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Cauliflower Crust Pizza

May 2, 2016 by Carolyn Coffin

Cauliflower Crust Pizza

 Cauliflower Crust Pizza This cauliflower crust pizza is so good it’s hard to believe it is gluten and grain-free! It even passes the “pick up test” — it doesn’t fall apart when you pick it up with your hands. After all, isn’t this what we’re looking for in a good pizza?


Ingredients:

  • 1 head cauliflower, small
  • ¼ cup Parmesan cheese
  • ¼ cups cheddar cheese
  • ¼ tsp sea salt
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp garlic powder
  • 1/2 tsp red pepper flakes (optional)
  • 1 Tbsp almond meal (optional)
  • 1 egg

Preparation:

Preheat oven to 450ºF. Place a pizza stone or baking sheet in the oven.

On a cutting board, place a large piece of parchment paper and thinly coat it with coconut oil or butter.

Cauliflower "snow"
Cauliflower “snow”

Wash and throughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making two pizzas. Cut off the florets and pulse them in your food processor for about 30 seconds or until you get powdery snow like cauliflower. You should end up with 2 to 3 cups of cauliflower “snow.” Place it in a microwave safe bowl and cover. Cook for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.

Wrung out cauliflower
Wrung out cauliflower

Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza crust instead of a crumbly mess.

Dump squeezed cauliflower into a bowl and add Parmesan cheese, cheddar cheese, sea salt, basil, oregano, garlic powder, and a dash of red pepper if desired. The almond meal is a good idea only if you have closer to 2 cups of cauliflower snow as opposed to 3 cups. Now add the egg and mix away. Hands tend to work best.

Ready to Cook
Ready to Cook

Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down throughly until tightly formed together. A la Goldilocks…not too thick  but not too thin either.

Using a cutting board, slide the parchment paper onto your hot pizza stone or baking sheet. Bake for 8-11 minutes or until it starts to turn golden brown. Remove from oven.

Add however much sauce, cheese, and toppings you like. Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes or until the cheese is melted, bubbly, and slightly golden.

Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula, serve up your delicious grain-free, gluten-free cauliflower crust pizza. Warning: there’s not usually leftovers at our house!

Print
Cauliflower Crust Pizza
Recipe type: Poultry
Cuisine: Italian
Prep time:  20 mins
Cook time:  20 mins
Total time:  40 mins
Serves: 4
 
Ingredients
  • 1 head cauliflower, small
  • ¼ cup Parmesan cheese
  • ¼ cups cheddar cheese
  • ¼ tsp sea salt
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp red pepper flakes (optional)
  • 1 Tbsp almond meal (optional)
  • 1 egg
Instructions
  1. Preheat oven to 450ºF. Place a pizza stone or baking sheet in the oven.
  2. On a cutting board, place a large piece of parchment paper and thinly coat it with coconut oil or butter.
  3. Wash and throughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making two pizzas. Cut off the florets and pulse them in your food processor for about 30 seconds or until you get powdery snow like cauliflower. You should end up with 2 to 3 cups of cauliflower “snow.” Place it in a microwave safe bowl and cover. Cook for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
  4. Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza crust instead of a crumbly mess.
  5. Dump squeezed cauliflower into a bowl and add Parmesan cheese, cheddar cheese, sea salt, basil, oregano, garlic powder, and a dash of red pepper if desired. The almond meal is a good idea only if you have closer to 2 cups of cauliflower snow as opposed to 3 cups. Now add the egg and mix away. Hands tend to work best.
  6. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down throughly until tightly formed together. A la Goldilocks...not too thick but not too thin either.
  7. Using a cutting board, slide the parchment paper onto your hot pizza stone or baking sheet. Bake for 8-11 minutes or until it starts to turn golden brown. Remove from oven.
  8. Add however much sauce, cheese, and toppings you like. Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes or until the cheese is melted, bubbly, and slightly golden.
  9. Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula, serve up your delicious grain-free, gluten-free cauliflower crust pizza. Warning: there's not usually leftovers at our house!
3.5.3208

 

Grain Free Casserole

May 2, 2016 by Carolyn Coffin

Grain free casserole

Grain free casseroleThis casserole is always a winner with our family and with company. The best part? It makes enough for two casseroles so you can freeze one, or bank on plenty of leftovers!

Print
Grain free casserole
Recipe type: Beef/Pork/Lamb
Cuisine: Casserole
Prep time:  30 mins
Cook time:  40 mins
Total time:  1 hour 10 mins
Serves: 12
 
Ingredients
  • 2 zucchini, julienned
  • 2 carrots, julienned
  • 1 sweet potato, julienned
  • 2 lbs of ground beef
  • 10 mushrooms, chopped
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 1 can (156 ml) tomato paste
  • oregano, basil, salt and pepper to taste
  • mozzarella and parmesan to taste
  • 4 eggs
  • ¼ cup heavy cream
Instructions
  1. Julienne zucchini, carrots, and sweet potato using the disc blade of your food processor, place in a very large bowl, and toss to mix. If you don't have a food processor, use a mandolin or simply slice thinly with a knife.
  2. Begin cooking the beef, then add mushrooms, garlic, and onion as it cooks.
  3. Add tomato paste, herbs, and seasonings. Mix well. Allow meat mixture to cool.
  4. Grate cheese into the vegetable mixture and toss.
  5. Preheat oven to 400F.
  6. When meat mixture cools, add it to the vegetables and mix well.
  7. Beat eggs and heavy cream together, then pour into meat mixture.
  8. Using your hands, make sure everything is well incorporated and transfer to two oiled baking dishes. *If you plan on freezing one casserole, line your baking dish with aluminum foil before pouring the mixture in. After baking, you can simply cover and freeze. Once frozen solid, you can remove the "casserole brick" from your dish (freeing it up for other uses), label it, and place back in freezer. Put the "brick" back in the dish you cooked it in before reheating in the oven.
  9. Bake for 20 minutes covered and 20 minutes uncovered.
3.5.3208

 

Creamy Fennel Coleslaw with Carrots and Apple

May 2, 2016 by Carolyn Coffin

Creamy Fennel Coleslaw with Carrots and Apples

Creamy Fennel Coleslaw with Carrots and ApplesColeslaw is a classic side dish that goes with just about anything. This Paleo version has the perfect combination of sweetness and tang, plus it’s a great way to add colour and crunch to any meal. With the dressing containing homemade mayo, we don’t even have to worry about inflammatory oils! It’s about as wholesome a side dish as you can get.

Print
Creamy Fennel Coleslaw with Carrots and Apple
Recipe type: Side Dish
Cuisine: American
Prep time:  20 mins
Total time:  20 mins
Serves: 8 servings
 
Ingredients
  • CREAMY DRESSING:
  • 1 tsp honey
  • 2 Tbsp apple cider vinegar
  • ¼ cup homemade mayonnaise
  • Pinch of salt
  • FENNEL SLAW:
  • 3 large carrots, julienned or shredded
  • 1 fennel bulb, julienned or shredded
  • 1 apple, julienned
  • ¼ cup fennel greens, chopped
  • 1 Tbsp poppy seeds
  • Salt to taste
Instructions
  1. In a small bowl, whisk the honey and cider vinegar.
  2. Add the mayo and continue to whisk.
  3. Add a pinch of salt and whisk again.
  4. Keep refrigerated until use.
  5. In a medium serving bowl, toss the carrots, fennel and apple together.
  6. Add the fennel greens, poppy seeds, salt and dressing.
  7. Toss to combine all ingredients and refrigerate until serving.
3.5.3208

 

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