What Do You Eat?! Vol. 7

Did Ya Miss Me?

If you read my last-ish post you know that I’ve been moving. Have I mentioned I hate moving? As I type this, I have literally just finished unpacking everything. Nine days after moving in. It took me nine days to unpack all of my junk. Actually, I still have some stuff at my old apartment so I’m not entirely done, but 95%. 95% is good enough, right? Ooooo…new post idea.

Anyway, I want to tell you about a book I finished reading the other day.

Why We Get Fat

That’s what the book is called. Well, actually it’s called: “Why We Get Fat: And What To Do About It” by Gary Taubes. The book basically talks about how what we eat affects our weight. However, he looks at the reason these things affect our weight and how the current dietary recommendations are basically contrary to scientific evidence.

I’ve said it before, I’m no scientist, so I can’t verify any of the information in the book, personally…but he makes a pretty convincing argument, citing scientific studies for each of his points. Aside from the fact that I think his stance on the amount of carbs some people should be eating (ie. none in some cases) is kind of extreme, I agree with him.

The main reason I liked this book so much is because he doesn’t write it in a way that makes you feel like you’re reading a science report.

He wrote another book previous to this one, called Good Calories, Bad Calories but, from what I gather, it’s a lot more scientific. I started reading it until I had to return it to the library and from what I read, it wasn’t nearly as easy to read as Why We Get Fat.

Long story short, if you’re interested in how different types of food (specifically macronutrients) affect your weight, you should check out this book. I think it’s pretty easy to read and convincing.

Speaking of Food…

I’ve been craving pizza for a while, now. Which sucks because….wheat. Duh. If you look at “healthy” recipes on the internet ever, then I’m sure you’ve come across a recipe for Cauliflower Crust Pizza at some point during your internet surfing days.

I’ve tried a cauliflower crust pizza before and basically…it sucked.

I couldn’t pick it up like pizza and the “crust” didn’t taste like crust at all. The cauliflower was all crumbly and blah. After that I pretty much gave up and figured if I wanted to eat pizza ever again, I’d have to just renounce my eating habits and shove some stupid wheat into my face.

Anytime I saw a recipe for cauliflower crust pizza I just rolled my eyes and dreamed about a world where wheat didn’t ruin my life. Then, after seeing a million recipes, I decided that there had to be at least one recipe that could sort of replicate normal pizza and I should at least give it one more shot.

So, I went with this recipe because…she said she had the secret to the perfect cauliflower crust. Obviously, I was curious. Not to mention, there’s a picture of her holding her pizza like a real pizza. I had to try it for myself. Before I even put it in the oven, it was already looking better than my previous excuse for a cauliflower crust.

cauliflowercrust2
I used goat cheese gouda instead of chevre because I didn’t have enough chevre. Speaking of which, goat cheese rules. I love it. Don’t even argue with me, it’s the best cheese. By the way, if you like goat cheese as much as me and you live in metro Detroit, you should totes check out this company. They make goat cheese from happy, grass fed goats and use local ingredients. Plus, the cheese is delicious. So. Delicious.

While the crust was baking I chopped up some mushrooms, basil, and olives to put on top.

toppings

I definitely overcooked the crust…as you can see by how brown it is in the picture. Buttt…I’m actually really into burnt food, so it’s cool.

cookedcrust

Once the crust was cooked, I put some sauce on, followed by the toppings, and then grated some goat gouda over the top. Because, like I said, goat cheese rules. No contest.

Putting the cheese on last is the best way to do it, I think. Apparently doing it the other way (cheese, toppings, sauce) is Detroit Style. I should probably start making my pizzas that way now that I live in Detroit but I’m not going to because that’s weird. Who puts sauce on top? That just sounds messy.

topped

Then I put it in the oven to melt the cheese and stuff. Once it was done, I took it out and cut it up like the delicious pizza it was and ate it.

Pizza

HOW WAS IT?!

Freaking Great. Like, didn’t even taste the cauliflower, and I could hold it like a real piece of pizza. I meant to take a picture of me holding it to prove that it really worked, but I couldn’t stop eating long enough to take a picture.

Actually, next time I’ll do two things differently.

I’ll use twice the amount of cauliflower because the crust was too thin, making it kind of floppy.

I’ll also make sure I put the pizza on parchment paper. I should have listened to the recipe when it said use parchment paper. I figured I was way too cool for parchment paper and I could just grease a pan and be fine. Nope. Totally stuck to the pan. When someone tells you to use parchment paper, you should listen to them. Even if it means you have to buy parchment paper.

Well, now I want pizza. Thanks a lot.

What about you? What are you eating this week? Let me know in the comments!!

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  • Debbie

    I love burnt stuff, too!! This looks so yummy and it doesn’t seem all that hard to make. Thanks for the recipe link and the ideas!

    • Yeah, it wasn’t hard at all! Let me know if you make it and what you think!

  • I don’t know about you people and burned food..hmm! I like my pizza on the doughy side.
    And goats cheese? I can’t even smell it let alone eat it. But I’d like to try this recipe (minus the goat cheese)
    It sounds much better than the other cauliflower thing I tried.

    • Debbie

      Hi Danielle! I don’t know about the goat cheese either, I think I’ll stick with mozzarella. Burnt stuff is good, though! ๐Ÿ™‚

      I’m looking forward to trying this crust.

    • Yeah, it is way better than the last crust I tried. Let me know if you make it and what you think.