Cauliflower Mushroom Rice (Grain Free, AIP, Low-Carb)

Cauliflower Mushroom Rice (Grain Free, AIP, Low-Carb)

Cauliflower Mushroom Rice is a delicious grain free and low-carb side to any dish. The prep is super easy with frozen riced cauliflower (which can be found at most grocery stores) and pre sliced mushrooms!

Mushrooms don’t just add awesome flavour to this dish, but they’re also a great food to boost immune function.

According to a 2005 report published in the journal Evidence-Based Complementary and Alternative Medicine, mushrooms contain “compounds and complex substances with antimicrobial, antiviral, antitumor, antiallergic, immunomodulating, anti-inflammatory, antiatherogenic, hypoglycemic and hepatoprotective activities.”

To simplify, mushrooms can enhance almost every system in the body and protect you from numerous conditions and diseases since they’re associated with lowered inflammation. Sustaining high levels of inflammation long term has been shown to contribute to chronic conditions, such as heart & autoimmune disease, diabetes and cancer.

Note: Buy and eat organic grown mushrooms whenever possible since they’re very porous and have the tendency to easily absorb chemicals from the soil that they’re grown in.

What you need for this recipe

  • Frozen riced cauliflower
  • Sliced mushrooms
  • Onion
  • Parsley
  • Organic chicken stock
  • Avocado oil

 

Cauliflower Mushroom Rice

Cauliflower Mushroom Rice goes great with …

Mushroom “Rice”

Cauliflower Mushroom Rice is a delicious grain free and low-carb side to any dish. The prep is super easy with frozen riced cauliflower (which can be found at most grocery stores) and pre sliced mushrooms!
Prep Time: 5 mins
Cook Time: 15 mins
Course: Side Dish
Cuisine: AIP, Keto, Low-Carb, Paleo
Servings: 2

Ingredients
 

  • 1 12 oz bag frozen riced cauliflower, I get mine from Costco
  • 1 pack sliced mushrooms
  • 1 small yellow onion, finely sliced
  • 2 tbsp fresh parsley, finely chopped
  • 1 and 1/4 cup organic chicken stock
  • 2 tbsp avocado oil
  • Sea salt & black pepper , to taste

Instructions
 

  • Saute mushrooms in 1 tbsp avocado oil for 2-minutes over medium heat. Season with salt and pepper. Add 1/4 cup chicken stock, cover and let cook for 5-minutes. Remove lid and allow remaining liquid to cook off. Set mushrooms aside in a bowl.
  • Using the same pan, add 1 tbsp avocado oil and saute onion until fragrant over medium heat.
  • Add frozen riced cauliflower and combine until slightly heated. Season with salt.
  • Add 1/4 cup of chicken stock to the pan at a time. Let liquid evaporate before adding more stock. Do this until you get through 1 cup of stock. Continue to stir ingredients as you do this.
  • Add mushrooms and parsley to the pan, combine everything together and let cook for another minute. Remove from heat and serve.

Cauliflower Mushroom Rice

Sausage & Rapini Pizza (Gluten & Dairy Free, Paleo)

Sausage & Rapini Pizza (Gluten & Dairy Free, Paleo)

DID YOU KNOW? Cassava flour is a good choice for those with gluten intolerance symptoms and sensitive digestive systems or disorders, such as irritable bowel syndrome.

Cassava flour is derived from cassava root (also known as yuca or manioc), a starchy, high-carbohydrate tuber – similar to yam, taro, plantains and potato.

Starchy tubers tend to be safer for people with gut issues since they contain more soluble fiber and less insoluble fiber. Soluble fiber can be soothing for the gut, whereas consuming large amounts of insoluble fiber when your gut is inflamed can aggravate IBS symptoms.

Once a month (OK fine, every two weeks ?) the BF and I experiment with different pizza toppings for this cassava flour pizza crust. You can find the original pizza crust recipe created by Otto’s Naturals, here.

We’ve nailed down another great recipe which was inspired by my little Jen days. I could always count on a sausage & rapini pizza from Caruso’s Pizza when I would visit my dad on the weekends. This pizza put all others to shame! Looking back, I’m truly grateful my dad was hopeless in the kitchen or else I wouldn’t have got my weekly dose of this pizza ?

So, if you’re looking for a gut friendly pizza with a whole lot of Italian love, this is the one for you!

Love this recipe?! Then you’ve got to try this Classic Margherita Pizza and Mediterranean Tuna Pizza.

gluten free sausage and rapini pizza

Sausage & Rapini Pizza

INGREDIENTS: (serves 2-4)
½ cup warm water (roughly 105-110 F)
2 ¼ tsp active dry yeast
1 tbsp honey
1 cup cassava flour
1 tbsp coconut flour
5 tbsp arrowroot flour
1 tsp salt
1 tsp garlic powder (optional)
1 egg
¼ cup avocado oil

TOPPINGS: 
1/2 cup plum tomatoes, drained and crushed
20 whole mushrooms, sautéed
1 bunch rapini, boiled & sautéed
1 cured Italian sausage, sliced
Sea salt to taste (mix into tomatoes)

INSTRUCTIONS: 

1. Prepare yeast mix: In a small bowl, add warm water and honey. Mix to dissolve. Sprinkle yeast in. Mix to dissolve. Set aside for 5-10 minutes to activate. It will get foamy on top.

2. Mix dry: Mix dry ingredients in large mixing bowl to combine.

3. Mix wet: Lightly whisk eggs and olive oil together in a small bowl.

4. Mix together and form a dough ball: Add egg mixture and activated yeast to the dry ingredients and form a dough ball. Transfer ball to an oiled bowl, cover with dish towel and set aside in a warm place (70-80 F is ideal) to rise for 1 hour. It will not double in size, but it will rise a little.

5. Prep toppings while dough rises: Remove stems from rapini, boil until tender and drain. Grab two stove-top pans and saute 1 sliced garlic clove in 2 tbsp avocado oil, in each pan. Add rapini to one pan and mushrooms to the other. Season each with sea salt and coat in oil and garlic. After a few minutes remove rapini and set aside. Add some red or white wine (other liquids work too) to the mushrooms and cover for a few minutes. Remove when liquid evaporates and mushrooms are cooked. Set aside.

6. Once dough has risen, preheat oven to 550 F. Preheat pizza stone, baking sheet or metal pan.

7. Roll and shape dough: Place the dough on parchment paper. Place a piece of parchment paper over the dough (if necessary) and shape dough with your hands by pushing down (on top of parchment, so it doesn’t stick) and roll with rolling pin. Flatten your pizza about 1/8-1/4 inch thin. Roll the crust thick or thin (to your liking) by shaping with your fingers and rolling the edges. Use extra cassava flour if dough is sticking. NOTE: Split the dough in half before rolling it out to make two smaller pizzas. 

8. Add toppings: Add tomatoes, rapini, mushrooms and sausage onto the dough. Lift the whole piece of parchment paper with pizza on top and transfer to the preheated baking sheet.

9. Bake in the oven for 8-12 minutes until dough is firm and slightly golden, pulling out halfway and removing parchment paper. For a crispier golden crust, allow a few more minutes. Allow more time if cooking at lower temperature.

Sausage & Rapini Pizza with Cassava Flour Crust