Cauliflower-Crusted Pizza w/ Goat Cheese and Honey

It is definitely no secret that I LOVE pizza! However ‘za may not always be the healthiest choice… or can it be?

Well if you make a cauliflower crusted pizza, it’s basically a salad right? This recipe is one of my favorites to make as it is both tasty, easy and delicious!

Cauliflower is a great source of vitamin C, vitamin K and is filled with fiber and protein!

So if you like pizza and you like being  #healthyAF and a #domesticgoddess then you have no excuse, but to try this tonight 😉

For this recipe you will need:

1 large Cauliflower

2 eggs

1/4 cup whole wheat flour/oat flour/almond meal etc. 

Spices:

I like to use: garlic, oregano, paprika, salt/pepper

Suggested Toppings:

goat cheese

honey 

rosemary

tomato sauce

zucchini

mushrooms 

Directions: 

1. Chop or food process cauliflower to rice
2. Drain cauliflower to remove excess water
3. Add eggs and flour
4. Pre-Bake the crust for 15 min at 250*C
5. Add toppings
6. Bake for 20 min or until done

 

 

Current Craving: Coconut Curry Soup

Thai Coconut Curry à la Amalie

Alright…. So I wouldn’t be lying if I told you that I eat this a minimum of three times a week… I know – a bit much you might think? Well first of all, this dish is absolutely amazing and second of all I make sure to make a huge batch in order to have leftovers for the rest of the week.

My good friend Sophie introduced me to this recipe, and I must admit that I was a bit skeptical at first. Don’t get me wrong, I love curry, thai food and anything coconut but the idea of a soup has just always sounded a bit boring to me. However… This recipe is not just a “soup” it is filled with flavor, warmth and amazing spices.

And the best part of it… it takes only 15 minutes to create!

Recipe:

1 can of chickpeas

1 can coconut milk (400ml) (lite or full fat)

1 piece of Garlic

1 inch Ginger

1 Red Onion

1 Bell Pepper

1 Eggplant

1 Zucchini

1 Cup Brown Rice/ Rice Noodles / Soybean Noodles

Fish Sauce

Red Curry Paste (2 teaspoons)

Spices:

Ground Cumin (2 teaspoons)

Curry Powder (2 teaspoons)

Paprika (2 teaspoons)

Lemon juice (1-2 teaspoons)

Salt/Pepper

Toppings:

Cilantro or Basil

Lime

Peanuts

Sriracha

Directions: 

1. Boil your rice for 35-40 min (Tip: boil it in broth for extra flavor)
2. Soup part 1:: simmer garlic, ginger, red curry paste and a splash of water
3. Veggies: in a separate pan dice onion and cook until translucent, add remaining veggies
4. Soup pt. 2: Add water, bouillon and coconut milk and stir (make sure NOT to bring it to a boil) — add in fish sauce (2-3 tablespoons) and spices – add more spices to taste
5. Serve! (I usually start with brown rice, then ladder on veggies and then pour the soup
6. Top with cilantro, crushed peanuts and sriracha