Cauliflower Crust Pizza

Gluten free, low carb, fiber filled pizza... You will thank me for this one!

  • PIZZA CRUST: 1 head cauliflower, coarsely chopped
  • 3/4 cup shredded part-skim mozzarella cheese
  • 3/4 cup shredded or grated parmesan cheese
  • 4 egg whites
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • kosher salt, to taste
  • ground black pepper, to taste
  • TOPPINGS: 1/2 cup pizza sauce
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • vegetables toppings of choice (like peppers, onions, mushrooms, spinach)
  • crushed red pepper (optional)
  • oregano (optional)


Preheat oven to 450 degrees.

Place cauliflower florets in food processor and pulse until finely chopped with no chunks. 

Transfer chopped cauliflower to bowl, cover with paper towel and microwave for 8 minutes until cooked through. Allow to cool briefly before squeezing out as much water as possible with a cheese cloth or paper towels (really try to get all of it out for a crispy crust). 

Mash the cauliflower and let cool for about ten minutes.

Add mozzarella cheese, parmesan cheese, Italian seasoning, garlic powder, egg whites, salt and pepper to mashed cauilflower. Mix thoroughly. 

Cover large baking sheet with tin foil and coat with oil spray.  Pour cauliflower “dough” on tin foil and shape into pizza crust. Place in oven for 15-20 minutes until golden brown and crispy. 

Add sauce, cheese, vegetable toppings and additional seasonings (like crushed red pepper and oregano). Place under broiler until cheese is hot and bubbly.

Slice and enjoy! 

Note: For crispier crust, use a pre-heated pizza stone.

Cauliflower Pizza by Joy Bauer


Warm Glass Noodles with Edamame

If you are looking for something gluten free, vegan, and delicious, look no further. This dish is a winner. 


2 tbsp grated galangal or fresh ginger
juice of 4 limes
3 tbsp peanut oil
2 tbsp palm sugar
2 tsp seedless tamarind pulp or paste
1 tsp tamari
1 tsp fine sea salt

2 tbsp sunflower oil
3 garlic cloves, crushed
2 ½ cups shelled cooked edamame
3 green onions, thinly sliced, including the green parts
1 fresh red chile, finely chopped
3 tbsp chopped cilantro, plus a few whole leaves to garnish
3 tbsp shredded fresh mint
3 tbsp sesame seeds, toasted
salt (optional)


Soak the noodles in a bowl of hot water for about 5 minutes, or until soft (don’t leave them in the water for too long or they will get soggy). Drain and leave to dry.

To make the sauce: In a small bowl whisk together all of the sauce ingredients and set aside.

Heat the sunflower oil in a large frying pan or a wok and add the garlic. When it starts to turn golden, remove the pan from the heat and add the sauce and noodles. Gently stir together, then add most of the edamame and the green onions, chile, cilantro and the mint. Stir everything together while you return the pan to the heat for a few seconds. Just to warm through. Taste and season with salt, if you like.

Pile up on a large platter or in a shallow bowl and scatter over the remaining edamame and the sesame seeds. Garnish with cilantro leaves and serve. You can also serve this dish at the room temperature, adjusting the seasoning when it’s cool.

From Plenty by Yotam Ottolenghi

Gail's Lemon Rosemary Chicken


My friend, Gail, makes a Lemon Rosemary Chicken that is off the hook. My kids requested that I get the recipe, since it is one of their favorite chicken dishes. Now I'm going to share it with you!


1 chicken cut into eighths
1/2 cup lemon juice
1/2 cup olive oil
8 garlic cloves, peeled
4 tbsp fresh rosemary
Kosher salt and ground pepper to taste.


Combine all ingredients except for chicken into blender. Blend well and pour over chicken pieces. Marinate overnight or 6 hours. Preheat oven to 400 degrees. Put the chicken into a casserole dish and baste often. When the skin is crispy brown, chicken should be done. Test with thermometer.