Over the past 6 weeks or so, since going on the diabetic diet again, a large amount of my time has gone into researching food options, studying recipes, and just cooking from scratch to try things out. Let me tell you ....it's not for the faint hearted. Most of the diabetic recipes I've tried have been a flop the first time through. Our local ingredients are different, my equipment is different, my oven is different ....so things just turn out....different. One banana bread recipe I tried turned out looking (and tasting) like a Christmas Yule log and I wished I had a fire to throw it on. Kudos to my husband, who hates to waste food, and did end up eating most of it. Another chocolate zucchini cake I tried turned out about 1 cm thick, with the texture of a rubber tire, but indeed having some chocolate flavor -- it's only redeeming quality. I have limped out of the kitchen many times, discouraged, hungry, and wondering if I would ever have a second installment for my Focus on Food series.
Finally, after FOUR almost disastrous attempts, I finally have a success to to tell you about .....
CAULIFLOWER CRUST PIZZA!!!
I will refer you to the original blog post from
Your Lighter Side, for the full recipe. Please note from the photo above how the pizza is crisp enough to hold on the tip of the fingers. It looks like real pizza! I was immediately drawn to this recipe because, well, I love pizza. It is so sad to give it up, because Pizza Crust can be so very high carb, even the whole wheat variety. Yet this pizza crust has practically NO CARBS at all!
FIRST ATTEMPT
On a Saturday morning, we rushed to the nearby street market to find us some cauliflower. As you can see, this was a few days after the horrible mosquito attack on Jonathan's face, which tells you how long I have been working on this project. The lady who created the recipe simply uses frozen cauliflower from a bag. We had a few extra steps: washing, cutting, steaming. Finally we could start the first step of the recipe!
We grated our cauliflower -- or tried to. It was too mushy and kept falling apart.
Then we mixed 1 cup of grated ("riced") cauliflower with 1 cup of cheese (we had to use cheddar although the recipe calls for mozz) and 1 egg. Here's what it looked like.
The first attempt was baked in a pie pan, as it seemed like the best option at the time. Well, I have no after pictures because discouragement set in as soon as it came out of the oven. The first attempt was WAY too soggy. I needed to drain the cauliflower, or even squeeze out the moisture before baking it. So the result turned out being more like a casserole. But the amazing thing is....although it was a casserole, it tasted fantastic!
Jonathan ate his up. We all ate it up, in no time flat. So, not exactly pizza but the flavor was good enough to make me keep trying.
SECOND ATTEMPT
Here it is, all flattened out and ready to go in the oven. I found an old pizza pan -- perfect! Uhm, no.
Here is SECOND ATTEMPT finished product -- quite STUCK to the pan. We had to hack it off, bit by bit. The food that ended up on the plate still looked like ....a messed up casserole. Again, amazingly, it tasted fantastic and nothing went to waste! As for the pan, it took THREE DAYS of soaking and scrubbing to get all of the stuck-i-ness OFF!
THIRD ATTEMPT
This time I tried putting greased foil over the old pizza pan. It looked so great coming out of the oven. I almost cried when I tried to serve the first piece. Hopelessly stuck. Again. Here is what we had to do, turn the whole thing over and detach the top of the pizza from the bottom of the pizza -- you can see how much was stuck on the foil. So....casserole again, but still tasted good.
FOURTH ATTEMPT
Why couldn't I just be happy with a delicious cauliflower pizza casserole? I really wanted to be able to PICK UP the pizza slice in one piece and bite into it, for heaven's sake! I'm realizing more and more how much of food enjoyment has to do with texture and the tactile experience. Casserole is not pizza. So after the third attempt, a LONG, LONG while went by before I wanted to try again.
The fourth attempt was inspired by the acquisition of a new pizza pan. There is a long and dear story attached to this pizza pan -- about God's love, and His provision, and me not listening to His voice or looking for His hand in my life. I will have to share it soon in another post on another day.
The fourth attempt came out of the oven looking just lovely. This is before the toppings, of course.
Best of all, check this out! It is somewhat crisp on the bottom and IS NOT STUCK TO THE PAN!!! Hope is alive!
You can actually pick it up and eat it! And as with the previous three "casserole" attempts, Jonathan thought it was just fine!
I see relief in my face on this picture. It was a long hard journey, but we finally actually ended up with pizza we could pick up and eat, that was made on a crust made of cauliflower. My only complaint now is that it disappears far too quickly!
So folks, I really do recommend this recipe, in spite of all my troubles with it. It won't be as hard for you -- I had a lot of challenges to adapt to. It's not too terrible time consuming if you use frozen veggies from the store, and it's a great way to get those veggies into your family's tummies! My number one tip: Use a good pizza pan!