Posts tagged basil
Tomato Basil Cauliflower Pizza

Cauliflower pizza crust is super easy to make and is a wonderful low-carb and gluten-free way to enjoy pizza! If you have ever made cauliflower pizza crust and struggled, I have some tried and true tips to ensure you have a perfectly crisp and satisfying crust! 

The first key to making sure you have an irresistible crust is to make sure you have dry cauliflower. Whether you break down your cauliflower in a food processor or buy cauliflower rice, it's essential to dry it in a kitchen towel. Simply pile the cauliflower rice in the middle of a kitchen towel (a paper towel will fall apart) and squeeze!!! Damp cauliflower will result in a pile of mush instead of a crust.

The second key to a perfect crust is to generously oil the sheet pan you bake your crust on. This will help the bottom and edges get delightfully crispy! 


Finally, make sure you place a layer of cheese on the baked crust between your sauce and your toppings. This will prevent the sauce from making your crust mushy!



Tomato Basil Cauliflower Pizza

Makes one 12" pizza or two small pizzas

Crust Ingredients

  • 1 bag cauliflower rice 
  • 2 eggs, beaten 
  • 1/4 cup flour (can be all-purpose, almond etc..) 
  • 1 cup shredded mozzarella cheese 
  • 1/4 cup grated Parmesan 
  • 1 teaspoon dried basil 
  • 1 teaspoon oregano 
  • 1/4 teaspoon garlic powder 
  • 1/4 teaspoon onion powder 
  • Pinch of red pepper flakes 
  • Salt and pepper to taste 
  • Olive oil for greasing baking sheet 


  • 1 cup shredded mozzarella cheese
  • 1 cup garlic tomato sauce 
  • 1 large tomato, sliced 
  • 8 ounces fresh mozzarella cheese, sliced into rounds 
  • 3 tablespoons fresh basil, chopped  


Preheat oven to 425 degrees. Generously oil a baking sheet with olive oil. Squeeze any moisture out of cauliflower rice with a kitchen towel. In a large bowl combine cauliflower rice, eggs, flour, cheeses and seasoning. Mixture should be coarse, but if you pick up a small handful and squeeze, it should remain in a clump in your hand. Place crust mixture on sheet pan and press into a round with your fingers. You want the crust to be thin, about 1/2 inch thick or less. Place crust in the oven and bake for 30 minutes until slightly brown and edges are crispy. 

Once crust is baked, top with shredded mozzarella cheese. Then add sauce, tomatoes, fresh mozzarella and basil. Place pizza back in oven for 10 minutes until cheese is melted. Enjoy! 


Baked Salmon with Cauliflower Risotto

I'm obsessed with cauliflower risotto right now! It's extremely filling, tastes like comfort food and is a perfect side dish to any protein you like. What is fabulous about cauliflower is that it literally absorbs any flavor you cook it with. This makes it the perfect base to highlight fresh herbs, salty Parmesan and rich balsamic vinegar.

Cauliflower is an excellent source of vitamins C and K as well as providing fiber, omega-3 fatty acids and magnesium! Raw cauliflower can be a little harsh to eat, but cooking it in risotto form is an excellent way to get the health benefits without the bitter taste.

You can find riced cauliflower in just about any well stocked grocery store in the produce section. If you can’t seem to find it or want to make it yourself, it’s super simple! You will need a box grater and a clean and trimmed whole head of cauliflower that you cut in half. Simply rub the cauliflower half up and down the side of the box grater with the largest holes to create “rice”. 

Blending the beans with veggie broth is an important step in this recipe as it give the risotto a creamy texture and adds a wonderful buttery taste to the cauliflower. 



Baked Salmon with Cauliflower Risotto

Makes 4 servings


  • 4 salmon fillets, skinless and bones removed

  • 2 tablespoons olive oil, divided

  • 2 tablespoons Mrs.Dash’s salt free onion and garlic seasoning

  • 4 cups grated cauliflower “rice”

  • 1 (15 oz) can great northern beans, rinsed and drained

  • 1 cup veggie broth

  • 1/2 yellow onion, diced

  • 1 cup baby bella mushrooms, thinly sliced

  • 1 clove garlic, minced

  • 1 tablespoon red wine vinegar

  • 1 teaspoon fresh thyme leaves

  • 1 teaspoon fresh dill, chopped

  • 1/4 cup fresh basil, chopped

  • 1/4 cup aged balsamic vinegar

  • 1/3 cup grated Parmesan cheese


For the salmon: Preheat oven to 400 degrees. Place salmon on a baking sheet and drizzle with one tablespoon olive oil and onion and garlic seasoning. Place in oven and bake for 12-15 minutes until salmon is firm to the touch and flakes easily with a fork. 

For the risotto: In a blender, add beans and broth. Blend until smooth and set aside. In a large skillet heat remaining tablespoon of olive oil. Add onion and mushrooms and cook until tender. Add in vinegar, dill, thyme, garlic and salt and pepper. Cook until garlic is fragrant. Add in cauliflower rice and basil. Cook and stir for 1-2 minutes. Add in blended beans and broth and cook until rice is tender but not mushy, about 3 minutes. Sprinkle Parmesan cheese over risotto and drizzle with balsamic vinegar. Serve with salmon. 


Turkey Meatballs with Roasted Tomatoes and Capers

I think a more fitting title for this post might be "what Kathryn eats for dinner on her days off"! Seriously guys this is a staple at my house when I want something yummy in my tummy but don't want to put a ton of effort into my dinner.  When I have a day off I want healthy, fast and tasty meals that get me in and out of the kitchen. It's also a perfect after workout dinner when you need those carbs to recover!

This fast weeknight dinner has minimal ingredients but is absolutely bursting with fresh flavor! Sweet and tangy roasted tomatoes, rich garlic and salty capers make this pasta dish super special. I keep my time even shorter in the kitchen by using some of my turkey meatballs I have frozen or buying some frozen from the grocery. The key to this dinner is to take the time to roast your tomatoes, don't settle for a sodium laden jar of pasta sauce!

Turkey Meatballs with Roasted Tomatoes and Capers
Serves 4

1 box dried linguine
1 pint cherry tomatoes
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 tablespoon fresh thyme leaves
1 tablespoon capers, drained and rinsed
2 cloves garlic, minced
1 tablespoon fresh basil, chopped
12-16 small turkey meatballs, frozen
1/4 cup shredded Parmesan cheese
salt and pepper to taste


Preheat oven to 400 degrees. In a bowl, toss together tomatoes, vinegar, oil, thyme, capers, garlic, salt and pepper.  Pour mixture onto a baking sheet being careful to contain tomatoes on one half of the baking sheet. Next place meatballs on empty side of baking sheet. Place meatballs and tomatoes in oven and bake for 15 minuets until tomatoes blister and meatballs are hot. 

While tomatoes and meatballs are baking, salt a large pot of water and place on stove. Boil water and add linguine, cook until soft. Drain pasta and return to pot. Add roasted tomato sauce and meatballs to the pot with pasta. Toss until combined. Serve with a sprinkle of Parmesan cheese.