VEGE PIZZA RECIPES

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CAULIFLOWER PIZZA BASE - HEALTHY FOOD GUIDE



Cauliflower pizza base - Healthy Food Guide image

Try this amazing gluten-free, low-carb pizza base recipe made with cauliflower. It's easy and quick to make and will make your favourite pizza much healthier.

Provided by Chrissy Freer

Total Time 30 minutes

Cook Time 0 minutes

Yield 4

Number Of Ingredients 10

1 large head (about 1kg) cauliflower, trimmed, cut in florets
2 eggs, lightly beaten
1 teaspoon dried oregano
⅓ cup finely grated parmesan cheese
spray oil
...

Steps:

  • 1 Place cauliflower florets in a food processor or blender in 2–3 batches. Blend florets until finely chopped, retaining some texture.
  • 2 Transfer cauliflower to a microwave-safe bowl and cover. Microwave on high for 8 minutes or until just tender. Drain well and leave to cool completely.
  • 3 Preheat oven to 200°C. Line 2 pizza trays with baking paper. Place all ingredients, except oil spray, in a large bowl. Mix until well combined.
  • 4 Press cauliflower mixture on trays in 2 x 22cm rounds, each about 3-4mm thick. Spray with oil. Cook for 15 minutes or until edges turn golden.

Nutrition Facts : ServingSize 4 serves

TUSCAN VEGETABLE SOUP RECIPE | ELLIE KRIEGER | FOOD NETWORK



Tuscan Vegetable Soup Recipe | Ellie Krieger | Food Network image

Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.

Provided by Ellie Krieger

Categories     main-dish

Total Time 35 minutes

Cook Time 20 minutes

Yield 6 servings (1 1/2 cups each)

Number Of Ingredients 15

1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional

Steps:

  • In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
  • Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
  • Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
  • Serve topped with Parmesan, if desired.

Nutrition Facts : Calories 145 calorie, FatContent 4 grams, SaturatedFatContent 0.5 grams, CholesterolContent 0 milligrams, SodiumContent 306 milligrams, CarbohydrateContent 21 grams, FiberContent 5 grams, ProteinContent 8 grams, SugarContent 5 grams

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