I’m just as obsessed with chia seeds as the next wannabeyogigoddesshippiefreak, but I’ve recently branched out from my chia + kale superdayshake and the good ‘ol chia + coco + banana pudding to explore using chia in place of gelatin. I first experimented with strawberry chia ‘jam’ (which I’ll post about soon) but we were having people over for dinner and I wanted a perfect little desert – something light, healthy, and fresh. I was researching panna cotta and all the recipes called for gelatin, so I decided to make a chia version and while it’s not really panna cotta, it’s damn good. Mr. Wonderful even liked it. He actually kinda loved it.

Chia coconut and vanilla ‘panna cotta’ with berry compote:

For the panna cotta

• 2 cups organic coconut cream
• 4 Tbs chia seeds
• 1 vanilla bean pod
• 2 Tbs maple syrup

For the berry compote

• 1 box or packet of frozen organic mixed berries
• 2-3 Tbs maple syrup

Directions:

1. Mix the coconut cream and vanilla bean pod (bean paste scraped from inside and added to coconut milk) and bring to a boil, lower heat and let simmer a few minutes, then add the maple syrup. Add chia seeds and stir well. Let simmer another couple of minutes. Take off heat.

2. Mix the frozen berries and maple syrup in a small pot and bring to a boil. Lower heat and let simmer for 5 minutes until mixture begins to thicken.

3. Pour coconut mixture into 4 small serving glasses. Let sit for 10 minutes. Add layer of cooled berry compote. Add top layer of coconut mixture and then top off with rest of berry compote. Chill in refrigerator for 2-3 hours and voilà! Serve and enjoy!

I’ve been searching (pining might be a better word) a long time for a gluten free pizza crust that I love. Growing up Italian with roots in NYC, I’m used to pizza that has a thin crust, one that you can hold in one hand folded and devour. I had really high expectations (lord knows I’m full of them!) for the cauliflower crust after reading a gazillion recipes for it and rave reviews from gluten intolerant pizza lovers. And while it was a really nice pizza, I have to share a few thoughts: a) this is NOT going to taste like NYC pizza crust (I know, again with the lofty expectations) b) this crust does taste like cauliflower – but it’s slight so that helps c) we were not able to pick the crust up, but that could be because we put too many toppings on.  Gluten-loving Mr. Wonderful loved it actually and I enjoyed it as a new way to eat pizza. I just had to tone my expectations down a bit, ahem. There are recipes that call for cooking the cauliflower beforehand, which may help reduce the moisture and could make the pick-up factor more likely. Lastly, eat it all up. It was super soggy when reheated. Enjoy!

Gluten free cauliflower pizza crust:

Ingredients:

2 cups raw shredded organic cauliflower *
1 cup shredded mozzarella cheese
1 large egg
1tsp garlic salt
1 tsp oregano
Baking parchment
1 to 2 tsp extra virgin olive oil

* You need to grate your cauliflower with the grater blade in a Cuisenart – if you don’t have one, I assume you could grate it by hand, but it needs to be light and fluffy, almost like flour, but not too fine.

Directions:

1. Preheat oven to 425 °F. Tear off enough baking parchment to cover your pizza pan, trim to size and shape of your pan. Combine ALL ingredients in a large bowl, stirring until completely incorporated. I used my hands as it seems to come together better. 

2. Place the contents onto your baking parchment trying to lay it out evenly upon the center of the paper. Then, press the crust out in the desired thickness (this will also determine its width– our thin crust makes a 12 inch pizza.) You don’t want to make it thick as it will be soggy. 

3. Rub the 1 to 2 tsp of olive oil on your hands and then pat the top of your pizza crust, making sure to get all of it. 

4. Bake, the crust only, in the oven for 15 minutes or until golden browned. Remove from oven and add the sauce and toppings of your choice. 

TIP: Be sure not to overload your pizza with toppings — not only for flavor but stability.

5. Place back in the oven (on broil) for 2 to 3 minutes or just until the cheese is melted, golden and bubbly. Remove from oven and let sit for just a moment or two. Enjoy!