Cauliflower Crust Pizza

Cauliflower crust pizza has been on my list since it started making it’s rounds in the Pinterest world. It’s even on my cooking bucket list I made last year. Since I got a food processor for my birthday last year, I finally have the tools required! Last night I cooked this delicious, low carb crust and it was better than I even imagined!

I used this recipe from a Pin, but tweaked it slightly. So here it is:


Cauliflower Crust Pizza

1 medium head of cauliflower
2 eggs
1/3 cup shredded mozzarella
1/4 cup shredded parmesan
1 TBS almond flour
1/2 tsp salt
1/4 tsp dried basil
1/4 tsp dried oregano
Fresh ground pepper

Preheat the over and a round baking pan to 450. Start by washing and drying the head of cauliflower. Chop off the stem so you’re just left with florets. Add the florets to the food processor and pulse for about 30 seconds until it reduces to a powdery, light “grain”. I had about 4 cups of cauliflower grain. Place the cauliflower in a microwave-safe dish, cover with a paper-towl; nuke for 5 minutes. Carefully dump the hot cauliflower onto a dish towel or cheese cloth and let cool. Twist and squeeze the cloth to drain the water out of the cauliflower. I got just over a cup of water out of my cauliflower. Add the cauliflower “flour” to a bowl, along with the eggs, mozzarella, parmesan, almond flour, salt, basil, oregano and some fresh cracked pepper. Mix together into a dough. Spray a piece of parchment paper with nonstick oil and press your cauliflower dough into a pizza crust, making sure there are no holes. Mine was about a 10-12 inch pizza. Remove your preheated pan from the oven and slide the parchment paper with the crust onto the pan. Cook for about 10-15 minutes until it starts to brown. Remove from over and top with your favorite toppings! I used sauce, cheese, pepperoni, and olives! Place back in oven for 5-7 minutes until cooked. Enjoy!








yum.    -a

Thanksgiving 2014

Thanksgiving (Drunksgiving) was a delicious success! My family isn’t American, but we still know how to feast! The menu was complete with turkey, mashed and roasted potatoes, roasted carrots/sweet potatoes/parsnips, broccoli, homemade green bean casserole, rolls, macaroni and cheese, nut loaf, gravy, chocolate cheesecake and fail brownies! Needless to say, we all hurt from overeating (in the best way possible). Also, drinking began with mimosas, transitioned to coffee and Baileys and ended with beer and wine. (P.S. grocery stores here in the deep south DO NOT sell alcohol on Thanksgiving!- note to self.)




I must say, the macaroni and cheese I made this year was the best I’ve ever made. I used this recipe as a guide. I used extra sharp yellow cheddar, Vermont white cheddar and gouda from the fancy cheese section and it was AMAZING. I also added just a little heavy cream and baked it for about 20 minutes with an extra special sprinkling of cheese.

My husband, being the honorary American at our dinner, requested green bean casserole, which really isn’t something we normally cook. I found this recipe and just tossed some thin sliced onions with flour and breadcrumbs and baked them instead of deep frying the topping. The combination of shiitake and thyme was phenomenal.

IMG_4907Before eating we decided to take our family wolf pack (3 scotties, 1 husky and 2 mutts) out on a big walk. It felt so much like fall in the chilly air and crispy leaves. We discovered a dog park along the way and the dogs had fun running around and swimming in the muddy pond. Also, I had my entire left leg disappear into the swampy ground while chasing a dog and had to have my husband yank me out. It was actually hilarious and totally unexpected. Sinkholes do exist in these parts.



Happy Thanksgiving x.

Afternoon Bake Fest

Yesterday I suddenly had the urge to bake, and I hate baking.  I think it’s because I like to be able to only vaguely follow a recipe and with baking it’s more of an exact science. Rising, kneading, mixing; it won’t work unless your measurements are right! Plus, I like what I cook to look pretty (it’s the perfectionist in me), and whenever I bake….it’s not pretty.

I can't wait to bake!

I can’t wait to bake!

I decided to use this sudden baking compulsion to begin on my cooking bucket list. My sister joined in on the festivities and we picked 3 different recipes. I chose to bake a pumpkin pie (100% from scratch), my sister chose to bake orange chocolate chip scones and then we ended the evening with a pretzel twisting competition.

I used this pumpkin pie recipe. It was actually hard to find one that called for fresh rather than canned pumpkin. Honestly, the pumpkin pie crust was a struggle, and my little pumpkin’s yield was low; I was very skeptical, but it still turned out delicious!

Baking CollageKatie’s scones were delicious; crisp on the outside and soft on the inside ! We paired them with whipped cream, because what doesn’t taste better with whipped cream?

Baking6But, my favorite recipe of the day ended up being the soft pretzels! The recipe was so simple, but I was so impressed! It was also fun rolling, twisting and shaping them- there were some REALLY fat, misshapen and ugly pretzels. I don’t think my sister or I have a future career in pretzel-making. They paired perfectly with the sweet dijon sauce.Baking Collage2 Baking


Best x.

My Famous Spinach Artichoke Dip



In the spirit of Halloween I’ve decided to share with you one of my not so healthy recipes that’s always a huge hit, spinach artichoke dip. Because let’s face it, who eats healthy on Halloween? Not this girl. I have probably already eaten half my weight in sweets and it’s only 1 in the afternoon. Life is all about balance though and one day of candy binging does not a diet ruin! Like I said, I’m basically famous for this dip (okay maybe not), but people are always asking me what I put in it and it’s actually embarrassingly simple. There’s really nothing super special about my recipe, but here it is.

Spinach Artichoke Dip


1  8 oz package of cream cheese, softened
1/4 cup of mayonnaise
1/2 cup of parmesan cheese
1/2 cup mozzarella cheese
1 can of artichoke hearts, drained and chopped
1 10 oz package of frozen chopped spinach defrosted and dried
1/2 tsp salt
1/2 tsp pepper
1/2 tsp italian seasoning

Preheat oven to 375 and spray an 8×8 glass baking dish with nonstick spray. Mix together cream cheese, mayonnaise, and parmesan cheese. Make sure you squeeze the excess water out of the spinach using paper towels (this part is really annoying). Add artichokes, spinach, salt, pepper and seasoning to the cheese mixture and  combine. Transfer to baking dish and top with mozzarella cheese. Bake for 25-30 minutes until cheese begins to brown. Let cool for 5 minutes and enjoy!