I’m not sure what it is, but lately I’ve had a thing for making things out of other things. Mostly healthier things that you wouldn’t expect. For instance, my recent discovery of chickpeas being used to make cookie dough dip- completely unexpected. I’ve used cauliflower to make mashed potatoes. I’ve even been toying with the thought of using tofu in a few dishes here lately, but haven’t brought myself around just yet. I’ll be sure to let you know when I do. I’ve always been under the impression that pigs would fly or hell would freeze over before my husband put tofu in his mouth. He has yet to catch on to my sneaky ways though *evil laugh*.

As you know, I’m a pinterest fanatic. I found a recipe at Eat Drink Smile for Cauliflower Pizza Crust. Even though I like things to be made healthy, I was less than enthused about the thought of using cauliflower to make the crust of my pizza. However, I consider pizza to be the devil in food form sometimes. I NEVER eat pizza. It’s greasy, full of bread and cheese, and taunts me to eat more. I always feel awful after I eat it, like I just ate the entirety of a large cow. I know, I’m exaggerating. But you get the point now don’t you?

So when I found this recipe I thought I can just try it out and see. It was either going to be very good or very bad. I blog here before you tonight to tell you that I (along with my picky-eating hubby and 4 year old daughter) give this cauliflower pizza crust my complete and utter stamp of approval! If you have a food processor or blender it takes no time at all and is fantastic, especially if you’re not into eating carbs and want a healthier version of pizza. It’s obviously not your average flour pizza crust, but it doesn’t taste like it contains cauliflower either.

We made the traditional pepperoni pizza. You can’t see the pepperoni because I hid it under the cheese. I used the very large ones so that the entire pizza was covered in them. Our pizza didn’t actually turn out quite as burnt around the edges as this picture looks. It was pretty brown though because I was attempting to get the crust crispier. This type of crust will not be majorly crispy like most pizzas that you might be used to. One head of cauliflower makes 3 crusts and they aren’t huge, so they are fairly thin. I didn’t mind. We get to eat PIZZA!

We made this a couple other times since the first and it turned out the same. I think I’m going to work on figuring out a way to get it a bit crispier. Either way, this recipe is a keeper and will surely make it possible for us to have pizza a lot more frequently.

Recipe courtesy of Eat. Drink. Smile

And do let me know if you try this and how it turns out for you. I want to know that I’m not crazy in thinking this is actually comparable to regular pizza!

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I’ve never been a meatloaf kinda person. I can’t even recall a single time that I’ve made it for my husband. I have an issue with putting meat in the form of a loaf. Why I don’t mind it in the form of meatballs or now cupcakes is something that we can ponder on. Yes, the other day I came across this recipe at First Look, Then Cook and immediately added it to my list of things to conquer. I have a new obsession with small food these days and this is right up my alley.

I was pretty much giddy to make these and I ran it by my husband to see what he thought of this. He’s quite the picky eater, so I also kinda wanted to prepare him. Without any hesitation, he proceeded to give me a disgusted look. The words meatloaf and cupcake in the same sentence really threw him for a loop. 😉 I then explained that no, these were meatloaf flavored cupcakes, they are literally meatloaf in the form of a cupcake with mashed potato “frosting”. He was on board then.

The night that I made these, everyone cleaned their plates. Even Addie who we usually have to set food aside (that she has to eat) for devoured hers. She doesn’t usually even like mashed potatoes, but she did that night! I didn’t make the mashed potatoes from scratch, by the way. Took a little help from the store and Betty Crocker. It was a heck of a lot easier that way! Of course, you can make your own mashed potatoes. My sister did and had fabulous results. I made mine with ground turkey, but feel free to use any ground meat that you have on hand.

You can also make these ahead of time to freeze them. Make the meat mixture (do not cook) and place the pan in the freezer for about 2 hours to keep their form. Once firm, place them in bags. To cook, bake at 350 degrees for about 30-40 minutes until temp inside is 160 degrees.

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