ROASTED BROCCOLI OR CAULIFLOWER PIZZA CRUST & INTERNATIONAL STYLE TOPPINGS : RECIPES

HERE IS A CRAFTY WAY TO GET THE FAMILY OR YOURSELF TO EAT MORE GREENS AND STILL ENJOY PIZZA.

The Greens are roasted then incorporated with eggs, cheese and whole grains for a very tasty crust and you may top it however you wish!


 makes 1 x12 inch crust

8 cups cauliflower/broccoli mixed including the stems, sliced into 1/4 inch slices( it doesn't have to be exact, it just makes cooking more even as the veggies are to be processed when cooked)

1 large egg

1/2 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2tbsp Brown rice flour
OR
2tbsp whole wheat flour
OR 2tbsp gluten free flour of choice (even chickpea flour works)

2 cloves garlic smashed and minced

2tbsp minced basil
2tbsp minced rosemary

OR 2tbsp dried Italian herbs

Olive oil

1 tbsp fine corn meal or polenta


PREHEAT OVEN 425F

Arrange the sliced/chopped veggies on a single layer on a greased or parchment lined cookie sheet and roast  for 25-30 mins or until golden brown.
Remove from oven and cool on sheet.
Turn off the oven
When cold process until it looks like rice.

Transfer to  cotton towel and squeeze out the extra moisture/oil.
Empty into a clean large bowl and add the beaten egg, cheeses, herbs, garlic and flour.
Season with sea salt and ground black pepper to taste ( becareful of salt as the Parmesan can be salty).
Mix well to incorporate and form into  a ball.
Place in fridge
Meanwhile
Preheat oven 425f 

Line a large cookie sheet with parchment or lightly oil, sprinkle lightly with cornmeal
place the ball of dough in the middle and using your hands, beginning in center, gently form into a circle 1/4 inch thick.

This is a crumbly base so smooth out the sides with your hands .
Smooth top with the palm of you hand.
Bake 15 mins or until the top is golden.
This is ready for topping or may be topped later that day (it can be kept in fridge for up to 2 days but cannot be frozen well).
When using pizza sauce only use half the amount of the recipe to prevent the crust getting soggy.

Masala 
Top with a mild curry sauce (again use just half the amount usually used) and top with cooked vegetables, sliced potato, cooked peas and cheese, when baked top with torn cilantro leaves

Italian

Top with cheese first then the sauce, adding sliced onion, mushrooms and tomato concasse (seeded and chopped skins), top with more cheese.Bake and add torn basil leaves and drizzle with olive oil

Asian 
brush with a sesame-ginger garlic sauce or teriyaki sauce, top with cooked noodles, stir fried vegetables, cooked tempeh or cooked beans, sliced peppers, and mushrooms,
Sprinkle lightly with mozzarella and bake.
finish with toasted sesame oil, minced cilantro and minced green onions.

Turkish 
cooked tempeh with nutritional yeast flakes, minced mushrooms, cinnamon, thyme, onion, garlic, allspice, cayenne, and veggie stock, cook until quite thick.
Add this to the top of the baked crust and  bake 20 mins.
top with shredded lettuce, minced parsley, lemon juice, minced red onion, minced cucumber and sliced or wedge tomatoes

Hummus..makes a GREAT VEGAN BASE FOR A VEGETABLE PIZZA TOO ( omit the cheese in the recipe, use cooked drained beans, with  nutritional yeast  instead)

variations:
use bok choy, kale or Brussel's sprouts, cabbage but roast for a shorter time

SORGHUM an Ancient Grain that is GF and very very adaptable..INFO

Here we have yet another example of an Ancient grain that has been used for animal feed and molasses and yet has more antioxidants than blueberries and pomegranates! Also contains certain phytochemicals that may help reduce risk of colon and skin cancers. It is also naturally gluten free.

This is a great GRAIN in pilafs, porridge's, cold salads and can replace noodles and rice in soups. It may also be popped like popcorn!

Originated in Africa over 8000 years ago, can range in colors,  pale yellow, red, purple, bronze and brown.

Use similar to brown rice.
Toast in a dry skillet to release the oils, just gently allow to turn a slight golden color. Add 3 cups cold water to 1 cup raw grain.
Bring to boil on high then reduce to low simmer and cook, lidded for 50-60 mins, until tender.
Drain and use.

For popping:
using grape seed/safflower oil 1 tbsp per cup grain.
Heat the oil in a heavy bottomed saucepan, add the washed and drained grain and cook with lid on,  shaking every 10 seconds, until popping stops.
Serve with minced herbs or pepper flakes.

Asparagus-potato "paella";Mushroom-Vegetable, cheese and potato topped pot pies; Mashed yams and carrots; Cauliflower, broccoli with almonds; Chocolate-apricot-banana oatmeal cookies Photos of prep

Mushrooms and vegetable in a cream based sauce makes for a very flavorful,  cheese and mashed potato topped pot pie

Mashed carrots and yams with extra virgin olive oil

The base for the "pot pies" will thicken the sauce then add and allow to marinate overnight

These are "dirty" mashed potatoes, new potatoes, washed but not peeled, boiled with sea salt and chopped onions then mashed with grape seed oil  & fresh dairy cream,and grated cheese. For the pot pie topping.

The asparagus-potato base for the "paella" also has new potatoes, eggplant & bell peppers (both own grown), green beans and asparagus in a smoked paprika sauce

Sauteed cauliflower and broccoli with almonds and onions, blanch the vegetables first then saute quickly with onions, add some stock, the almonds and turmeric

The "dirty" mashed potato-cheese  topped "Pot Pies"  before baking at client's home

Cookies before baking

(hate to say it), Healthy cookies made with whole wheat flour, oats, flax seed, brown sugar, eggs, butter, Fresh bananas, dried apricots, unsweetened Dutch cocoa..may be sandwiched with peanut butter.

Today Oct 1st we are going into a BIG heatwave, but the nights are refreshingly cool.
This menu is hopefully going to reflect the different climes and I am also making a split yellow-green pea soup and my famous HRH  "Cream" of tomato soup ( recipe can only be found in THE GREAT GRANNY Diet" on  www.amazon Kindle.

Here is the Prep so far, I will post more photos tomorrow pre-delivery.
Have a great first day of the Month,
John Nigel