Recipe: Rainbow Veggie Pizza with Chickpea-Cauliflower Crust

cleve rainbow recipe

What if your guilty pleasure didn’t have to feel so guilty? With its protein, vitamins, minerals, fiber and phytonutrients, this pizza runs circles around the everyday variety. You’ll love the fantastic, gluten-free crust, topped with veggies, Parmesan and Italian herb toppings. Make it for dinner tonight.

Ingredients

1/4 head of cauliflower, cut into florets
3/4 cup chickpea flour
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1/2 zucchini, thinly sliced into rounds
1/2 red bell pepper, thinly sliced into rounds
1/2 yellow bell pepper, thinly sliced into rounds
2 tablespoons grated Parmesan
1 tablespoon fresh oregano or 1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes

Directions

  1. In a food processor, pulse the cauliflower until very finely chopped. Measure 1/2 cup and put into a medium bowl.
  2. Add the chickpea flour and salt. Stir in 3/4 cup of water, and let stand for 20 minutes.
  3. Heat the oven to 450°F. In a 9- or 10-inch ovenproof skillet, heat 1 tablespoon of the oil over medium-high heat.
  4. Pour in the batter and let cook until the underside is golden brown, 3 to 4 minutes. Flip the crust and remove from the heat.
  5. Top with the zucchini, red bell pepper and yellow bell pepper, drizzle with the remaining 1 tablespoon oil, and sprinkle with the Parmesan.
  6. Bake until the vegetables are tender, 12 to 15 minutes. Sprinkle with the oregano and red pepper flakes, slice, and serve.

Nutrition facts

Yield: 2 servings

Per serving:

Calories 340
Total fat 18.5g
Saturated fat 3.5g
Protein 13.8g
Carbohydrate 32.4g
Dietary fiber 7.3g
Sugar 8.3g
Added sugar 0g
Cholesterol 5mg
Sodium 356.5mg

Recipe developed by Sara Quessenberry for Cleveland Clinic Wellness

 

 

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Recipe: Warm Berry Crisp

Photo showing a delicious summer fruit crumble, just taken out of the oven and ready to serve up, with a generous scoop of vanilla ice cream. The fruit in the crumble include chopped apple, raspberries, blackberries, blueberries, cherries, redcurrants and blackcurrants.

One of the best reasons to make your berry crisp is the smell of bubbling fruits mixed with fragrant spices and fresh lemon juice wafting through your home. This dish is warm and satisfying, with just the right amount of crunch from heart-healthy almonds and oats. In fact, it just might be the perfect dessert to satisfy your craving for something sweet.

Ingredients

5 cups mixed blueberries and raspberries (4 6-ounce containers)

2 tablespoons lemon juice

1/3 cup sliced almonds

2 tablespoons unsweetened coconut flakes

1/3 cup old-fashioned rolled oats (not quick or instant oats)

1/8 teaspoon nutmeg

1/8 teaspoon cinnamon

1 tablespoon honey

Instructions

  1. Heat the oven to 350 degrees. In a large bowl, toss together the blueberries, raspberries and lemon juice. Transfer to a 1½ -quart baking dish.
  2. In a small bowl, combine the almonds, coconut, oats, nutmeg, cinnamon, and honey. Use your fingertips to combine together, and then sprinkle evenly over the berries.
  3. Bake until the crisp topping is golden brown, 20 to 25 minutes. Serve warm.

Nutrition information per serving

Serving size: about a half cup

Calories 120

Total fat 4.5 g

Saturated fat 1.5 g

Trans fat 0 g

Protein 3 g

Total carbohydrate 22 g

Fiber 5 g

Sugar12 g

Cholestero l0 mg

Sodium 0 mg

Developed by Sara Quessenberry for Cleveland Clinic Wellness