VIDEO: Cauliflower Pizza Crust (Hidden Vegetable Pizza Cont’d?)

baked crust 2

A few years back I posted a few different recipes consisting of “healthier” pizza alternatives. Admittedly, the Hidden Vegetable Pizza recipe was one of the most popular posts on DFM. The pizza was overflowing with produce at every turn: dough, sauce, toppings – really couldn’t escape the veggies.

To give you an idea:

  • Dough? Spinach Pizza Dough
  • Sauce? If cauliflower Alfredo sauce counts, yep.
  • Toppings? Yes, a sprinkling of cheese, but zucchini was the main topper.

So, how is the older, wiser DFM plotting to force veggies down your throats in the most cunning, thrifty, and delicious ways? It’s in the dough, baby. I introduce to you this five-ingredient, low-carb, gluten-free, almost-tricked-into-thinking-it’s-carby-pizza-dough treat:

Cauliflower Pizza Crust

1 head cauliflower, cut into florets – $2.99
1 cup mozzarella/Parmesan shredded cheese mixture – $1.31
1/2 tsp dried oregano – $0.05
1/2 tsp salt – 0. 01
2 eggs, lightly beaten – $0.33

Directions:

  • Preheat oven to 400 degrees F and cut cauliflower head into florets and pulse in food processor until reaching a rice-like consistency.
  • Steam rice-like cauliflower for 5-10 minutes and drain mixture either using paper towels, a kitchen cloth, or cheesecloth and let cool.
  • Combine cooled cauliflower and rest of ingredients, then pat onto a greased cookie sheet or pizza stone. Bake in preheated oven for 20-25 minutes, or until slightly browned.
  • Add desired toppings,bake an additional 10 minutes, and enjoy!

Makes approximately six servings.

Total cost: $4.69

Cost per serving: $0.78

Nutritional Information:

cauliflowerpizzadough

Photo credit here.

Tortilla Chicken Soup

Chicken Tortilla Soup

I envision a dish such as this when considering the concept of inexpensive cuisine. It’s a blissful state: fresh ingredients, big and happy families, love oozing from their grinning faces. Only a dish of this stature can encapsulate so perfectly the beauty in resourcefulness, simplicity, and ease of creation. Enjoy it and give thanks for the zen-like minimalism and satisfaction achieved. In less sappy terms: this dish is delicious, simple, and budget-friendly. I mean, look at the directions list down there (or lack, thereof). Adapted from this recipe.

Tortilla Chicken Soup

1 yellow onion, diced – $0.29
3 cloves garlic, minced – $0.10
2 cubes chicken bouillon – $0.22
1 1/4 cups water – ~free
1 cup whole corn kernels, cooked – $0.33
1 (4 ounce) can chopped green chile peppers – $0.69
1 (15 ounce) can black beans, rinsed and drained – $0.88
1/4 cup chopped fresh cilantro – $0.25
2 boneless chicken breast halves, cooked and cut into bite-sized pieces – $2.49
4 cups tortilla chips – $0.501 tablespoon vegetable oil – $0.15
2 teaspoons chili powder – $0.10
1 teaspoon dried oregano – $0.05
1 (28 ounce) can crushed tomatoes – $1.70

Directions:

  • In a stockpot, saute onion and garlic on medium heat until diced onion is translucent. Add chili powder and oregano and continue cooking until fragrant.
  • Add remaining ingredients and let simmer for 30-45 minutes.
  • Top with tortilla chips and fresh cilantro.

Makes approximately eight servings.
Total Cost: $7.75
Cost Per Serving: $0.97

Nutritional Information:

Tortilla Chicken Soup Nutrition

One Skillet Breakfast

One skillet breakfast. Directions: Chop veggies and sauté with olive oil on medium heat until al dente. Push veggies to side of skillet, then place a piece of bread and two eggs beside them. Allow the bread to toast and the eggs to cook for 1-2 minutes, then flip the eggs and bread, and add cheese to your toast if desired. Cover the skillet and allow the eggs and toast to continue cooking until the cheese is fully melted. Serve and enjoy! Total cost: $1.06. Total calories: 416 #cheap #healthy #recipe #cooking #breakfast #budgetrecipes #budget #diet #dollarmeal