cauliflower pizza crust

2cups frozen cauliflower
1cup shredded cheddar or colby jack
1 egg
coconut flour

1.) cook the cauliflower until it's soft.

2.) blend the cauliflower, cheese and egg in the food processor.

3.) add 1T of coconut flour at a time until it's as stiff as cookie dough

4.) form into 4"-5" circles on a greased cookie sheet.

5.) add pizza toppings of your choice.

6.) bake @350* until done. keep an eye on it. less topping will be quicker than tons of toppings.

homemade pizza

i make this pizza at least once a week. it's so easy.

1.) mix together the sauce
2.) mix/roll out the crust
3.) put the sauce/toppings on the crust
4.) bake until the cheese is brown



sauce:
half an onion - chopped and fried in butter(fry the onion in the pot and put everything else in on top)
1 8oz can tomato sauce
1 6 oz can tomato paste
1/2 tsp celery seed
1 tsp garlic powder
1 tsp basil
1 tsp oregano
1 bay leaf
1/2 tsp salt
1/4 tsp pepper

mix everything together and let it simmer with a lid on while you make the crust

preheat the oven to 450*

crust:
1 1/2 c all purpose flour
1 c whole wheat flour
1/2 c ground flax seed
(or 3 cups total of your favorite flours) 
2 tsp salt
2 tsp baking powder
pinch of baking soda
3 tbsp butter (softened)
1 c ice water

whisk together all the dry stuff.
rub in the butter until it's pea size-ish.
mix the ice water in with a wooden spoon

rub butter in your 14"x20"cookie sheet

roll the crust out in the pan.

add your toppings.

bake until it looks done. like 10-15 minutes. it depends on how many toppings you put on.

fridge to table -> 30 minutes

broccoli cheddar soup

Ingredients:1 stick butter
2/3 c flour
1 onion
1qt 1/2&1/2
1 qt stock (i use chicken, but use what you like)
3 lg carrots
2 heads of broccoli
16 oz extra sharp cheddar cheese block (pre-shredded doesn't melt the same and is yucky)
1/2 tsp nutmeg

4 basic steps:
1.) make a roux
2.) mix the stock and 1/2&1/2
3.) cook the veggies
4.) blend


- chop the onion, in a small pan sweat the onion with about a 1tbsp of butter
- while the onion is cooking, make the roux (turn the stove on LOW and leave it there until the soup is ready.)
- melt the rest of the butter in a big soup pot. when the butter is melted, stir in the flour.
- pour in the stock and 1/2&1/2. stir
- set your timer for 20 minutes, stir once in a while
- while you are waiting, peel and shred the carrots and chop the broccoli
- when the timer goes off, dump in the cooked onion, shredded carrots and chopped broccoli, stir
- set your timer for another 20 minutes
- while you are waiting this time, shred the cheese.
- when the timer goes off, use your immersion blender and chop up the veggies.
- then mix in the cheese slowly so it has time to melt. (if you blend after you put the cheese in, your blender could get gunky.)
- stir in the nutmeg (ew. nutmeg? yes. trust me.)

this recipe makes enough for about 10 servings. we eat half and freeze half. the frozen half is poured into a 12 cup and a 6 cup muffin tin. i put the muffin tins in the freezer over night and in the morning i pop them out and put them in a ziploc.

fridge to table --> 45 minutes.