I follow food trends. According to some online dictionary a trend is “a general direction in which something is developing or changing.” Cool, whatever, I don’t usually care about other trends, however to an extent trends are practically forced upon us. Cricket granola bars anyone?
Anyway, I admit that I actively follow healthy food trends, specifically for specialty diets such as vegan or detoxing.
So I was totally excited when I saw all the Cauliflower Pizza Crust recipes on Pinterest.
I don’t like making pizza at home. Most of the recipes include eggs but, I don’t usually keep them in the house. So I simply replaced the eggs with a flax “egg” and made a flatbread which went well with the Baba Ganoush, that I was also making.
Vegan Cauliflower Flatbread
1 head of cauliflower
3/4 cups oat flour (you can also sub almond flour or wheat flour)
2 tablespoons nutritional yeast (love noosh!)
2 tablespoons oil
1/2 teaspoon sea salt
3 flax “eggs”
whatever herbs you like (I used fresh oregano from my garden)
whatever toppings you like (I used onions)
- preheat oven to 400 degrees f
- line baking sheet with parchment paper
- prepare flax “egg” and set to the side
- cut up cauliflower and “rice” in your blender or food processor
- mix well with all other ingredients
- add to baking sheet and press down with hands until dough is even
- bake 30-40 minutes
Gabby’s Baba Ganoush
1 large eggplant
2 chopped garlic cloves
2 tablespoons tahini or raw sesame seeds
Juice from one or two lemons
2 tablespoons Olive Oil
1 teaspoon salt
5 or so sprigs fresh parsley
a couple of sprinkles of Zaatar
- preheat oven to 350 degrees f
- poke holes with a knife around the eggplants exterior
- coat eggplant in a little oil and salt
- add to oven on a foil covered baking sheet
- remove after about an hour or when all sides of eggplant are collapsed and it is extremely soft
- wait for the eggplant to cool
- remove stem and break or cut into smaller pieces (i leave the skin on, it has great health benefits.)
- add all ingredients to blender or food processor and process until smooth
- serve in a bowl with a couple of sprinkles of Zaatar, or just some sesame seeds and parsley for garnish
Leaving the skin on will make this a darker color than when ordered in a restaurant. You are free to remove it if you would like.
Especially when working with spices and flavorings be sure to adjust to taste! I always do!