Cauliflower Crust Pizza

Cauliflower Crust Pizza ~ Delicious and Gluten Free! ~ Our Cozy Den

I’ll admit, when I was diagnosed with PCOS, I cried a little. Okay, a lot. Not because I was devastated by my illness, but because I was grieving my old lifestyle — you know, the one where I ate whatever I wanted. Including my favorite food: pizza. I could literally eat pizza all day, every day, and not get tired of it. So I was ecstatic when my friend made me some cauliflower crust pizza! It was SO good! {Not as good as Papa John’s, but really good!}

So today I’m here to share the recipe with you!

Ingredients:

For each pizza crust, you need the following ingredients. I keep making crusts until I use up all the cauliflower, so I usually end up with 5-6 crusts from a head of cauliflower. I freeze the rest for future use.

  • cauliflower
  • 1 cup shredded mozzarella
  • 1 egg
  • 1 tsp each of oregano and garlic powder
  • dash of salt
  • pizza sauce
  • additional mozzarella for topping
  • any other toppings you like (pepperoni for me!)

Instructions:

  1. First, chop up your cauliflower really really small. Like rice-sized. You can use a food processor, but I just use my Pampered Chef Food ChopperCauliflower Crust Pizza ~ Delicious and Gluten Free! ~ Our Cozy Den
  2. Cook the flower in the microwave for 8-10 minutes, until it is soft.
  3. In a bowl, mix together 1 cup of the cauliflower with the egg, 1 cup of mozzarella, and spices.
  4. Put the mixture on a cookie sheet lined with parchment paper. Pat the glob with your fingers and push outwards until it is about 3/8ths of an inch thick, and shape into a circle (or whatever shape you desire). Cauliflower Crust Pizza ~ Delicious and Gluten Free! ~ Our Cozy Den
  5. Bake at 450° for 15 minutes.

    Cauliflower Crust Pizza ~ Delicious and Gluten Free! ~ Our Cozy Den

    At this point, the crust will be sort of soft, almost like an omelette.

  6. Remove from oven. If you are freezing for future use — stop after this step, let cool, then freeze in a large freezer safe ziploc bag. If you are eating now, continue:
  7. Add pizza sauce and toppings.
  8. Reduce oven temperature to 350° and bake until cheese is melted. Cauliflower Crust Pizza ~ Delicious and Gluten Free! ~ Our Cozy Den

Enjoy!!!

Pasta-Free Chicken Alfredo

Pasta-Free Chicken Alfredo ~ Our Cozy Den This is a GREAT recipe for anyone who has to eat gluten-free, low-carb, or people who have PCOS like me!

This specific recipe is for Chicken Alfredo, but you can read the directions for how to prepare the spaghetti squash and use that to replace any pasta in any recipe. Sometimes I use it for mac & cheese, spaghetti, chicken parmesan, and lots more.

Ingredients:

  • 1 spaghetti squash
  • broccoli (optional)
  • chicken, cooked
  • alfredo sauce
  • mozzarella cheese

(I don’t have specific amounts listed, because the amount of broccoli, chicken, alfredo sauce, and cheese you use are up to you, based on your personal preference!)

Instructions:

Pasta Free Chicken Alfredo ~ Our Cozy Den

First, cut your spaghetti squash into rings, about 1.5″ wide.

Pasta Free Chicken Alfredo ~ Our Cozy Den

Then, take out the seeds, and arrange them on cookie sheets.

Pasta Free Chicken Alfredo ~ Our Cozy Den

Bake at 350 degrees, until the edges start to turn golden brown. (This takes about 30 minutes in my oven.)

Pasta Free Chicken Alfredo ~ Our Cozy Den

Use a fork to separate the squash into “noodles” and dump into a big bowl.

Pasta Free Chicken Alfredo ~ Our Cozy Den

In the bowl, add alfredo sauce and steamed broccoli. Stir it up.

Pasta Free Chicken Alfredo ~ Our Cozy Den

In a sprayed 13×9 baking dish, layer the noodles /sauce/ broccoli on the bottom, cooked chicken next (I like mine breaded, you can bread it with coconut flour to keep it GF), and then mozzarella cheese on top. Bake again at 350 degrees for about 15 minutes, just long enough to make it all melty.

This recipe is PACKED with veggies & nutrients, and it tastes like delicious Italian comfort food. Hope this helps you to get your kids (or husband) to eat a little healthier and cut out some of that dreaded processed flour! It also freezes really well, so I take extra servings, and pop them in the freezer for a quick microwavable meal on those nights I don’t have time to cook.
Enjoy!

Zucchini “Pizza”

Zucchini Pizza - Our Cozy Den

So I was making my husband a pizza sub for lunch today. It looked SO good. But alas, I cannot have subs, since I can no longer have bread. As I was opening the fridge, I spied a zucchini sitting in there, and I decided to experiment.
First, I sliced the zucchini into 4 thin strips, and laid them on a cookie sheet.

Then, I covered it with pepperoni and cheese.

Finally, I baked it for about 20 minutes at 375 degrees.

I ate it with a fork, and dipped bites into marinara sauce.

It turned out delicious! It satisfied that pizza craving, but without all the carbs or calories. Because, after all, we can’t just eat a bowl of pepperoni and cheese. Wait, can I? Is that an option?…

 

I have another recipe I’ll post soon for cauliflower crust pizza. It has more of a pizza feel than this one, because you actually pick up the slices and eat them with your hands. But this is MUCH easier, and great for a quick lunch!

Homemade Protein Bars & Bites

PCOS bars & bites

Since being diagnosed with PCOS a few months ago, I’ve been really stepping out of my comfort zone when it comes to new recipes and trying new things. Cutting all sugar and most carbs out of my diet was no easy task. One thing that I really needed was a grab-and-go snack, since most of my actual meals took a lot of prep time.

Companies do sell bars that I could have, but they are crazy expensive, like $3 a bar… no thank you! The homemade granola bars that I usually made for the kids, though healthy, did have added sweeteners (honey) that I could no longer have. So this is my adjusted protein bar recipe, now friendly to those with PCOS and/or diabetes.

The ingredients:

ingredients

Almonds, peanuts, sunflower seeds, or whatever else you like

A SMALL amount of whole grain oatmeal

Unsweetened coconut flakes

Natural peanut butter

Sugar free chocolate chips
*(make sure these are sweetened with sugar alcohols. They usually end in -itol, like xylitol and maltitol. Sugar alcohols have almost no impact on insulin/blood sugar levels, which is our main issue. Steer clear of artificial sweeteners that end in -ose, like sucralose and dextrose. Those are 0 calorie and often in “sugar free” things, but they cause the same insulin spikes as sugar, so we PCOSers need avoid these.) 

The instructions:

1. Chop your nuts and seeds really small. I usually chop until I have about 2 cups.

chopper

2. Stir in 1 1/2 cups coconut and 1/2 cup oats.

mix

3. Add 1/2 the bag of chocolate chips.

4. Stir in about a cup of peanut butter. This step is a little tricky. Too much and they get too sticky. Too little and they fall apart. Experiment, and add more if needed. I stir until mine looks clumpy, like this.

done

5. If you’re making bars, spray a cookie sheet, and press the mix into the cookie sheet. Refrigerate for a few hours, then cut apart with a pizza cutter. Then you can transfer bars to a container with a lid (put waxed paper in between layers). It will keep several weeks in the fridge.

6. If you’re making protein bites, roll the mix into balls, and put on a cookie sheet in the freezer. Once they are frozen, put them in a ziploc bag and take them out as needed. You can thaw them on the counter for a while, or eat them frozen.

I hope this makes your snacking a little easier!