Special Diet - Created Date : 12.7.2019
Cauliflower Pizza Bites
Happy Sunday peeps! I don’t know about you guys but this week has been suuuuuuper cray. So, I already told y’all on Monday that I had started a 5 week chemistry course….yeah that didn’t go so well.
This actually isn’t the first accelerated summer course that I’ve taken but this one was by far the most intense.
When it comes to college, I like to think that I push myself as far as I can possibly go, to be the best student that I can possibly be. Unfortunately, this one was a no no. I had to pull the plug early and say goodbye to Summer chem and hello to Fall chem before I ended up saying goodbye to my sanity.
Buuut on the plus side, postponing my chem class means that I have more free time to do what I love the most, like seeing how many Cauliflower Pizzas Bites I can shove in my mouth at once. You know, productive things. ??
I’ve been so excited to share this recipe with you guys because 1) PIZZA and 2) it’s ridiculously addictive!! I’m going to have an honest moment with y’all because I know you wont judge, right? *cheeky grin* I ate 4 of these cheesy love bites just while I was photographing for this recipe…unintentionally!
Seriously, every time I would have to pick one up to move it out of the frame or switch around some stuff…pop, there it went. In my mouth never to be seen again. No shame, nom nom.
I couldn’t help but think how guilty I would have felt if they were actual carb loaded pizza rolls, but the fact that these are made with a super awesome 3 ingredient cauliflower crust almost makes it okay If I eat the entire batch. Too far? Okay fine, half batch.
If you haven’t attempted to make a cauliflower pizza crust, or have had previous attempts that have scared you from even wanting to step near a cauliflower again (picture: kitchen full of cauliflower crumbs, soggy questionable cauliflower crust) have no fear.
It’s really not that bad once you get into the swing of things, I promise.
I know that one of the most common issues when making a cauliflower crust is that it has the tendency to turn out a little soggy. Don’t worry, we’ve all been there…some even more than others *slowly raises hand, hi*.
But after many trial and error attempts, I think I’ve gotten it down pretty solid. The key to making sure that the crust turns out nice and firm is to squeeze out as much juice as you can after microwaving the cauliflower rice.
Guys, I mean literally squeeze with every ounce of life that you have. You want it as close to dry as can be.
I don’t think that paper towels will suffice. To really get as much juice out as possible, I strongly advise using a dish cloth or something similar.
You may want to wait until the cauliflower has cooled a little because it can be super hot to work with. I let mine cool for about 10 minutes and then wrung out the juice in two batches.
For each batch, I used a dish cloth, squeezed as much as I could, then transferred the dry cauliflower to another dry dish cloth and squeezed again.
All in all, I got about 1/4 cup of cauliflower juice from a small-medium sized head. It was probably closer to 1/2 cup but I was wearing oven mitts to protect my hands from the heat which soaked up a fair amount of the juice.
Once the cauliflower is as dry as you can get it, you want to transfer it to a bowl and add one egg, 1/4 cup Parmesan cheese and some Italian seasoning (optional).
Spray a mini cupcake pan with nonstick spray and add about a tablespoon-full to each slot, pressing down with your thumb to create a dip in the middle.
Bake at 400 degrees for 20 minutes. Fill each mini pizza base with a little pizza sauce, cheese and mini pepperoni. Bake for an additional 10 minutes or until the cheese has fully melted.
You can use a butter knife to help lift the little pizza cups out of the tray once they have cooled down a little. See, it wasn’t that bad now, was it friends? ??
Preheat oven to 400 degrees F. Pulse cauliflower in a food processor until the florets have broken down into crumbs, resembling a rice like consistency. Transfer cauliflower rice to a microwavable bowl and loosely cover with a paper towel. Microwave on high for 5 minutes.
Once the cauliflower rice has cooled, transfer to a dish cloth (you may want to do this in two batches) and squeeze out as much of the juice as possible. Transfer the dried cauliflower to another dry dish cloth and squeeze again to ensure you have gotten as much of the juice out as possible. Transfer the dried cauliflower to a bowl and mix in the egg, Parmesan cheese and seasoning.
Spray a mini cupcake pan with nonstick cooking spray and pour add a tablespoon of the mixture to each cavity. Use your thumb to press down into the middle to create a dip in each cauliflower base. Bake for 20 minutes or until golden brown. Remove pan from the oven and add some pizza sauce to each cauliflower base along with a little cheese and some mini pepperonis. Return to oven to bake for 10 minutes or until cheese has fully melted.
This is the PERFECT way to spend your Sunday. They don't even look healthy, and that's what matters most, right? :) I love the little tiny pepperonis! I would just eat those by themselves. By the looks of your photos, I'm sure I would eat all of those before the photographing can even take place!
Microwave cooking and nutrition
Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?
How does microwave cooking work?
Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.
Are microwaves safe to cook?
Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.
When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.
Are microwaves bad for your health?
The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.
But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.
Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"