Monday, January 20, 2014

Gluten Free Soft Pretzels

Once and a while there is something that I need in a hurry and I don't have time to experiment with creating a new recipe. This was one of those times. Once a month my daughter has "pretzel day" at school. The first month I bought some frozen soft pretzels from a local gluten free market and made them for her. Before we even left for school they were hard as rocks and almost inedible. The next few times, she just asked for regular gluten free pretzels we used these ---> Gluten Free Pretzels. This time she said she'll try the frozen ones again and "maybe they'll be better this time". I felt so bad because I knew they would be just as bad as the first time, so I started searching online for recipes. I found this one and made only one adjustment to suite our needs and they turned out great. I wanted to pass this on to anyone who may need a recipe for gluten free soft pretzels.

I used this recipe from Elizabeth Barbone---> Gluten Free Soft Pretzels and substituted the light corn syrup for honey. I also sprinkled ours with Himalayan salt.

I put a few in the freezer for future pretzels days and will update with how they turn out reheated.

Here are pics of the ones we pretzel twisting skills may need a little work ;)

**Update: I reheated these from frozen in the toaster oven and they came out just fine!

Saturday, January 11, 2014

Tomato Basil Pizza with Cauliflower Pizza Crust

I have made cauliflower crust before and was disappointed. It did not hold together and was very wet and soggy. I kept seeing over and over that people were making cauliflower crust and were successful. I had to give it a try again. After a lot of testing and reading, I did  notice that squeezing the water out of the cauliflower helped a lot. It was a much drier and crispy crust than before. So, please don't skip this step! You can also top this pizza crust with sauce and cheese like a traditional pizza, or experiment with any other toppings you like. This is a great grain free alternative to pizza!

I'd love to hear what you topped yours with, leave a comment below and let us know!
Crust adapted from this recipe


1 small head of cauliflower grated
1/4 cups grated Parmesan cheese
1/4 cups shredded goat mozzarella cheese
1/4 teaspoons sea salt
1 teaspoon dried oregano
1/2 teaspoon Garlic Powder
2 tablespoons coconut flour
1 whole Egg
olive oil

grape tomatoes cut in half
coarsely chopped fresh basil leaves
goat mozzarella

Preheat oven to 450 degrees. Place cauliflower florets in a food processor and pulse until you have cauliflower rice


Steam cauliflower over a little water until tender. Remove cauliflower and let cool. Place in a clean dry dish towel and squeeze out water. This will help keep your crust dry. (I didn't do this the first time I made it and mine did not stay together well).

In a bowl, combine the cauliflower, Parmesan, mozzarella, salt, oregano, garlic powder, coconut flour and egg. Mix until combined. Split mixture in half and make a ball out of each half then press into a circle using your hands to make a crust like edge. Brush with olive oil.

Bake at 450 degrees for 15 minutes. The edges should be lightly brown.

Remove from oven and top with goat mozzarella, grape tomatoes and basil. 

Put back in the oven for another 5-10 minutes until cheese is bubbly.