This Baked Mushroom Risotto Is the Ultimate in Comfort Food!

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I just love a good risotto recipe. This Baked Mushroom Risotto is packed with delicious mushrooms, caramelized onions and herbs galore! It’s the ultimate in comfort food.

We baked this up in this beautiful Staub Vegetable Cocotte – it’s big enough to make tons of food, and the gorgeous enamel interior coating creates a non-stick surface and is ideal for braising, roasting and caramelizing! You’ll love this dish!

Ingredients:

  • 1/2 ounce dried shiitake or porcini mushrooms, finely chopped
  • 2 cups boiling water
  • 1/3 cup olive oil, divided
  • 4 yellow onions (about 2 pounds)
  • 4 cloves garlic, finely minced
  • 1/2 pound cremini mushrooms, cleaned and sliced
  • 1 large sprig fresh rosemary
  • 1 cup Arborio or short-grain white rice
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 2 tablespoons balsamic vinegar
  • 2 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper, plus more to garnish

Directions:

Heat the oven to 300 degrees. Rinse the dried mushrooms lightly, to remove any dust or grit. Place the mushrooms in a ceramic bowl and pour the boiling water over them. Set them aside to steep while you cook the onions.

Chop one of the onions into a fine dice. Heat 2 tablespoons of the olive oil in a 3-quart (or larger) ovenproof pot or Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, for about 8 minutes, or until soft and golden. Push the onions to the side of the pot, and turn the heat up to medium-high.

Add all the sliced cremini mushrooms and let them cook for 5 minutes without stirring. Flip the mushrooms and cook for another five minutes, or until they are quite brown and a crust is developing on the bottom of the pan.

Drain the dried mushrooms, reserving the liquid. Add the mushrooms and rosemary sprig to the pan and sauté briefly, mixing with the onion and the rest of the mushrooms. Add the rice and cook, stirring once or twice, for about 4 minutes, or until the rice begins to turn transparent.

Turn the heat to high and add the white wine, vinegar, broth, and reserved mushroom steeping liquid. Stir and scrape the bottom of the pan as you add the liquid to deglaze any yummy mushroomy bits sticking to the pan. Stir in the salt and pepper.

Bring to a boil. Cover the pan with a tight-fitting lid and put it in the oven to bake for 35 minutes.

While the rice is baking, make the caramelized onions. Heat the remaining olive oil in a cast iron skillet. Cut the remaining three onions in half, and then slice them into thin half moons. Add them to the oil and sprinkle liberally with salt. Cook on low heat, stirring occasionally, until the onions turn a dark mahogany brown. Let them go as long as you can; I usually cook mine for at least 30 minutes.

When the risotto has finished baking, let it stand uncovered for 5 minutes before serving. Dish it up and top each bowl with a spoonful of caramelized onions, and a little extra pepper.

Try Pesto Fettuccine With Roasted Squash Sauce For A Healthy Family Dinner

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Pasta is one of the easiest dinners you can make for your family, but that also means they get bored of it easily. You can put a fresh spin on an old classic – and make it healthier at the same time – by combining pesto fettuccine with a simple sauce made from roasted squash.

This recipe adds a lot of vibrant color and flavors to your dish. It’s perfect for dinner for two or the whole family, and even your picky eaters will love it because this dish is totally vegetarian.

Ingredients

Sauce:

  • 2 pounds of peeled, seeded and cubed butternut squash
  • 1 tablespoon of olive oil
  • 1/4 teaspoon of kosher salt
  • 1/4 teaspoon of ground black pepper
  • 1/2 teaspoon of grated nutmeg
  • 1 cup and 2 tablespoons of vegetable broth
  • 1 tablespoon and 1 teaspoon of balsamic vinegar
  • Salt and pepper to taster

Pasta:

  • Pesto sauce
  • 250 grams of fettuccine noodles

Directions

Preheat the oven to 450 degrees.

Mix the squash in a bowl with olive oil, nutmeg, salt and pepper until all the cubes are seasoned.

Empty the bowl onto a baking tray lined with wax paper and bake until the squash is tender and brown.

Empty the squash into a food processor, adding the vegetable broth and the balsamic vinaigrette.

Puree until the sauce is smooth.

To make the pasta, heat pesto sauce in a pan and add fettuccine noodles.

Serve the pasta over the sauce.

This dish already has a lot of great color, but adding a few cherry tomatoes on each plate will really make it pop!

Step Up Your Side Dish With This Olive Oil & Vinegar Potato Salad

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Potato salad is a staple at most pot lucks, barbecues and big dinners. If you want to step outside the peel and try something a little bit different you should give this Olive Oil & Vinegar Potato Salad a try!

It’s such a simple and delicious recipe you really can’t go wrong. You and your family will love it and best of all, it’s super easy! You can use this Oil & Vinegar Set from Staub if you want to add a little extra touch of class to your kitchen!

Ingredients:

  • 1 1/2 pounds Yukon Gold potatoes (about 5 medium), peeled, cooked and cut into chunks
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon sugar
  • 1/2 small red onion, very thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh Italian parsley

Directions:

Mix your red win vinegar in a small bowl with the sugar.

Add your potatoes to a large bowl and then drizzle the vinegar mix over top.

Toss until all the pieces are coated.

Add the onion, salt and pepper and toss again.

Let it cool until it reaches room temperature, then add the olive oil and parsley.

Toss together and let marinate for 20 minutes.

Serve at your next dinner and enjoy!

Step Up Your Side Dish Game With These Mini Cauliflower Casseroles

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These delicious Mini Cauliflower Casseroles are not only adorable but they are actually so delicious. Who knew that making single serving sized veggies would combine into the tastiest side dish imaginable?

Between the cheese and the melted butter, these little casseroles are absolute perfection. Give it a try as a side dish for your next dinner!

Perfect time to pull out your cute little Ceramic Appetizer Sets!

Ingredients:

  • 8 cups cauliflower florets
  • 1/2 teaspoon nutmeg
  • Sea salt to taste
  • Pepper to taste
  • 2 cups shredded cheddar cheese, divided
  • 3 tablespoons butter, melted
  • 2 cups cherry tomatoes, halved

Directions:

Preheat oven to 375 degrees.

Grease your mini casserole dishes with nonstick cooking spray.

Separate your cauliflower out into the dishes.

Sprinkle on the nutmeg over the cauliflower.

Season with salt and pepper.

Sprinkle half of the cheese into the dishes.

Add the melted butter into the dish.

Add cherry tomatoes and top with the rest of the shredded cheese.

Bake for ten minutes.

These are going to become your new favorite side dish for every occasion!

Step Up Your Side Dish Game With These Mini Cauliflower Casseroles

Print Recipe

These delicious Mini Cauliflower Casseroles are not only adorable but they are actually so delicious. Who knew that making single serving sized veggies would combine into the tastiest side dish imaginable?

Between the cheese and the melted butter, these little casseroles are absolute perfection. Give it a try as a side dish for your next dinner!

Perfect time to pull out your cute little Ceramic Appetizer Sets!

Ingredients:

  • 8 cups cauliflower florets
  • 1/2 teaspoon nutmeg
  • Sea salt to taste
  • Pepper to taste
  • 2 cups shredded cheddar cheese, divided
  • 3 tablespoons butter, melted
  • 2 cups cherry tomatoes, halved

Directions:

Preheat oven to 375 degrees.

Grease your mini casserole dishes with nonstick cooking spray.

Separate your cauliflower out into the dishes.

Sprinkle on the nutmeg over the cauliflower.

Season with salt and pepper.

Sprinkle half of the cheese into the dishes.

Add the melted butter into the dish.

Add cherry tomatoes and top with the rest of the shredded cheese.

Bake for ten minutes.

These are going to become your new favorite side dish for every occasion!

Caprese Calzones Are the Perfect Hand-Held Twist on a Classic Italian Dish!

This pasta salad is one for the books! Bursting with delicious flavors and so many vibrant colors, it’s one of my favorite summer salad recipes to make. What makes this California Spaghetti Salad even better is when you’re able to make it with garden fresh veggies…yum!

This is one of my families favorite meals, they ask for it at least a couple times a month during the summer weather. However, if this is too

Never Reheat Pizza for Breakfast Again, Try Avocado Tortilla Breakfast Pizza Instead!

The popular convenience store company is celebrating its birthday today, July 11 – but they’re offering great deals for a week!

That’s right, an entire week. From July 11 to July 18 you can enjoy some of 7-Eleven’s most delicious snacks.

So whether you’re just in the area or getting some gas, take advantage of this offer and collect a freebie each day.

Wednesday July 11

Because today is the company’s birthday, they’re giving out

You Won’t Miss the Bread with This Delicious Low Carb Cauliflower Grilled Cheese

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Grilled cheese is one of those classic dishes that pretty much everyone can love because it’s so customizable – but have you ever heard of Cauliflower Grilled Cheese?!

Yes, it’s true, grilled cheese sandwiches can be low carb, and still taste absolutely delicious! Cauliflower is a surprising substitute for bread, but the taste and texture are spot on. Go on and give it a try – you might just make grilled cheeses with cauliflower from now on!

Shared Food
  • 1 head cauliflower, (to make about 4 cups processed cauliflower)
  • 2 eggs, lightly beaten
  • 1/2 cup Parmesan, finely grated
  • 1/2 teaspoon oregano
  • 1 1/2 cups white Cheddar, shredded
  1. Cut cauliflower into florets. Process cauliflower florets in a food processor until the texture resembles rice. Alternatively, you can grate the cauliflower.
  2. In a medium bowl, combine processed cauliflower, eggs, Parmesan and oregano. Mix until evenly combined then season with salt and pepper.
  3. Heat a large nonstick skillet over medium heat. Spray with cooking spray then scoop the cauliflower mixture into a small patty on one side of the pan. Repeat to form a second patty on the other side. These act as your “bread” slices. Press down on both pieces with a spatula and cook until golden underneath, about 5 minutes. Flip and cook until the other sides are golden, about 3 minutes more.
  4. Top one cauliflower slice with cheese then place the other cauliflower slice on top. Cook until the cheese is melted, about 2 minutes more per side. Repeat with remaining ingredients.

You’ll Never Make Anything Yummier Than This in Those Extra Mason Jars!

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I don’t know about you, but I’ve always got extra mason jars kicking around the house just waiting to be used for that next recipe, project or storage solution.

Healthy Mason Jar Dressings have you covered for 4 different mixes to top your salads. It’s as easy as adding the ingredients to your mason jar (or bowl) and shaking it all up until well blended! Give these a try and let us know which you liked best!

Shared Food

For the Lemon Pepper Dressing

  • Juice from one lemon
  • 1 cup olive oil
  • 1/4 cup distilled white vinegar
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt

For the Tomato Basil Dressing

  • 1/2 cup olive oil
  • 2 tablespoons minced sun dried tomatoes
  • 2 tablespoons minced basil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

For the Greek Dill Dressing

  • 1 1/2 cups plain yogurt
  • 1/2 cup diced cucumber
  • 1 minced garlic clove
  • 1 tablespoon minced dill
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar

For the Cherry Dressing

  • 1 cup olive oil
  • 1/4 cup dried cherries
  • 1/4 cup balsamic vinegar
  • 1 tablespoon sherry vinegar
  • 1 teaspoon organic Dijon mustard
  • 1/2 teaspoon salt

For the Lemon Pepper Dressing:

  1. Squeeze the juice out of the lemon into your mason jar and remove any seeds.
  2. Add the olive oil, vinegar, salt and pepper and shake the mason jar until well combined.
  3. Refrigerate or serve immediately. Note: most olive oil-based dressings will harden in the refrigerator. Simply set the dressing on the counter for 10-15 minutes before you want to serve it.

For the Tomato Basil Dressing:

  1. Add all ingredients to your mason jar.
  2. Shake well until well combined, and serve immediately or refrigerate.

For the Greek Dill Dressing:

  1. Add all ingredients to your mason jar and shake until well combined.
  2. Serve immediately or refrigerate.

For the Cherry Dressing:

  1. Combine cherries with balsamic vinegar and sherry vinegar. Let sit for 15 minutes.
  2. Combine with remaining ingredients into the mason jar and serve immediately or refrigerate.

Throw a Guilt-Free Pizza Party for Cinco De Mayo with This Delicious Skinny Mexican Pizza!

We’re back in mango season, which means a lot of deliciousness, but also a lot of confusion.

When your mango is finally ripe to eat, how do you go about eating it?

If you’ve paid close attention to strangers, friends, or other family members eating a mango, you’ve probably noticed that it’s quite different than how you eat yours.

There’s a lot of argument on social media forums on the right way to

You’ll Love This Low-Carb Cheesy Tex Mex Cauli-Rice for a Deliciously Satisfying One Pan Meal!

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Whether you’re cutting carbs in your diet, or are just looking for the next delicious thing to eat, this recipe is for you! This Cheesy Tex Mex Cauli-Rice leaves your taste buds happy and your stomach satisfied, without feeling heavy or over-stuffed!

Cauliflower is the latest food hero, as it’s low-carb and the perfect substitute for rice and bread. This cheesy dish makes a great one pan dinner that’ll leave you with very little mess and maximum flavor!

Shared Food
  • 1 tablespoon extra-virgin olive oil
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 4 cups cauliflower rice
  • 1 tablespoon tomato paste
  • 2 cups shredded rotisserie chicken
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn, defrosted
  • 1 cup chopped cherry tomatoes
  • 2 jalapeños, thinly sliced
  • 1/4 cup. freshly chopped cilantro
  • 1 cup shredded Cheddar
  • 1 cup shredded Monterey Jack
  • Lime wedges, for serving
  1. In a large skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Stir in garlic, oregano, and cumin and cook until fragrant, about 1 minute.
  2. Add more olive oil if the skillet seems dry, then add cauliflower rice. Season with salt and pepper and cook, stirring occasionally, until rice is tender, 3 to 5 minutes.
  3. Add tomato paste and stir until evenly combined and the cauli-rice is slightly red. Add chicken, black beans, corn, tomatoes, jalapeños, cilantro and stir until evenly combined.
  4. Top cauli-rice with both cheeses, then cover with a tight-fitting lid and cook until cheese is melted, about 3 minutes.
  5. Serve immediately with lime wedges.

Parmesan Potato Stacks Are The Perfect Appetizer To Replace Plain Old Chips

I’ve always wondered what a cross between a baked potato and potato chips would be like? Let me tell you, it’s real and it’s really delicious!

By slicing the potatoes super thin you get a fluffy center and a potato chip crunch on the outside. A rich aroma and flavor will permeate the air with hints of thyme and garlic. No potato should go without a dash of salty cheese to round out this perfect potato dish!

These are the perfect little apps to make for a get together or a party. They are easy held together and make a great finger food. Classier than a big old boring bowl of chips, these will not only impress your guests, they will blow their taste buds away!

Thinly sliced potatoes paired perfectly with a nice slice of Parmesan cheese creates the perfect balance of savory, soft and crunchy all in one bite.

Want more appetizer recipes? Check out:

Bite Size Pizza Puffs

Stuffed Onion Bombs

Grilled Cheese Pull Apart Bread

To make these little stacks, preheat your oven to 350°F. Then, melt butter and use it to butter your muffin tin. Next, cut your gold potatoes into thin slices.

When finished, place them in a large mixing bowl. Then, add melted butter, Parmesan cheese, and spices. Toss the mixture so that the potatoes are coated evenly.

Now, layer the potatoes into stacks and place them into each individual muffin cup in the muffin tin. Sprinkle salt and pepper on top.

Place the muffin tin in the oven and bake for 55-60 minutes, or until the edges are golden brown and the center is tender. Once done, take them out of the oven and let them cool for about 5 minutes.

Garnish the finished potato stack with Parmesan cheese, thyme, or rosemary. And enjoy!

  • 3 teaspoons butter
  • 2 teaspoons parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme leaves
  • salt
  • freshly ground black pepper
  • 8-10 gold potatoes, cut into 1/16 inch slices
  1. First, preheat your oven to 350°F. Then, melt butter and use it to butter your muffin tin.
  2. Next, cut your gold potatoes into thin slices. When finished, place them in a large mixing bowl. Then, add melted butter, Parmesan cheese, and spices. Toss the mixture so that the potatoes are coated evenly.
  3. Now, layer the potatoes into stacks and place them into each individual muffin cup in the muffin tin. Sprinkle salt and pepper on top.
  4. Place the muffin tin in the oven and bake for 55-60 minutes, or until the edges are golden brown and the center is tender.
  5. Once done, take them out of the oven and let them cool for about 5 minutes. Garnish the finished potato stack with Parmesan cheese, thyme, or rosemary. And enjoy!

The Ultimate Truth About Your Vegetables Finally Revealed

Okay so we can all admit that nutrition facts seem to change as often as we change our underwear. What’s good for you today is bad for you tomorrow. Doctors say one thing and then different doctors say that thing will most definitely kill you. It’s impossible to keep things straight, but there’s one thing we can all agree on: fresh vegetables are the best things for you – right?

Sorry, but no.

While we’ve always been told that fresh vegetables are the best things for us,(and it’s true that the are good for you) frozen vegetables are actually more nutritious.

Veggies
WordPress

That’s actually good news for a lot of us who find it easier to cook with frozen vegetables, rather than fresh ones. Also don’t worry if you grow your own veggies, because the reason behind the nutritional discrepancy should only apply to mass-grown produce.

You see fresh vegetables are normally picked prematurely, and then sprayed with an ethylene gas (that sounds bad but it actually mimics a process found in nature) to ripen while being shipped to stores. The issue is that vegetables that are picked before ripening will have less nutrients than vegetables picked while fully ripe.

Frozen Veggies

Frozen vegetables are picked when ripe and then frozen.

Also, once picked vegetables begin to decay, losing their color and nutrients to an enzyme process. Freezing actually halts that process, meaning your veggies stay with the maximum amount of nutrients until you’re ready for them.

Salad
Food Blog

If this news concerns you just wait 10 minutes, it will probably be contradicted by another “study” somewhere.

[Source: Greatist]

Pizzadillas Are the Most Pizza’d Quesadillas You’ve Ever Had – and They’re So Yummy!

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Quesadillas are the best. No really, as an easy meal idea, these will never leave less than satisfied. Load up all the toppings you want into a tortilla, and cook it up until nice and cheesy – simple, right?

These Pizzadillas are a spin on the classic, and you’ll just love the way these are done. Think of your favorite pizza, gather the toppings, and give your tortilla a press until nice and toasty. The sky’s really the limit with these, feel free to get creative with your own combinations!

Shared Food
  • 4 large flour tortillas
  • 4 pepperoni sticks, sliced thinly
  • ½ green bell pepper, chopped
  • 4 tablespoons pizza sauce
  • 2 cups mozzarella cheese, shredded
  • 12 baby bocconcini balls, cut in slices
  • 3 basil leaves, chopped
  • extra pizza sauce for dipping
  1. Preheat your panini maker and spray with some cooking oil. If using a skillet, spray with cooking oil and heat it.
  2. Spread 1 tablespoon of pizza sauce over half a tortilla. Sprinkle about ½ cup of mozzarella cheese over the sauce. Top with ¼ of the pepperoni slices and ¼ of the chopped green peppers. Top with ¼ of the bocconcini (about 3 slices). Flip over the other half of the tortilla to form half a circle and press down.
  3. You can use a panini press to grill the quesadilla, otherwise place the quesadilla in the prepared skillet and grill it on both sides until golden brown, about 2 to 3 minutes per side.
  4. Repeat with remaining tortillas and ingredients.
  5. Cut each pizzadilla in half and garnish with chopped basil. Serve with pizza sauce for dipping.

Cut the Carbs with This Deliciously Easy Parmesan Roasted Cauliflower

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Eating healthy doesn’t have to be boring. This recipe for Parmesan Roasted Cauliflower is surprisingly packed with flavor, and is so good for you! Who knew there could be so much deliciousness from such a simple recipe?

All you need to do is cut up a head of cauliflower into bite-sized chunks, and get roasting! The spices you add will get the flavor infusing as the oven does the rest of the work. Dip these in some ranch dressing for a delicious snack or appetizer!

I have to admit, these have become my new guilty pleasure. I snack on these almost every week and they really help curb my cravings for fries and other deep fried goodies!

Give them a try and let us know what you think! Don’t be shocked if you start craving them…yes they’re that good!

Looking for more cauliflower recipes? Give these ones a try:

Buffalo Cauliflower Bites

Spice Rubbed Cauliflower Steaks

Whole Roasted Cauliflower

See below for the instructions for how to make this Parmesan Roasted Cauliflower.

Shared Food

Preheat the oven to 400 degrees.

Take your head of cauliflower and cut into horizontal slices.

Add the cauliflower to a bowl. Pour in the melted butter and sprinkle with salt. Mix it all up to completely coat the cauliflower.

Transfer the cauliflower to a baking sheet lined with parchment paper and bake for 20-30 minutes.

Remove from the oven and sprinkle the grated Parmesan and chopped parsley leaves on top of the cauliflower, roast again until the cheese melts and slightly crusty, about 5 minutes.

Remove from oven and serve! They taste especially delicious when dipped in ranch, but would also be good with a drizzle of hot sauce.

See below for the easy-to-read instructions for how to make this Parmesan Roasted Cauliflower.

  • 8 ounces cauliflower florets, sliced horizontally
  • 2 tablespoons melted butter
  • 1 tablespoon olive oil
  • Pinch of salt
  • 3 light dashes of ground black pepper
  • 1/2 cup Parmesan cheese
  • 1 teaspoon chopped parsley leaves
  1. Preheat oven to 400 degrees.
  2. Toss the sliced cauliflower with the butter and olive oil. Season with salt and black pepper.
  3. Transfer the cauliflower to a baking sheet, in single layer, roast until almost tender about 20-30 minutes.
  4. Remove from the oven and sprinkle the grated Parmesan and chopped parsley leaves on top of the cauliflower, roast again until the cheese melts and slightly crusty, about 5 minutes.
  5. Remove from oven and serve immediately.

Do you know someone who loves to try healthy snacks? Make sure to share this recipe with them!

Watch our video below of how we made this recipe!

You Won’t Be Able to Resist This Cheesy Apple Provolone Mac & Cheese!

This pasta salad is one for the books! Bursting with delicious flavors and so many vibrant colors, it’s one of my favorite summer salad recipes to make. What makes this California Spaghetti Salad even better is when you’re able to make it with garden fresh veggies…yum!

This is one of my families favorite meals, they ask for it at least a couple times a month during the summer weather. However, if this is too

Maple Walnut Sweet Potatoes Brings the Taste of Dessert Right Into Dinner

This pasta salad is one for the books! Bursting with delicious flavors and so many vibrant colors, it’s one of my favorite summer salad recipes to make. What makes this California Spaghetti Salad even better is when you’re able to make it with garden fresh veggies…yum!

This is one of my families favorite meals, they ask for it at least a couple times a month during the summer weather. However, if this is too

Zero Carb Breadsticks and Yes This Is Real Life

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Oh, cauliflower – you’re such a low-carb superstar! Seriously, say bye-bye to carbs, and embrace this delicious substitute! You won’t believe how delicious these Cheesy Cauliflower Breadsticks from Jo Cooks’ amazing blog are.

Bake this up and you get to eat it all up yourself, (or share, if you like), with no guilt! These breadsticks are delicious dipped in warmed marinara sauce, or it makes a great side dish, as well. What are you waiting for?! Give these a try!

Shared Food
  • 4 cups riced cauliflower – about 1 large head of cauliflower
  • 4 eggs
  • 2 cups mozzarella cheese
  • 3 teaspoons oregano
  • 4 cloves garlic minced
  • Salt and pepper to taste
  • 1 cup mozzarella cheese, or more for topping
  1. Preheat oven to 425 degrees. Prepare 2 pizza dishes or a large baking sheet with parchment paper.
  2. Make sure your cauliflower is roughly chopped in florets. Add the florets to your food processor and pulse until cauliflower resembles rice.
  3. Place the cauliflower in a microwavable container and cover with lid. Microwave for 10 minutes. Place the microwaved cauliflower in a large bowl and add the 4 eggs, 2 cups of mozzarella, oregano, garlic and salt and pepper. Mix everything together.
  4. Separate the mixture in half and place each half onto the prepared baking sheets and shape into either a pizza crust, or a rectangular shape for the breadsticks.
  5. Bake the crust (without toppings) for about 25 minutes or until nice and golden. Once golden, sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.
  6. Slice and serve.

Recipe By: Jo Cooks