, and seasonings to slow cooker. Mix together.

Easy Turkey Chili

Add black and kidney beans and corn.

Easy Turkey Chili

Turn on low for 6-8 hours.

Easy Turkey Chili

5.0 from 1 reviews
Easy Turkey Chili
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Super Easy Turkey Chili is a simple answer to a cool day. All the ingredients cook together in a slow cooker, making dinner a snap.
Ingredients
  • 2-3 lbs ground turkey, browned
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • ¼ cup tomato paste
  • 2 cup chicken broth
  • 2½ TBL chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp onion powder
  • 8 oz can tomato sauce (not pasta sauce!)
  • 28 oz can diced tomatoes
  • 1 cup frozen corn, defrosted
  • 15 oz can each black beans, kidney beans,
  • 15 oz can diced tomatoes & chilies
  • *Cornbread and sour cream make a great addition. And don't forget the shredded cheese!
Instructions
  1. Add meat, onion, bell pepper, broth, tomato paste and sauce, diced tomatoes, and seasonings to slow cooker. Mix together.
  2. Add black beans, kidney beans and corn.
  3. Turn on low for 6-8 hours.
  4. Serve with toppings!
Cornbread (obviously!) makes a great accompaniment to this dish but I like just a dollop of sour cream and sprinkling of shredded cheese.

Enjoy!

Easy Turkey Chili

Please let me know what you thought of the Easy Turkey Chili! I would love to hear from you!

Savory Beef Stew

Savory Beef Stew

About a year ago, my grandparents came to visit and I was given a few of my grandmother’s old cookbooks; some were 40-plus years old. After sitting on my shelves for most of that year, I finally got them out a few weeks ago and started sifting through the recipes. Some of them I sounded just perplexing (Creamed Chicken in Zesty Corn Ring; Asparagus-Peanut Casserole?) and some sounded down right delicious. This is one of the awesome ones, it has so much great flavor.

So I made this stew in my slow cooker instead of on the stove (which you could do!) and I added a few more vegetables but I think it made it even better! Its perfect for autumn evenings since it just sticks to your ribs!

Savory Beef Stew

1 1/2 lb. beef chuck, cubed
2 TBL olive oil
salt & pepper
2 cloves garlic
1 med onion
3 stalks celery
3 parsnips
4 oz mushrooms
3 carrots (or handful of baby carrots)
1 can (15 oz.) diced tomatoes
1 can (15 oz.) tomato sauce
1 1/2 cup chicken broth, divided
1 tsp basil, thyme and sage, each
1 lb gold potatoes
parmesan cheese for finishing

Savory Beef Stew- Ingredients

Begin by seasoning beef with salt and pepper and brown in olive oil in a Dutch oven for 3-4 minutes. (I tried to avoid my non-stick pan for this to get all the extra flavor on the bottom to scrap off later!) Remove with slotted spoon to a plate.

Savory Beef Stew- Browned beef

Chop all vegetables and add onion, celery, parsnips and garlic to pan with beef juices. Saute on medium low until transparent, 3 minutes or so, stirring often.

Savory Beef Stew- Onion, Parsnip, Celery, GarlicSavory Beef Stew- Into the fire!

Add carrots and mushrooms and saute for 3 minutes more. Add herbs and a good amount of salt and pepper. Add 1/2 cup chicken broth to scrap up all brown bits from bottom of pan.

Savory Beef Stew- Mushrooms and Carrots Savory Beef Stew- Browning Vegetables

Add tomato sauce and diced tomatoes to vegetables and warm through. Take off of heat.

Savory Beef Stew- Tomatos added

Chop potatoes and add to slow cooker.

Savory Beef Stew- Potatoes

Add veggie/tomato mixture, remaining chicken broth and beef to potatoes in slow cooker. Stir to make sure everything is mixed thoroughly.

Savory Beef Stew- Crock pot turned on

Turn slow cooker on Low for 4-6 hours or High for 3 hours.

Savory Beef Stew- LOW

We had my daughter’s soccer practice in the evening so this was awesome to come home to and just dig right in!

Savory Beef Stew- Dinnertime!

We added a little grated parmesan cheese to the top, just to give it another layer of flavor! Even Calvin, the baby loved this hearty stew!

If you wanted to do it on the stove, just add everything into the Dutch Oven with the vegetable mix (instead of slow cooker) and set on low for 1 hour.

Savory Beef Stew
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Rich, hearty beef stew is cooked low and slow with delicious beef chunks with carrots and potatoes.
Ingredients
  • 1½ lb. beef chuck, cubed
  • 2 TBL olive oil salt & pepper
  • 2 cloves garlic
  • 1 med onion
  • 3 stalks celery
  • 3 parsnips
  • 4 oz mushrooms
  • 3 carrots (or handful of baby carrots)
  • 1 can (15 oz.) diced tomatoes
  • 1 can (15 oz.) tomato sauce
  • 1½ cup chicken broth, divided
  • 1 tsp basil, thyme and sage, each
  • 1 lb gold potatoes
  • parmesan cheese for finishing
Instructions
  1. Begin by seasoning beef with salt and pepper and brown in olive oil in a Dutch oven for 3-4 minutes. (I tried to avoid my non-stick pan for this to get all the extra flavor on the bottom to scrap off later!) Remove with slotted spoon to a plate.
  2. Chop all vegetables and add onion, celery, parsnips and garlic to pan with beef juices. Saute on medium low until transparent, 3 minutes or so, stirring often.
  3. Add carrots and mushrooms and saute for 3 minutes more. Add herbs and a good amount of salt and pepper. Add ½ cup chicken broth to scrap up all brown bits from bottom of pan.
  4. Add tomato sauce and diced tomatoes to vegetables and warm through. Take off of heat.
  5. Chop potatoes and add to slow cooker.
  6. Add veggie/tomato mixture, remaining chicken broth and beef to potatoes in slow cooker. Stir to make sure everything is mixed thoroughly.
  7. Turn slow cooker on Low for 4-6 hours or High for 3 hours.
  8. If you wanted to do it on the stove, just add everything into the Dutch Oven with the vegetable mix (instead of slow cooker) and set on low for 1 hour.
 

Please let me know what you thought of the Savory Beef Stew! I would love to hear from you!