La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France. We chose it while on the road, moving home, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, that is back in Ireland.

Monday, September 24, 2012

Low Carb Pizza


I read about this pizza crust on a forum. I was intrigued and would definitely give it a go sometime down the line.
Well, that time had come and I trawled the internet to get a more specific idea of what was required.
Cauliflower !
Yes, cauliflower ! And cheese, and egg.
Come to think of it, it is basically a cauliflower and cheese omelet/frittata cooked in the oven.  Now, if you don't need to watch your carbs (which in all honesty we all should) it might not be for you, but if you are on a low carb or glutenfree diet this is a grand alternative. 
The texture is quite pleasant and the cauliflower .... I could not taste it in the finished product.  I love cauliflower, but I admit to being a little wary of cauliflower flavoured pizza. But as it turned out, there was no reason to be anxious.  So, try it out !

Cauliflower Pizza Base 
23 cm round pizza tin (with a slightly raised edge), lined with baking parchment - per person - 360 calories. 
Preheat oven to 230° C

 


Ingredients
  • 120 grs grated/riced cauliflower - 24 cal
  • 60 grs grated cheese  - mine was gouda and gave me 246 cal - You can use a lower fat cheese, but you need some fat for 'melt factor'
  • 1 large egg - 90 cal
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried basil (yes, dried works best for this)
  • 1 tsp garlic powder
  • pinch cayenne pepper
  • freshly crushed black pepper and sea salt to taste
You can obviously vary the quantities of your herbs to your own taste.

Preparation
  • Grate/rice the raw cauliflower in a food processor, it is fast and efficient.
  • Blanch the cauliflower for 2 minutes in salted boiling water.
  • Drain in a colander.  Shake well to get more water out.
  • Return to the pan on a low heat to evaporate any excess moisture. Alternatively, you could press the water out with a clean tea towel.
  • Leave to cool.
  • Beat loose the egg.
  • Mix all the ingredients together and pour into your lined pizza tray.
  • Smooth it out evenly.
  • Cook in the preheated oven for 15 to 20 minutes.
  • Leave to set slightly or cool completely to be topped at a later time. I made more than was required so I could store some in the freezer.
  • Choose your favourite pizza toppings and put under the grill/broiler for 5 minutes. Keep an eye on it as it may burn quickly.
  • Leave to rest for 5 minutes till everything has set before slicing and serving.
  • Yummy !

 
 
Have a lovely week !
And just so you know, I hate the new blogspot interface. Urgh!

Patricia xxx...x

1 comment:

  1. Sounds amazing, but looks pretty darned good! I think you might need to keep quiet about the cauliflower if you were serving it to the younger generation...

    ReplyDelete

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