Make A Plan... And Stick To It?

With our meals planned for the week, shopping done and food prepped, all that I have to do is stick to the plan....sounds easy right? Well we did manage for the most part, with a slight adaptation on Tuesday's planned curry and a minor slip up on Friday when I really could not be bothered to cook. The menu plan said "pizza" so off we went to our favourite local, Agli Amici, for one of their tasty brick oven pizzas, complete with salami and chili oil (naughty yet fabulous!)

Sunday - Salad and Lentil Lasagne

Tasty and Filling

Beetroot; a new experience

Monday - Grilled Watermelon, Feta and Rocket with Hazelnuts

Fresh and Light

Tuesday - Vegetable Noodle Soup with Coconut Milk

Asian Inspiration

Wednesday - Grilled Chicken Breast with Roasted Vegetables

No-Carb Option

Thursday - Bean and Vegetable Chilli

Quick and Easy

But not to be outdone I decided that I'd cook a pizza at home for our Saturday night stay in and turn the Friday "slip up" into a comparison test... well that's my excuse, really i just want to eat more pizza!

Reading the September issue of Delicious magazine I came across a recipe for "gluten free pizza crust" and thought it would be worth a try. I know several people who have become intolerant of wheat or been diagnosed with Coeliac disease, so this might serve as a great party / entertaining option.

For the pizza crust...
450g cauliflower florets
2 medium free-range eggs
150g ground almonds
50g parmesan

1 - Heat the oven to 200C
2 - Whizz tthe cauliflower florets in a food processor, until they resemble cous cous, then put in a bowl. Lightly beat the eggs and add to the bowl with the ground almonds and parmesan. Season and stir.
3 lay 2 large pieces of baking parchment onto the worktop and divide the cualiflower mix into 4 equal portions. shaping into rounds 5mm thick. Bake for 20 minutes.

As there are only 2 of us I halved the recipe and spread the mix on 1 large baking sheet. After baking for 25 minutes I added my own toppings. 1 small jar of Erbe's Kitchen homemade tomato sauce, a sprinkling of chopped basil, roasted red and yellow peppers, thinly sliced courgettes and a handful of black olives. Topped with grated mozzarella.

I put that back in the oven for 10 minutes until the cheese was melted and golden.

The verdict:- The base had a slightly nutty taste and we both agreed it was yummy, but I should have baked for longer as it was quite soft.
We would make this again when looking for a lighter option to a wheat dough.