Pineapple “Crust” Hawaiian Pizza (Grain-Free)

As I have previously mentioned, I have an aversive reaction to the enzymes in fresh pineapple. Namely, I experience a stinging sensation in my mouth and my lips puff up. Not pretty.

But when cooked, I don’t have the reaction (unless if I chow down an indecent amount of pineapple).

And so, when working with pineapple, I usually use the outer sides of the pineapple (less enzymes are concentrated here) or cook it.

To kick off the unofficial start of summer, I’m posting a Hawaiian Pizza recipe. But instead of topping it with pineapple, I’m using the (cooked) pineapple as the crust!

Pineapple “Crust” Hawaiian Pizza (Grain-Free)

Ingredients:

Pineapple slices (sliced thinly)

Marinara/pizza sauce

Bell pepper (any color), chopped

Precooked ham, chopped

Mozzarella cheese

Cilantro

Directions:

Preheat the oven to 350 degrees. Place pineapple slices on a baking pan and place in the oven for 10 minutes. Take out, spread on a thin layer of sauce, followed by bell pepper, ham, mozzarella, and cilantro. Put back in the oven for 10 more minutes. Let cool for at least another 10 minutes before eating.

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Pizza-Cabbage Casserole (Grain-Free)

As previously stated, cabbage is one of my favorite comfort foods. And with finals week upon me, you can bet I’ve gone through a few heads already. In fact, to double-up the comfort, I’ve combined cabbage and pizza for the grand effect!

Bring it on finals, bring it on 😉    

Pizza-Cabbage Casserole (Grain-Free)

Ingredients:

4 cups green cabbage, chopped into bite-sized pieces

1 and 1/2 cups marinara/pizza sauce

1 cup shredded mozzarella cheese, divided

3 sausage links (I just cut up thawed breakfast sausage)

mushrooms, sliced (however many you want)

2 tbsp garlic powder

2 tbsp onion powder

2 tbsp oregano

1 tsp salt

pepper

Directions:

Preheat the oven to 350 degrees. In a bowl, combine cabbage, sauce, 3/4 cup cheese, sausage, mushrooms, garlic powder, onion powder, oregano, salt, and pepper. Stir until evenly mixed and pour into a 8×8 baking dish. Top with remaining 1/4 cup of cheese. Bake in the oven for 35 minutes. Let cool for at least 10 minutes before eating.

Sausage and Pepper Cauliflower Pizza Casserole (Grain-Free)

I feel like I’ve been on a role lately with spur-of-the-moment recipe ideas. Most of the time I carefully plan what I want to make: ingredients, measurements, cooking times- all that jazz. Nope, not this week. It was all “Let’s poke my head in the fridge and see what I can find.” 

It’s good to see that school hasn’t completely killed my imagination 🙂 

So, I’ve restocked my recipe vault that was severely depleting and now have serval weeks-worth of recipes to share, beginning with this beauty: 

Sausage and Pepper Cauliflower Pizza Casserole (Grain-Free) 

Ingredients: 

1 large cauliflower, chopped into bite-sized pieces 

1 tbsp olive oil 

3 italian sausages, cooked (I always use leftover ones from the grill) 

1 large green bell pepper 

2 and 1/2 cups marinara sauce 

1 and 1/2 cups shredded mozzarella cheese, divided 

2 tbsp dried basil 

2 tsp dried oregano

2 tsp garlic powder

2 tsp onion powder

salt and pepper, to taste

Directions: 

Preheat the oven to 450 degrees. Toss cauliflower in olive oil, spread on a baking pan, and roast in the oven for 20 minutes.

Meanwhile, chop up sausage and bell pepper and place in a bowl. Add in marinara sauce, 1/2 cup cheese, basil, oregano, garlic powder, onion powder, and salt and pepper and mix altogether. 

Once finished roasting, add in cauliflower and combine. Spread mixture into a 9×13 baking dish and top with remaining 1 cup of cheese. Place in a 350 degree oven for 20 more minutes. 

 

 

 

Butternut Pesto Flatbread/ Butternut Pizza

It’s a 2 in 1 day! Yup, two recipes/ideas in 1 post. And they require no extraordinary cooking skill!

Aren’t I amazing 😉

The best part is, you can get as fancy as you want with these, ranging from a quick snack/lunch to a smancy (as my friend would say) dinner party appetizer.

Butternut Pesto Flatbread/ Butternut Pizza 

Ingredients: 

1 butternut squash

garlic powder

salt and pepper

For flatbread:

favorite type of pesto (store bought or homemade)

shallots, chopped

pine nuts

feta cheese

For pizza:

pizza/marinara sauce

mozzarella cheese

Directions: 

Cut butternut squash in half lengthwise. Cut into 1/8 in semi-circles. Spray baking pan with oil. Put on slices. Spray slices with oil. Sprinkle with garlic powder, salt, and pepper. Cook in 400 degree oven for 20 minutes.

For flatbread: Spread on pesto and top with shallots, pine nuts, and feta (to the desired amount). Bake for 8 more minutes.

For pizza: Spread on pizza/marinara sauce and top with desired pizza toppings. Bake till cheese melts

Baked and Stuffed Portobello Mushrooms (2 Ways)

What to have for dinner? Cheesy, garlicky spinach or pizza with extra oregano. I think I’ll take both. Stuffed portobellos are the perfect meal for when you don’t know what to eat. Why? Because you can top them with anything. Proof? Just look below. Not to mention, portobello mushrooms are satisfyingly filling. Of course, you can get more creative than what I made tonight, but I can guarantee you that both recipes are yummy. As you can see, the spinach, corn, and mozzarella portobello was carefully measured out, while the pizza one was measured by eye (I was getting hungry 🙂 ) Just a side note: mushrooms release water when cooked, so don’t be surprised if you open the oven and see some watery sauce surrounding your creation.

Baked and Stuffed Portobello Mushrooms (2 Ways)

Spinach, Corn, and Mozzarella Portobello

Ingredients:

1 portobello, stem and gills removed

garlic powder

1 tsp olive oil

1 garlic clove, minced

1 and 1/2 cups fresh spinach, tightly packed

1/4 tsp crushed red pepper flakes

2 tbsp shredded mozzarella cheese

2 tbsp marinara sauce

2 tbsp frozen corn

panko breadcrumbs

Directions:

Preheat your oven to 350 degrees and cover a baking pan with aluminum foil. As best you can, carve a little hole into the gill side of the portobello. Sprinkle with garlic powder. In a pan, heat olive oil and add the garlic clove. Sauté for 1 minute and add spinach. Place on low heat and cook covered until the spinach has wilted. Add red pepper flakes, cheese, sauce, and corn and mix until combined. Transfer mixture onto the portobello and sprinkle with panko breadcrumbs. Place in the oven for 10 minutes.

Pizza Portobello 

Ingredients:

1 portobello, stem and gills removed

garlic powder

marinara sauce

oregano

shredded mozzarella cheese

 Directions: 

Preheat your oven to 350 degrees and cover a baking pan with aluminum foil. As best you can, carve a little hole into the gill side of the portobello. Sprinkle with garlic powder. Top with sauce, oregano, and cheese (I also sprinkle garlic powder again). Place in the oven for 10 minutes.