Tag: celiac

Bay Scallops with Baby Spinach and Grape Tomatoes

Would you believe this beautiful seafood pasta dish can be on the table in just a half hour?  Simple ingredients and minimal prep make this meal perfect for week nights, date night or any special occasion.  The ingredients are naturally gluten free, except for the pasta.  So just one swap makes this meal celiac safe!

Bay scallops are delicate and sweet.  Smaller in size than sea scallops, they are harvested in the US from bays along the East Coast.  Available fresh when in season, you can also find them in the freezer section.

Dinner for two

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Ingredients:

  • 1/2 lb. bay scallops, fresh or frozen
  • 2 tbsp. butter, divided
  • 4 tbsp. olive oil, divided
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 6 oz. bag baby spinach
  • 12 grape tomatoes, halved
  • 1/2 cup white wine
  • 6 oz. gluten free spaghetti or pasta of choice
  • salt and pepper to taste
  • gluten free Italian seasoning to taste

Preparation:

If your scallops are frozen, take them out to defrost and lay them on paper towels to absorb excess liquid.  If fresh, just pat them dry before cooking.

Cut the grape tomatoes in half lengthwise and toss with 1 tbsp. olive oil.  Spread them evenly on a parchment lined baking sheet and sprinkle with seasoning.

Roast for 15 minutes at 400º, stirring halfway through.  Set aside while you finish the dish.

Cook the spaghetti to 1 minute less than package directions.  While the pasta cooks, add 1 tbsp. each of butter and olive oil to a large nonstick skillet over medium low heat.  Add the scallops, allowing plenty of space in between (cook in 2 batches if needed).

Cook 5 minutes per side, turning once.  Transfer to a bowl and keep warm.  Leave those browned bits in the pan, they will flavor the rest of the dish!

To the same skillet, add a bit more olive oil with the garlic and shallots.

Stir and cook 1 minute, then add back the roasted tomatoes.

Cook for 1 minute more, then add all of the baby spinach with 1/2 cup of white wine.  Don’t worry, it will cook down!  Cover the pan and cook for several minutes, until the spinach wilts.

What did I tell you?

Use tongs to add the cooked spaghetti to the spinach mixture, along with the scallops.  Season to taste, and finish with another 1 tbsp. each of butter and olive oil.

Toss gently to combine and heat the scallops through, then transfer to a serving platter.

Notes ♪♫ Serving the scallops with pasta makes this a very fast and easy dish to prepare.  But if you are not in a hurry, try serving it over risotto.  You can find my Basic Risotto recipe here.

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Cajun Lime Tilapia

Tilapia is a mild tasting freshwater fish that is budget friendly and easy to prepare.  This simple recipe with just a few ingredients is perfect for busy weeknights.  My version of this restaurant favorite is fuss free and much lower in sodium when prepared at home.

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You can easily find gluten free Cajun seasoning online.  If sodium is an issue, try a salt free Cajun seasoning.  Don’t like it that spicy?  Try a Creole seasoning that has less heat.  Always adjust the amount of seasoning to your taste.  Use as much or as little as you like.

Tilapia is widely available, but if you can’t get fresh you can most certainly find it in the frozen section.  Be sure to defrost and pat dry before cooking.

Ingredients:

  • Tilapia filets, about 6 oz. each, one per serving
  • 1 lime, sliced thin
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • gluten free Cajun or Creole seasoning

Preparation:

Remove the filets from package and pat dry.

Melt butter and olive oil in a large, nonstick skillet.

Add the filets in a single layer and sprinkle with seasoning.  Don’t crowd the pan.  Cook for 2-3 minutes.

Use a long spatula to turn the filets and sprinkle generously with more seasoning.  Squeeze lime juice over the filets and top with a lime slice.  Cook for 2-3 more minutes, until the filets split and fish flakes easily.

What did I tell you, fast and easy!  I served it with with rice and squash rounds.

Notes: ♪♫ I purchased my tilapia from Whole Foods Market.  Look for tilapia that is responsibly farmed and sold by grocers that adhere to strict quality standards.  Choosing tilapia from a responsible source ensures that the fish you are eating is good for you.

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Oven Roasted Chicken Leg Quarters

You are going to love this easy roast chicken dinner.  Leg quarters are an inexpensive option and provide a hefty portion for big appetites (we ate half for dinner and saved the rest for lunch the next day).  For this preparation, I sear the leg quarters in olive oil then finish in the oven using a roasting pan with rack.  The result, moist juicy meat with a crispy skin!

Tip  **Place onion slices under chicken to keep it from sticking to a roasting rack, this works on the grill as well**

Dinner for 2

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Ingredients:

Preparation:

Preheat the oven to 325º.  Cut the onion into 4 thick slices.  Heat a stainless steel skillet with olive oil and place the leg quarters skin side down for several minutes to get some color.  Don’t crowd the pan, brown the leg quarters one at a time if needed.

Set up a roasting pan with rack.  Mist the rack with cooking spray and arrange the onion slices, 2 on each side.  Lay chicken over the onion slices and sprinkle generously with seasoning of choice, then paprika.

Insert a meat thermometer into the chicken.  Bake for 1-1/2 hours, or until the internal temperature reaches 170º.

I served it with oven fries and green beans.  An excellent meal!

Notes: ♪♫  The roasting pan you see in this post belonged to my mother.  Never used, it passed down to me and decades later it became a part of my kitchen collection.  Although I could not locate this exact model, here is a similar style pan that you can purchase.

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Basic Fried Rice, Gluten Free and Lower Sodium

I have shared so many of my Asian inspired meals here on the blog and I know you love them as much as I do!  Today though, I thought I would focus on a basic recipe for fried rice that you can make at home with common pantry staples.  This is an easy preparation that is gluten free with lower sodium options.  I did not add meat, but you can choose (just like in your takeout menu), to add chicken, shrimp, pork, beef, etc… whatever you like to make it a complete meal.

Why make it at home?  You control the salt, you control the fat, and you will be absolutely certain that it’s gluten free!

Cheat some of the prep work by using frozen veggies, like mixed peas and carrots.  Or use up bits of leftover veggies from other meals, just chop them into small pieces and throw them in.  Get fancy and add canned water chestnuts or bean sprouts!

Ingredients:

Preparation:

A large, nonstick skillet is my first choice for stir fry dishes.  Having a large surface area is great when you want to spread out your ingredients in the pan.

Make ahead steps: Cook the rice ahead of time, cool and refrigerate.  If using frozen vegetables, take them out to defrost.  Toast the sesame seeds in a small, nonstick saucepan and set them aside for garnish.

Heat a large, nonstick skillet with cooking spray.  Scramble the egg and break it up with a spatula.

Set the egg aside and wipe the pan clean.

Mist the skillet with cooking spray and add 1 tbsp. olive oil, 1 tsp. sesame oil and 1 tbsp. tamari or coconut aminos.  Add the veggies and sprinkle with the garlic and ginger.  Cook for 5 minutes over medium low heat, stirring frequently.

Add a little more sesame oil with tamari or coconut aminos, then stir in the cooked rice.  Cook 1 minute to heat through, then add back the scrambled egg.

Toss well to incorporate and transfer to a serving bowl.  Garnish with toasted sesame seeds.

Notes ♪ If you’re making this after a long day at work, it’s nice to be a step ahead in your prep, so cook your rice the day before!  In fact, this recipe works best when the rice is cooked ahead of time and refrigerated.

♫ If you are on a low salt diet, use coconut aminos in this recipe instead of soy sauce.  It is gluten free and much lower in sodium than tamari or gluten free soy sauce.  You can use any of these, or a combination to suit your taste and dietary needs.

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Basic Fried Rice, Gluten Free and Lower Sodium

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  • Author: © My Gluten Free Cucina
  • Category: Side Dish
  • Method: Skillet
  • Cuisine: Asian Inspired
  • Diet: Gluten-Free
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Description

This is a basic recipe for fried rice that you can make at home with common pantry staples. 

Ingredients

Units Scale
  • · 1-1/2 cups cooked rice, chilled (I used long grain brown rice)
  • · 1-1/2 cups diced veggies (I used peas, carrots, onion and celery)
  • · 1/4 tsp. garlic granules
  • · 1/4 tsp. powdered ginger
  • · 1 egg, scrambled
  • · cooking spray
  • · olive oil
  • · toasted sesame oil
  • · Gluten free Tamari, or coconut aminos
  • · 1 tsp. toasted sesame seeds, for garnish

Instructions

  1. Make ahead steps: Cook the rice ahead of time, cool and refrigerate. If using frozen vegetables, take them out to defrost. Toast the sesame seeds in a small, nonstick sauce pan and set them aside for garnish.
  2. Heat a large, nonstick skillet with cooking spray. Scramble the egg and break it up with a spatula.
  3. Set the egg aside and wipe the pan clean.
  4. Mist the skillet with cooking spray and add 1 tbsp. olive oil, 1 tsp. sesame oil and 1 tbsp. tamari or coconut aminos. Add the veggies and sprinkle with the garlic and ginger. Cook for 5 minutes over medium low heat, stirring frequently.
  5. Add a little more sesame oil with tamari or coconut aminos, then stir in the cooked rice. Cook 1 minute to heat through, then add back the scrambled egg.
  6. Toss well to incorporate and transfer to a serving bowl. Garnish with toasted sesame seeds.

Notes

If you are on a low salt diet, use coconut aminos in this recipe instead of gluten free soy sauce.  It is much lower in sodium than tamari or gluten free soy sauce.  You can use any of these, or a combination to suit your taste and dietary needs.

© My Gluten Free Cucina * All Rights Reserved

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.

 

 

Gluten Free Spiced Applesauce Loaf

Don’t wait for apple season to make this delicious, Spiced Applesauce Loaf!  It’s perfect for coffee breaks, brunches, and snacks.  It would be lovely to take along when visiting a friend or neighbor.  So easy to prepare, and everyone will love it, kids and adults alike.

First, check out the ingredient list.  You probably have most of these items right in your pantry!  Then, in addition to being gluten free I also give you some options to lower the sugar, as I know many of you have additional diet restrictions.

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Dry Ingredients:

Wet Ingredients:

 Preparation:

Whisk together all of the dry ingredients.  Combine the wet ingredients in the bowl of a stand mixer with the paddle attachment and beat until smooth.  Add the dry ingredients to the wet and blend together just until moistened.

Line a 1 lb. loaf pan with parchment and scrape the batter into the pan.

Bake for 1 hour at 350°.  When it’s done, the loaf will have risen almost to the rim of the pan and the top will crack.  If you’re not sure it’s done, check with a toothpick in the center of the loaf.

Cool in the pan for 1/2 hour, then grasp both sides of the parchment and lift the loaf onto a cooling rack.

Carefully remove the parchment and continue cooling to room temperature.  Try to resist cutting into it right away, to minimize crumbling.

You could dust the top with confectioners’ sugar, or drizzle with a simple icing.  Honestly though, this cake is so moist and delicious it really needs no other adornment.  Slice with a serrated knife and arrange on a serving dish.

Look at that nice moist crumb!  You’ll have to take it from me, it tastes great!

Notes ♪♫ I have always loved quick breads.  This is an old recipe of mine that I converted to gluten free.  For muffins and quick breads, I use and recommend Better Batter Original Blend gluten free flour.  When you shop Better Batter, be sure to use my Promo Code MGFC30 at checkout for 30% off full price!

 

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Gluten Free Spiced Applesauce Loaf

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  • Author: © My Gluten Free Cucina
  • Category: Dessert
  • Method: Baking
  • Diet: Gluten-Free
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Description

Don’t wait for apple season to make this delicious, Spiced Applesauce Loaf!  It’s perfect for coffee breaks, brunches, and snacks.

Ingredients

Units Scale
Dry Ingredients: Wet Ingredients:

Instructions

Whisk together all of the dry ingredients.  Combine the wet ingredients in the bowl of a stand mixer with the paddle attachment and beat until smooth.  Add the dry ingredients to the wet and blend together just until moistened.

Line a 1 lb. loafpan with parchment and scrape the batter into the pan.

Bake for 1 hour at 350°.  When it’s done, the loaf will have risen almost to the rim of the pan and the top will crack.  If you’re not sure it’s done, check with a toothpick in the center of the loaf.

Cool in the pan for 1/2 hour, then grasp both sides of the parchment and lift the loaf onto a cooling rack.

Carefully remove the parchment and continue cooling to room temperature.  Try to resist cutting into it right away, to minimize crumbling.

You could dust the top with confectioners’ sugar, or drizzle with a simple icing.  Honestly though, this cake is so moist and delicious it really needs no other adornment.  Slice with a serrated knife and arrange on a serving dish.

Notes

For muffins and quick breads, I use and recommend Better Batter Original Blend gluten free flour.  When you shop Better Batter, be sure to use my Promo Code MGFC30 at checkout for 30% off full price!

 

Air Fryer Pork Chops and Zucchini Rounds

The air fryer is a godsend when you are running short on time but want to cook a healthy meal from scratch.  The beauty of a recipe like this is that it allows the flavors of fresh ingredients to shine through, plain and simple.  Look how easily I put this dinner together!

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For the pork chops:

Brush the pork chops lightly with olive oil and sprinkle with seasoning.  Place on a rack misted with cooking spray.  Air fry for 15 minutes at 400º, turning every 5 minutes.  The internal temperature should be 145º.

For the Zucchini:

  • 1 zucchini, sliced into rounds
  • Olive oil
  • Seasoning
  • Grated parmesan
  • cooking spray

Brush or spray the zucchini lightly with olive oil and sprinkle with seasoning.  Top each round with ½ tsp. grated cheese.  Place rounds 1″ apart on a tray misted with cooking spray.  Add the zucchini to the air fryer when the pork chops have 7 minutes remaining cook time.  They do not need to be turned.

I served the pork chops and zucchini with a side of brown rice cooked in gluten free chicken broth.  A basic, healthy meal for your family on the table in under 30 minutes.

Notes ♪♫ I find the trickiest part of using an air fryer is determining the right cook time and temperature.  There are so many variables, including the size, shape and weight of your meat, other items being cooked at the same time, etc.  You can use a chart like this one as a guide, but I find that using a meat thermometer is essential.

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Gluten Free Asian Beef and Broccoli

Asian Beef and Broccoli- a restaurant favorite that can be made right at home with just a handful of ingredients.  Adapting the recipe to be gluten free was easy, not to mention less salty than the restaurant version.

These days I try to make meals that are not only gluten free but also lower in sodium.  That means some of my Asian inspired meals have gone on the back burner because they are made with a salt bomb of condiments!  With that in mind, I wanted to keep the sodium to a minimum in this recipe, and it was definitely a success.

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For this makeover, I used Coconut Aminos, a pantry staple in my kitchen that is much lower in sodium than gluten free soy sauce or tamari.  I have substituted Coconut Aminos in many of my recipes that call for soy sauce.  And a little Hoisin Sauce goes a long way, I limited it to 2 tbsp., and it was still delicious.

4 Servings

Ingredients:

  • 1 lb. sirloin tips or petite sirloin (top sirloin), cubed
  • 1 tbsp. coconut aminos
  • 1 tsp. dark brown sugar
  • 3 garlic cloves, sliced thin
  • 1-1/2 tsp. sesame oil, divided
  • 2 tbsp. olive oil, divided
  • 1/4 tsp. powdered ginger
  • 2 tsp. fresh chives
  • pinch red pepper flakes
  • 1 large broccoli crown (about 2 cups)
  • 2 tbsp. gluten free Hoisin sauce
  • 1 tsp. sesame seeds, toasted
  • rice or gluten free rice noodles for serving

Preparation:

Once you start cooking this dish comes together very quickly, so measure and prep all of the ingredients ahead of time.

For the marinade, whisk together 1 tbsp. coconut aminos, 1 tsp. brown sugar, the garlic slices, 1 tbsp. of olive oil, 1/2 tsp. of sesame oil, 1/4 tsp. powdered ginger, chives and pinch of red pepper flakes.

Cut the sirloin (uncooked) into 1″ cubes and add to the marinade.  Cover and let it stand at room temperature for 30 minutes.

Toast the sesame seeds in a dry skillet, watching closely that they don’t burn.  Set aside for garnish.

Next, cut the broccoli into uniform pieces.  Steam 5 minutes.  Remove the steamer basket from the heat and set aside while you finish the dish.

Add the remaining tbsp. olive oil and 1 tsp. sesame oil to the skillet and begin browning the beef.  Don’t crowd the pan, do it in 2 batches if needed.  Discard any marinade left in the bowl.

Stir in 2 tbsp. hoisin sauce.

Finally, add the broccoli to the skillet and toss with the beef.

Let it cook for another minute or so, then transfer to a platter.  Garnish with toasted sesame seeds and either toss with rice noodles or serve with rice.

Here I served it with Thai rice noodles.

Shown here, served with rice.

So, were you thinking of ordering takeout?  Try this instead, you will love it!

Notes ♪ Coconut Aminos contain about 1/10th the sodium of gluten free soy sauce.  If you aren’t worried about sodium, try a gluten free soy sauce or tamari.  I love San-J Tamari, which also comes in a lower sodium version that is completely gluten free.

Notes ♫ Not all Hoisin sauce is gluten free!  Be sure to check the labeling.  Hoisin sauce that lists soy sauce as an ingredient is not gluten free.

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Gluten Free Chicken Cordon Bleu

Classic Chicken Cordon Bleu.  Years ago, this dish was a restaurant standard, and it had long been on my culinary bucket list to make a gluten free version at home!  Swapping out the flour and breadcrumbs for gluten free was all that was needed.

This is a great dish for a dinner party, or a romantic dinner for two.  When planning your meal, allow about 6 oz. chicken cutlet and 2 slices prosciutto per serving.  You can save time by purchasing thin sliced chicken breast, but if all you can find are larger breasts then you can follow my instructions to cut and pound them into thin slices.

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Ingredients:

  • boneless chicken breast cutlets, 6 oz. per serving
  • thin sliced prosciutto, 2 slices per serving
  • grated gruyere cheese, 2-3 tbsp. per serving
  • 1 egg or 1/4 cup egg whites
  • 1/4 cup white rice flour seasoned with paprika
  • 1/2 cup gluten free seasoned breadcrumbs
  • cooking spray

Preparation:

Using a sharp paring knife, slice horizontally through the center of the breast making 1/2″ slices about 6 oz. each.  Cover with plastic wrap and use the flat side of a meat mallet to pound each slice to an even thickness.

Continue with each slice, stacking between layers of plastic wrap.

When you are ready to assemble, layer each piece of chicken with 2 slices of prosciutto.

Sprinkle evenly with Gruyere cheese and roll up into a bundle.

If you have the time, roll up the chicken in plastic wrap, twisting the ends like a sausage casing.  Refrigerate for at least 1 hour.  This is a great trick for to help the bundles stay together without using twine or toothpicks!

Pressed for time and don’t have that extra hour?  Don’t worry!  Just secure the bundles with a toothpick, like this.

Set up breading trays with the flour, egg and breadcrumbs.

Gently roll the bundles in the flour, then dip in the egg, and finally roll in the breadcrumbs.

Set the bundles seam side down on a baking sheet lined with foil and coated with cooking spray.

Bake for 40 minutes at 350º and rest 5 minutes before serving.

That’s it friends.  A beautiful plate!

I hope you enjoyed this post and have been inspired to give the recipe a try! Be sure to check out some of my other restaurant classics that you can make at home, gluten free.

Notes ♪♫ Ingredients make the difference!  I used Aleia’s gluten free Italian breadcrumbs in this recipe.  They are simply the best!

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Italian Pot Roast

When I was growing up in the 1960’s, Sunday morning in our Italian neighborhood was all about making the sauce.  I can still see my Mom’s Farberware® Stockpot simmering on the stove, filled to the rim.

She often cooked a pot roast right in the sauce, as it was so easy to do and the resulting meal was delicious.  The aromas filled our home and beyond, in fact it seemed every kitchen in the neighborhood was busy preparing their own Italian Sunday Dinner.

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I always think of my mom when I make this recipe, but instead of stovetop I prefer using my crock-pot, which makes it virtually hands off while you go about your busy day.  The roast can be cooked on the weekend and reheated during the week, for an easy meal when you get home from work.  Chuck roast is an economical cut of beef and after nine hours in the crock-pot the meat will be melt in your mouth tender!

Ingredients:

  • 2-4 lb. chuck roast, allow 1/2 lb. (uncooked) per serving
  • 4 garlic cloves cut into slivers
  • 1/2 sweet onion, diced
  • cooking spray
  • olive oil
  • 1/2 cup red wine (not cooking wine!)
  • 1 large can (28 oz.) tomato sauce
  • 3 tbsp. tomato paste
  • 1-1/2 tsp. basil
  • 1 tsp. oregano
  • 1 tbsp. brown sugar
  • fresh Italian parsley, for garnish (optional)

Preparation:

I got a great deal on a 4 lb. chuck roast, so I cut it into 2 pieces and froze half.  A roast like this will shrink during cooking, so when planning portions I allow 1/2 lb. per person.  If you have leftovers, this pot roast is great in sandwiches the next day.

To get started, set up your crock-pot and mist with cooking spray.  Cut the garlic cloves into long slivers.  Use a paring knife to make slits in the top of the roast and insert the garlic slivers.

Sear the roast on all sides in a hot skillet with olive oil, then place it in the crock-pot.

Add onions to the same skillet and cook until translucent.  Add them to the roast then deglaze the skillet with the red wine and pour over everything.

Whisk the tomato paste into the tomato sauce along with the remaining ingredients, through brown sugar.  Add to the crock-pot and cook on low for 9 hours.  Give it a stir about halfway through.  You can serve it immediately, but my personal preference is to refrigerate it overnight.  The flavors will continue to meld, and the sauce will thicken.

The next day, reheat the roast on the stovetop over low heat.  You can see that mine was so tender that it had broken into two pieces.

Most of the onions will have melted into the sauce at this point, but if you want an extra smooth sauce (or have picky eaters) you can puree it with a stick blender.

Slice the roast and arrange on a serving platter.

Serve with your favorite gluten free pasta.  Jovial gluten free penne is one of mine.

Bring to the table with extra sauce and grated cheese.  When in season, I like to garnish with fresh parsley from my herb garden.

Notes ♪♫ When starting the gluten free diet, you may feel like you will never enjoy your old family recipes again.  The truth is many recipes like this one are naturally gluten free.  The only thing I changed was the pasta.  With a little patience and experimentation, I have learned that many of my childhood favorites can be recreated and enjoyed!

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Italian Pot Roast

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  • Author: © My Gluten Free Cucina
  • Yield: 4 Servings 1x
  • Category: Dinner
  • Method: Crock-Pot
  • Cuisine: Italian
  • Diet: Gluten-Free
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Description

My mother’s Italian Pot Roast is cooked in a crock-pot, which makes it virtually hands off while you go about your busy day.  The roast can be cooked on the weekend and reheated during the week, for an easy meal when you get home from work. 

Ingredients

Units Scale
  • · 2-4 lb. chuck roast, allow 1/2 lb. (uncooked) per serving
  • · 4 garlic cloves cut into slivers
  • · 1/2 sweet onion, diced
  • · cooking spray
  • · olive oil
  • · 1/2 cup red wine (not cooking wine!)
  • · 1 large can (28 oz.) tomato sauce
  • · 3 tbsp. tomato paste
  • · 1-1/2 tsp. basil
  • · 1 tsp. oregano
  • · 1 tbsp. brown sugar
  • · fresh Italian parsley, for garnish (optional)

Instructions

  1. To get started, set up your crock-pot and mist with cooking spray. Cut the garlic cloves into long slivers. Use a paring knife to make slits in the top of the roast and insert the garlic slivers.
  2. Sear the roast on all sides in a hot skillet with olive oil, then place it in the crock-pot.
  3. Add onions to the same skillet and cook until translucent. Add them to the roast then deglaze the skillet with the red wine and pour over everything.
  4. Whisk the tomato paste into the tomato sauce along with the remaining ingredients, through brown sugar. Add to the crock-pot and cook on low for 9 hours. Give it a stir about halfway through. You can serve it immediately, but my personal preference is to refrigerate it overnight. The flavors will continue to meld, and the sauce will thicken.
  5. The next day, reheat the roast on the stovetop over low heat.
  6. If you want an extra smooth sauce (or have picky eaters) you can puree it with a stick blender.
  7. Slice the roast and arrange on a serving platter.
  8. Serve with your favorite gluten free pasta.
  9. Bring to the table with extra sauce and grated cheese. When in season, I like to garnish with fresh parsley from my herb garden.

Notes

When starting the gluten free diet, you may feel like you will never enjoy your old family recipes again.  The truth is many recipes like this one are naturally gluten free.  The only thing I changed was the pasta.  With a little patience and experimentation, I have learned that many of my childhood favorites can be recreated and enjoyed!

© My Gluten Free Cucina * All Rights Reserved

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.

Cauliflower Pizza Wreath

Since this is Christmas week, I thought I would make a festive wreath shaped Cauliflower pizza!  Both gluten free and grain free, try this guiltless indulgence to balance out all those holiday cookies!

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Ingredients:

  • 4 cups grated cauliflower
  • 1/4 cup cream cheese, softened
  • 3/4 cup grated gruyere cheese
  • 1/4 cup grated parmesan cheese
  • 2 boneless, skinless chicken thighs
  • 1/2 sweet onion, diced
  • 1/4 cup gluten free BBQ sauce (I love Stubbs)
  • 1 egg
  • Italian seasoning or seasoned salt
  • olive oil

Preparation:

Use a hand grater or electric chopper to make 4 cups of grated cauliflower.  I usually grate my own, but you can purchase pre-grated in the fresh or frozen section.

Cook the grated cauliflower for 3-5 minutes in a large nonstick skillet, with 2 tbsp. olive oil and 1/2 tsp. Italian seasoning.  Set aside to cool.

Toss the chicken thighs with 1 tbsp. olive oil and sprinkle with seasoning.  Bake for 1/2 hour at 350º.

Mix the cooled cauliflower with the beaten egg, cream cheese and gruyere cheese.

Line a pizza stone with parchment paper cut to size.

Spoon the cauliflower mixture onto the parchment and spread into a 1/2″ thick circle.

I used a small pinch bowl to make a circle in the center and scooped it out with a spoon.

Next use a spatula to create 8 sections and smooth the edges.  Brush with olive oil and sprinkle with more seasoning.

Bake for 25 minutes at 400º.  Meanwhile, cook the onion in a little olive oil until softened.  Chop the cooked chicken and add to the onion, drizzle with BBQ sauce.

Brush the baked cauliflower with more olive oil, especially around the edges and arrange the filling in an even layer.  Sprinkle with parmesan and drizzle more BBQ sauce.

Return to the oven for 5 more minutes to heat the chicken through and melt the cheese.

Notes ♪♫ Remember, a cauliflower pizza crust is baked separately from the toppings, which are added during the final 5 minutes of cook time.  That means any toppings you choose, like our chicken and onions must be fully cooked before adding to the pizza.

If you enjoyed this post, check out my Sausage and Mushroom Pizza on a Cauliflower Crust and my Cauliflower Cakes!

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