This is the Best No Flour Veggie Pizza you will ever make. The secret ingredient is that the crust is made of Cauliflower. Yes you heard me right Cauliflower !! You must be thinking this is joke but No I’m making that claim and sticking to what I say. This indeed is the best pizza you are ever going to have. The idea behind making this cauliflower crust pizza is by doing tons of research online. The whole idea of using cauliflower is a total new quest for me. But this perfect recipe was derived after lot of trials and failed attempts at the cauliflower crust pizza before. Most times, the flavor was amazing but the texture was crumbly and falling apart. The solution to the best crust that doesn’t fall apart and taste like a bread crust is in the squeezing and draining the excess moisture from the cauliflower. And, yes you can slice it and pick it up like a real pizza slice. It’s a guilt free recipe without the all-purpose flour (white poison thats what I call it) and wheat free. The only calorie intense ingredient is Cheese. Okay, it’s a weekend treat for me and my tummy is happy since it is getting fed with all the amazing nutritious veggies so a little cheese here and there is allowed. The best part of this recipe is picky kids who donot like veggies won’t even understand the crust is not the traditional bread and this becomes an ideal way for mommies to sneak in veggies into their diets. What are you waiting for? Lets get started !!

Ingredients: Serves 3
1 large head of cauliflower
1 egg, beaten
1/3-cup shredded part-skim mozzarella cheese
2 tablespoon grated parmesan cheese
½ teaspoon Italian seasoning
½ teaspoon fresh minced garlic
Pinch of salt and pepper
½ cup organic pizza sauce or homemade sauce
¾ cup shredded part-skim mozzarella cheese
Veggies of your choice
(zucchini, broccoli, spinach, onions, red sweet pepper, bellpeppers)
2 teaspoon milk

Method:
1. Preheat your oven to 400 F (approx. 200 Cel)
2. Line a baking tray with a silicone sheet or some parchment paper (no aluminum foil or wax paper)
3. Cut your cauliflower into small florets and pulse it in a food processor to a fine, rice or couscous like texture (about 4 cups of riced cauliflower)

4. Boil the riced cauliflower in a large pot for 5 to 7 minutes until the cauliflower is nice and tender.
5. Strain the cauliflower in a strainer and wait for the cauliflower to come to room temperature.

6. Place the cauliflower on a clean washed kitchen towel and squeeze out as much water as you can. This is a crucial step in this recipe, since the crust will hold its shape and not fall apart only when the water is completely squeezed out.

7. Transfer the cauliflower to a large mixing bowl and add in the beaten egg, 1/3 cup mozzarella cheese, 2 tablespoon parmesan cheese and the dry seasonings. Combine everything together.

8. Transfer the mixture to the baking tray and shape into a thick rectangle or a thick cylindrical disc of your choice. Do not forget to make the edges a little higher to give it bread crust effect. Brush little milk on top of the crust to give it a brown effect.

9. Bake it in the oven for 25 to 30 minutes until golden brown.

10. Top the crust with pizza sauce, veggies and ¾ th cup mozzarella cheese and bake again for 10 minutes or until the cheese has melted.
11. Let it cool for 10 minutes and cut into slices (mine came to about 6 slices). Enjoy Guilt free !!

Note: Approx. 400 calories per serving of 2 slices which is just ½ the calories of a regular flour crust pizza.

Crunchy Granola made with nutritious oats, nuts, seeds and natural sweetener honey is a crunchy, quick and a healthier snack to eat. Oats are known to lower the cholesterol levels and help to control blood pressure. Nuts and seeds provide the essential good fats, Omega 3s and 6s . These are flavored with cinnamon which helps in lowering blood sugar levels and has anti-inflammatory properties. Granola can be added to milk or yogurt and topping it up with some fruits makes an easy and quick guilt free breakfast or a healthy snack. These homemade baked granolas are a great swap to the store brought packets. Healthy Snacking !!

Ingredients: Makes 7 cups
Old- fashioned Rolled Oats – 3 cups
Chia Seeds – 3 tablespoon
Hemp Seeds – 3 tablespoon
Flax Seeds – 3 tablespoon
Unsweetened organic coconut flakes – 3 tablespoon
Almonds coarsely chopped– ½ cup
Walnuts coarsely chopped – ½ cup
Raisins – ¼ cup
Goji Berries – 3 to 4 tablespoon
Salt to taste
Cinnamon Powder – 1 teaspoon
Vanilla Extract – 1 teaspoon
Organic Honey – 1/3 cup
Olive Oil – ¼ cup

Method:

1. Preheat the oven to 325 degrees F or 170 degress Cel (approx.). Line a baking dish with silicone sheet or parchment paper and grease well with some oil.
2. Coarsely chop the nuts in a food processor or put it in a zip lock back and break it with a rolling pin.

3. Combine the oats, almonds, walnuts, chia seeds, hemp seeds, flax seeds in a large bowl and mix well.

4. In a small bowl, whisk together the honey, oil, salt, cinnamon powder and vanilla extract until the whole mixture is combined well.

5. Pour the wet ingredients on the oats and nuts mixture and mix well.

6. Spread the granola mixture evenly onto the prepared baking dish and bake for 30 to 40 minutes. After every 10 minutes, take out the dish and give it a gentle mix and re-spread the mixture and bake until medium golden brown color. Watch carefully since mixture can burn towards the end of the baking time especially in the corners.

7. Transfer the granola to another heatproof dish to stop the cooking process. At first the granola will still be little soft in texture but when it cools down completely at room temperature it will become more crunchy. If the granola is stuck to each other break them up and mix the raisins and goji berries.

8. Store them in an airtight container and enjoy it with yogurt, milk or just as a healthy snack. Enjoy.

Notes:

1. Do not use instant oats for this recipe.
2. Different types of nuts like pecans, cashews can also be used.
3. Dry cranberries, blueberries, figs can also be added.
4. The recipe can be altered as per your preference and taste.

Traditionally lasagna is made with all purpose flour/ maida noodle sheets, which adds up too many calories and makes you feel guilty after enjoying a bite. After reading lot of recipes online and trying out few of them myself, I came out with this recipe which is an absolute favorite in my family.Why? Because it is amazingly delicious, flavorful and it is definitely not full of carbs and fatty fats like the traditional lasagna recipes.
I have replaced the lasagna sheets with sliced zucchini & being an Indian myself, I thought of giving an Indian twist by using Pav Bhaji masala/ spice powder for the sauce. I have used Nutritional yeast which taste much like cheese in the second layer to cut down the fat and calories from the traditional cheese.
I am sure you will love this vegetarian, gluten-free & low cal lasagna.

Ingredients: Serves 3

Zucchini thinly sliced – 2 medium
Medium size Onion thinly sliced – 1
Colored Bell Peppers / Capsicums thinly sliced – 1 cup
Shredded Spinach – 1 cup
Extra firm Tofu thinly sliced – 1 cup
Crushed Large tomatoes with few tomato chunks to make the sauce – 3 or (28 oz can crushed tomatoes with the juice)
Shredded Cheese – 1 cup (depending on how cheesy you want)
Nutritional Yeast – 1/4^th cup (optional)
Garlic cloves grated – 2 large
Ginger grated – 1 small piece
Indian Pav Bhaji Masala – 1 tbsp
Salt to taste
Red Chili/ Paprika/ Pepper powder to taste
Olive Oil – 3 tbsp (1 tbsp each to make sauce, stir fry veggies & coat the baking pan)

Method:
To make the Tomato Sauce:
In a deep pan/ skillet add oil and when heated add the grated ginger & garlic and saute/ stir for sometime so that the flavors get infused in the oil. Then add the crushed tomatoes with few tomato chunks, salt, chili powder, pav bhaji masala and stir/ saute well and keep cooking till all the spices / masalas are well mixed. Keep aside.

To stir fry/saute tofu:
After making the sauce do not clean the pan/ skillet. In the same pan saute the tofu so that they absorb all the remaining flavors.

To make the stir fry/ saute veggies:
In a pan/ skillet add a tbsp of olive oil and when hot stir fry the onions, bell peppers/ capsicum, spinach with some salt & pepper till the veggies are half cooked and the raw smell has gone. Keep aside.

To layer the Zucchini and other ingredients:

1. Preheat the oven to 375 F (190 Cel approx.)
2. Coat 1 tbsp of olive oil well in a 9×5 bread loaf pan or a small casserole.
3. Spread the made tomato sauce on bottom.
4. Layer 3 to 4 zucchini slices to cover the sauce.
5. Spread some sauce on the zucchini slices & top it up with stir fry veggies, tofu slices and cheese.

6.Repeat the layers until all your ingredients are fully used up.
7.On the final layer top with sauce and cheese.

8. Bake for 50 minutes covered and 5 minutes uncovered.
9. Let stand for 15 minutes before serving.

Note:
Pav Bhaji Spice Powder can be found in Indian/Asian grocery stores.

Instead of pav bhaji masala, you can also make the sauce with some pepper, salt, garlic powder and Italian herbs.

In the second layer I put nutritional yeast since I wanted to cut down on calories from the cheese. But you can avoid nutritional yeast and add cheese only if you like it.