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Cauliflower Crust Greek Pizza
Omg!! Sooo YUM!!
(Plus, it’s only 245 calories for HALF A PIZZA, versus 380 calories PER SLICE of a Dominoes Meatzza.) Basically, the cauliflower gets cooked up to three times for a GREAT crust!
Gather your crust ingredients
First, use a food processor to turn the cauliflower into bits that are about half the size of a piece of rice, spread it on a parchment paper lined baking sheet. Bake at 350*F for 20 minutes.
Let it cool a bit, then use a couple layers of cheese cloth (or a thin, clean dishtowel) to squeeze excess water out of the cauliflower. It’ll shrink A LOT.
Then, stir together a your cauliflower, an egg, 1/3 cup loose mozzarella cheese, and bit of dry Italian seasoning.
Press and shape into “crust.” Bake at 425*F for 20-25 minutes.
Add your Greek toppings. (I used a bit of spring lettuces, red onion, orange bell pepper, kalamata olives, and ArkansasGrown cherry tomatoes, feta, and a bit more mozzarella.)
Bake your pizza at 400*F until toppings are thoroughly warmed. (5-10 minutes)
Enjoy, Guilt Free + tons of vitamins!!
I used the recipe feature of MyFitnessPal app to calculate the nutrition info for you:
It is definitely my favorite new recipe! I’ve already made it twice this week! So YUM and waist friendly! Win, Win!
Your Friend,
~Amber Hamilton Henson
Salt Block Shrimp = BEST shrimp EVER!
Salt Block Shrimp = BEST shrimp EVER!
First, you need a Himalayan Salt Block, a gas cooktop or gas grill, and an infrared thermometer.
Second, slowly raise the temperature of your salt block. We were working indoors on our gas cooktop, and we spent about 35 minutes raising the temperature to 500*F.
Raw, deveined and peeled shrimp
Marinated in:
3 Tbsp of lime juice
2 Tbsp of olive oil
1 Tbsp of dry Sriracha
We cooked them about 3 minutes, then flipped them, and cooked 2 more minutes!
They are AMAZING!! Seriously. AMAZING.
They are seasoned perfectly!
Try it!! You’ll wonder why you waited so long to buy a Salt Block of your own!
Photos: (click on photo to enlarge it)
I’ve had a few questions via Facebook, so to answer, especially for my Little Rock, AR, friends:
*I bought my block via Amazon, but they’re also available locally at Dandelion Tea on Clinton Ave and at Eggshells Kitchen Co in the Heights!
*I bought the infrared thermometer for around $10 at Home Depot, near welding supplies. Knowing the temp is pretty essential. If your block isn’t hot enough, your food may become too salty, I read.
*If you’re on Pinterest, find me (@amberhh) I have a whole board dedicated to just the Himalayan Salt Block!
Your Friend,
~Amber Hamilton Henson
what AMBER loves 