Superfood Frittata Pizza :: Kale, Onion, Sausage, Peppers and Broccoli ::

We planned to have this for Sunday brunch, but I didn't end up making it until the middle of the day, so it became dinner. Yum!! This was my first frittata and it was a hit! We both loved it. Last night I ate it with a little pesto on top and I also had it for breakfast this morning. :) Great protein punch and it's a perfect way to use up extra veggies that are close to going off. I always seem to have stray veggies that go bad. I'm trying to work on using them up, so they don't go to waste. Just chop what you have, add eggs, and bake! Here are the steps I followed:

PREHEAT OVEN:  350 degrees TOTAL COOK TIME: approx 40minutes (depends on how thick your frittata is) MY INGREDIENTS: >>> You can really use ANY veggies/protein that you want in your frittata. These are the ingredients that I used because I had them on hand. It was a good mix! 1 Turkey Kilbasa Sasuage (large link) 1 onion 1 green bell pepper 2 cups kale 1 1/2 c. broccoli florets 1 potato 15 eggs (my pan was huge!)

1 >> I sliced a potato that we had in our pantry using this mandolin and lined the bottom of the pan with the thin slices. *Optional, of course!

2>> I added a whole bunch of kale on top of the potatoes.

3>> After chopping up the sausage and veggies I added them on top of the kale + potatoes.

4>>  Whisk the eggs and add in your spices. I initially only used 10 eggs and then had to continue to add more to cover all my veggies. The pan I used was huge, so I think I ended up using 15 eggs (11 eggs, 4 egg white). I also used the Williams Sonoma pizza spice mix (pictured below) to add some good flavor! The mix has the following ingredients: Garlic, sun-dried tomato, California chili, cayenne pepper flakes, onion, sea salt, basil, oregano, rosemary, thyme, black pepper.

5>>  Pour eggs & spices over your veggies. Your eggs should cover all your veggies. Add more if you need to.

6>> Finally, bake your frittata for about 40minutes. Mine was really thick. I ended up broiling it for 7-8minutes at the end to finish cooking the center/top. You'll have to play around with the time depending on the size/thickness of your pan.

Like I said above, I ate my frittata slice with a bit of pesto on top! I was surprised how easy this meal came together. We'll probably have it for breakfast every day this week. That thing is a beast!! It's like 3 inches thick! haha. I'm sure you could make a frittata in a lasagna pan, too, or a ceramic baking dish.  At some point I want to try it with butternut squash layered on the bottom, or sweet potatoes layered throughout and maybe add in a little cheese next time. Yes. Yum. Enjoy!!!

P.S. A few other delicious fall recipes: butternut squash fries and butternut squash soup with apples & coconut cream 

Pizza Night is BACK! Crispy Cauliflower Pizza Crust

I've tried making gluten free/grain free pizza in a variety of ways using: almond flour, gluten free pizza crust mixes, combining almond flour & coconut flour etc...but this recipe takes the cake! It's now our favorite. I used another cauliflower pizza crust recipe from Pinterest, but it was not as good (the crust was a bit soggy). This recipe is THE BEST. Tried and true. It's from one of my favorite blogs, The Detoxinista. I added a few of my favorite spices to the recipe I made below and put my pictures into a grid so I can go back and reference it. I also made my own tomato sauce. I'll post that recipe later in the week. Yummmm. Next time I'm getting some good ham + pineapple + onions and making Hawaiian Pizza! Here's the recipe:

INGREDIENTS 4 cups of cauliflower "rice" (2 medium heads) 1 Tb. oregano 1 tsp. fennel seeds 1 tsp. garlic powder 1 egg, beaten 1/3 c soft mozzarella goat cheese (I'm sure regular mozzarella would work!)

STEPS

Preheat oven to 400 degrees. ________ Total Prep Time: 25minutes Total Cook Time: crust 30minutes, pizza 10 minutes

1. Cut up your cauliflower into florets and pulse in a food processor until it has the shape of  rice. I did mine in 3 batches so I didn't overfill my food processor.

>>Next, you'll need to fill a pot with 1-2in water and bring it to a boil. Add your cauliflower rice and cook it for 3-5minutes.

2. Strain the cauliflower rice and rinse it with cold water. Then dump it into a dish cloth or cheese cloth if you have it (that's what I used) and SQUEEEEEEEZE, SQUEEZE, SQUEEZE!! As you can tell those are man hands in that picture. Grant squeezed out the water multiple times. This is a crucial step to ensure your crust is not soggy.

3. In a bowl mix together your spices, egg and grated mozzarella goat cheese. Add your dried cauliflower rice to the bowl and mix well. I used my hands!

4. Roll your crust into a ball and then flatten out on parchment paper. I would strongly recommend using parchment paper. Grant went out and bought it while I was preparing the recipe because we were out. I used aluminum foil last time I made it, I even sprayed it, but it did not work--the bottom of the crust stuck! Bake your crust for at least 30 minutes. You want it to be CRISPY and BROWN on the edges.

5. When crust is golden brown and crispy remove from oven, add your sauce and all your toppings then put it back in the oven for 10-12 minutes until cheese is bubbly.

6. Let your pizza cool a bit then slice, serve & EAT IT UP! yummm.

^^^ I tripled the recipe and made 4 individual sized pizza crusts to eat later. I froze them on parchment paper so they're ready to pop in the oven. ^^^

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UPDATE : I unfroze 2 of the individual pizza crusts (from above picture) for a quick Saturday Pizza night and baked them at 400 degrees for about 30minutes. Delicious! They were perfectly crispy. Picture below:

Enjoy!!