The Dinna Ladies

A Tale of Two Cities: Foodie Sisters Wining and Dining in D.C. & Boston
From the Heart

Cauliflower Shrimp & Olive Pizza

Happy almost Thanksgiving everyone! Madison and I will be heading to see our dad’s side of the family in Harrisburg, PA this Thursday and are mentally preparing for the feast ahead.  I realized I might have some difficult though, as I’m still not consuming much gluten, dairy, or sugar.  Lucky for me, a juicy piece of turkey and some sweet potatoes is just fine by me.  I have to make a confession: the Thanksgiving menu has never been my favorite. I think turkey is kind of meh and just recently learned to even appreciate stuffing.  BLASPHEMY, I KNOW! I’m partial to my family’s Christmas dinner menu of sirloin steak and lobsters 🙂

Alas, I know I’m on an island unto myself as far as my Thanksgiving menu feelings.  Nevertheless, I’m really looking forward to spending time with family I haven’t seen in a while and being thankful for all I’ve been blessed with in my life.  And even though I’m going through a challenging time at the moment battling an illness, I count myself as one of the luckiest people in the world thanks to both the family I was born into and the extended one that I’ve made over the years.

I encourage you to think about all you’re thankful for during the days leading up to Thanksgiving, perhaps doing your ruminating over a freshly baked cauliflower pizza, because you can’t start eating all those stuffing and mashed potato calories too early!

Ingredients:

  • Trader Joe’s frozen, pre-made cauliflower pizza crust
  • 1 large, ripe tomato
  • handful kalamata olives (pitted)
  • handful of precooked shrimp
  • handful of spinach
  • handful of mixed shredded cheese
  • teaspoon minced garlic
  • and EVOO, salt and pepper

Once again, Trader Joe’s saved the day with their frozen, pre-made cauliflower pizza crust.  And this veggie deserves a special shoutout. It’s an awesome substitute in recipes when I’m craving a starch (pizza, rice, mashed potatoes).  According to Livestrong, the cruciferous vegetable is a great source of potassium, vitamin C, and contains compounds called glucosinolates which trigger the detoxification process, ridding your body of harmful toxins.  It may also reduce the risk of prostate cancer and improve cognitive function (Transformational Nutrition). So as much as I steered clear of it during my childhood, cauliflower is now my new best friend.

Instructions:

  1. Follow the directions on the pizza box to cook the crust appropriately, pre-toppings.  You’ll want to take the time to make it nice and crispy, which usually requires a several-minute broil.
  2. Heat EVOO with minced garlic in a small pan.  When on medium heat, toss shrimp in the pan to combine with the garlic.
  3. Cut tomatoes into big slices, and cut olives in half
  4. Take your baked pizza crust and top with tomatoes first, then olives, spinach and shrimp.  It’s important that the spinach goes UNDER the cheese layer, or else it will burn.  Sprinkle on your cheese to top, and then dust with salt, pepper, and a healthy sprinkle of EVOO.  I used the thyme-infused olive oil I’ve recently made– stay tuned for a post on how to make your own!
  5. Broil for several minutes until cheese in browned, keeping a close eye so it doesn’t burn
  6. Enjoy guilt-free – you saved your calories for game-time on Thursday 🙂

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