I Quit Sugar for Life (28 page)
Read I Quit Sugar for Life Online
Authors: Sarah Wilson
A meatza? Yep, a meat-based pizza.
500 g lean organic beef mince
1 teaspoon smoked sweet paprika
2 teaspoons garlic powder
2 teaspoons ground cumin
1 teaspoon ground allspice
1/3 cup (75 ml) Greek-style full-fat organic plain yoghurt
1 small red onion, finely sliced
2 teaspoons pine nuts
1 bunch asparagus, trimmed
¼ cup (25 g) finely grated parmesan cheese
1 teaspoon chilli flakes (optional) or to taste
large handful of rocket leaves
½ tablespoon olive oil
squeeze of lemon juice
Preheat the oven to 200°C (gas 6) and line the base of a 23-cm pie dish or a spring-form cake tin with baking paper. In a large bowl, mix together the beef and spices.
Spread the mince over the base of the prepared tin, pressing it down into the edges – the crust should be even all around and about 1 cm thick. Bake for 10–15 minutes or until the edges
are beginning to brown. Remove from the oven and pat dry with kitchen paper, removing any juices from the sides if necessary.
Arrange the yoghurt, onion, pine nuts, asparagus and cheese on top. Return to the oven and bake for another 10 minutes or until the cheese has melted. Meanwhile, toss the
rocket leaves with the olive oil and lemon juice. Remove the meatza from oven and arrange the dressed rocket on top to serve.
SOLO COOKERS:
Before adding the rocket topping, divide into four and freeze extra portions individually for 2–3 months.
1. NOT SO NIÇOISE CAULIFLOWER PIZZA
SERVES
[ SMALL SERVINGS ]
CRUST
1 medium-sized cauliflower, grated (by hand or in a food processer until rice-sized, but not pulverised) and cooked, well drained, cooled slightly
100 g goat’s cheese or grated cheddar cheese
1 egg
sea salt and freshly ground black pepper
TOPPING
½ teaspoon curry powder
¼ cup (60 ml) Greek-style full-fat organic plain yoghurt
2 stalks broccolini (tender stem broccoli), sliced into 4 lengths
½ small red onion, finely sliced
2 teaspoons capers
½ cup (115 g) diced feta
¼ cup (40 g) small pitted olives
195 g can sustainably fished tuna in olive oil
4 anchovy fillets
2–3 eggs
sea salt and freshly ground black pepper
Preheat the oven to 200°C (gas 6) and line a baking tray with baking paper. To make the crust, mix the cauliflower with the cheese and egg in a bowl, and season with salt
and pepper. Using a wooden spoon or your hands, shape the mixture into 1 large pizza base or 4 small crusts. The bases should be about 1–1.5 cm thick. Bake for about 30–35 minutes, or
until firm and golden, then remove from the oven.
To make the topping, mix the curry powder into the yoghurt and spread the mixture to the edges of the crust. Scatter with the tender stem broccoli, onion, capers, feta, olives,
tuna and anchovies, then break the eggs in the middle. Bake for a further 8–10 minutes, or until the egg white is set. Finish with a sprinkle of salt and pepper on top.
SOLO COOKERS:
Make the crust as per the recipe above, dividing the crust mixture into four individual crusts to cook. Freeze the
extra bases. Defrost the crusts, top with one quarter of the topping amounts and grill instead of turning on the oven just for one serve.
FOURSOME FAMILIES:
This recipe makes for a light meal and you can do a simple weekend lunch version with ham and cheese as your
toppings. Extend it to a full meal by doubling the recipe and adding extra greens.
Secretly, this might just be MY FAVOURITE RECIPE in this book.
2. CAULIFLOWER CREAM
SERVES
This cream makes for a less starchy and more densely nutritious substitute for mashed potato and can be served as a side with the slow-cooked dishes,
and used to make a kid-adored Cheesy ‘Gravy’ (see
here
).
½ cauliflower, broken into florets
½ cup (125 ml) cream
2 tablespoons butter
sea salt
Place the cauliflower, cream and butter in a saucepan, season with salt, then cover and cook over low heat for 35 minutes. Blend until smooth using a stick blender or a potato
masher.
