Innovations: Cauliflower Pizza Crust

Substituting flour for cauliflower can cut calories and add extra nutritional value to your pizza night. Try this easy cauliflower pizza crust recipe, courtesy of Terra's Kitchen.

What you need

• 2 1/2 cups cauliflower, grated (about 1/2 a large head)
• 1 large egg, lightly beaten
• 1 1/4 cups shredded part-skim mozzarella cheese
• 2 tablespoons grated parmesan cheese
• Kosher salt and freshly ground black pepper
• 1/4 cup tomato sauce
• 1 cup grape tomatoes, sliced in half
• 2 cloves garlic, sliced
• 1/4 teaspoon crushed red pepper flakes
• Fresh basil leaves, optional

What to do        

1. Line a baking sheet with parchment paper, and preheat oven to 425ºF.
2. Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Place in a large bowl and microwave for 7 to 8 minutes, or until soft. Remove from the microwave and let cool.
3. Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden.
4. Top the pizza with the sauce, 1/4 cup mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.

Recipe Credit: Terra's Kitchen

Watermelon and Avocado Salad by Celebrity Chef Annabel Langbein

Who doesn't love watermelon!?
When the Summer heat drains us, this Summer Salad refreshes.  

Most of us eat watermelon by itself as a juicy fruit snack, but it also works well in savory salads.

This recipe makes a great summer side dish or starter.
You can replace the mozzarella with feta or blue cheese.

This is a fun, tasty recipe excellent for the this holiday weekend!

Prep time   5 mins

Serves       6-8 as a starter

• 1 small or ½ large watermelon, cut into chunks
• 2 just-ripe avocados, cut into chunks
• 6½ oz mozzarella or bocconcini, torn into small chunks
• 10-12 cherry tomatoes, halved (optional)
• juice and finely grated zest of 2 limes
• 1 tsp very finely chopped red chili (optional)
• salt and ground black pepper
• a small handful of basil leaves, torn roughly

To garnish (optional)

lime halves

Place watermelon, avocado, mozzarella or bocconcini and tomatoes, if using, in a bowl and toss gently. Pile onto a serving platter, sprinkle with lime juice and zest, chili, if using, and salt and pepper. Top with basil leaves and garnish with lime halves.

Watermelon and Avocado Salad can be prepared in advance, covered and refrigerated for up to 4 hours until needed.

This recipe is from Annabel’s TV series Annabel Langbein The Free Range Cook: Simple Pleasures, screening now on PBS. The accompanying book, containing all the recipes from the series, is available on amazon.comhttp://amzn.to/1GxXv0v

To preview the series go to http://bit.ly/1iKu2FW.

For more great Annabel Langbein recipes see www.annabel-langbein.com