Homestead Road Feel The Joy Spring Issue 2022 - Flipbook - Page 5
A VEGGIE
TWIST ON A
Family
Favorite
*Source www.newscanada.com
WANT A healthier twist on a takeout
favorite? Try this nutritious and
delicious spin with cauliflower pizza,
for those nights when you want a treat
that’s as good for you as it tastes.
This kidney-friendly pie is perfect
for those looking to limit their intake
of sodium and phosphorus. It was
developed by dietitian Hanna Kim for
the Kidney Community Kitchen, a
Kidney Foundation website that offers
tasty recipes, tips and expert advice
on how to make cooking fun, even if
you have restrictions in your diet.
Try this pizza to prove cooking on a
kidney diet doesn't have to be boring.
•
¼ cup grated parmesan
•
1 tsp turmeric
•
1 tsp Italian seasoning
•
¼ tsp of salt
•
1 egg
•
½ cup of shredded mozzarella
cheese
•
2 red bell peppers
•
1 tbsp of olive oil + 1 tsp for
drizzling on peppers and garlic
•
2-3 garlic cloves with peel
ROASTED RED BELL PEPPER
CAULIFLOWER PIZZA
•
5 sprigs fresh basil
Serves: 2
•
1 tsp cornstarch (or potato starch)
INGREDIENTS:
DIRECTIONS:
•
1. Preheat oven to 450°F. Wash
and pat dry the bell peppers and
place them and the unpeeled garlic
½ head of cauliflower, stalk
removed
cloves (this prevents the garlic from
burning) on a baking sheet.
2. Drizzle on 1 tsp of oil and a dash
of salt, then bake peppers and garlic
for 30 minutes on the top rack until
peppers look soft and brown.
3. While peppers bake, pulse
cauliflower in food processor until it’s
crumbly and a rice-like texture.
4. Line baking sheet with parchment
paper, then spread riced cauliflower
in a single layer and bake for 15
minutes in the same oven, on the rack
below the bell peppers and garlic.
5. Check on peppers and garlic. Take
out of the oven once ready and let
cool for 10 minutes.
6. Peel and trim stems off peppers
and peel garlic. Add peppers, garlic,
olive oil and cornstarch to food
processor and run-on high speed until
mixture is finely pureed and smooth.
5
7. In a small pot, stir bell pepper
sauce for 10 to 15 minutes on low
heat until the sauce thickens; set
aside.
8. Take cauliflower out of oven.
After it cools, transfer to a clean
cheesecloth or dishtowel. Squeeze out
excess moisture and discard water.
9. In a large bowl, add riced
cauliflower, spices, parmesan, salt
and egg. Mix well.
10. Press dough into a circle onto
a baking sheet lined with
parchment paper at ¼-inch
thickness.
11. Bake for 30 minutes at 400°F
until golden. Flip crust over and
bake again for 10 more minutes.
12. Remove from oven and add
roasted red pepper sauce,
mozzarella and basil. Bake for
an additional 5 to 10 minutes until
cheese melts.