Pizza Oatmeal: Brunch of Champions

I made some delicious pizza with the roommates last night and had some leftover ingredients. This morning when I was contemplating breakfast, I couldn't get the thought of that delicious pizza off my mind.

Serves 1
351 kcal, 24 grams protein, 7 grams fiber

Ingredients
1/3 cup rolled oats
1/3-1/2 cup seasoned pizza sauce
1/4 cup cheese (I used an "Italian" blend of mozzarella, parmesan, and asiago)
10-15 slices of chopped turkey pepperoni slices, optional
1 tbsp psyllium husk powder, optional
1 large egg
Salt, black pepper, and chilli flakes to taste

In a cereal bowl, pour 1/3 cup oatmeal and add water to about 1/4" above the top of the oatmeal. Microwave for 1 minute.

On the stove, bring a small frying pan half full of water to a very low simmer. Give the water a few vigorous circular stirs to form a whirlpool, which will keep the egg white nice and tight. Immediately crack egg into the center of the whirlpool. Cover the pan, and then the stove down to low. Set the timer for 3 minutes for a perfectly runny yolk.

While the egg is cooking, add to the warm oatmeal 1/3 to 1/2 cup sauce, depending on the consistency you prefer. Stir in sauce, pepperoni, and psyllium husk to mix thoroughly. Gently fold in as much cheese as you desire. Microwave for another minute or 2, until cheese is melted.

Using a slotted spoon or spatula, gently lift the egg out of the water and place on the oatmeal. To serve, top with additional cheese, pepperoni, and cracked black pepper.



Gluten free pizza crust from last night coming soon!

Gluten free pizza crust: crispy and chewy

This crust is super quick to make once you have all the ingredients measured out. The crust turns out nice and crispy at the edges and bottom, while the part under the sauce has a nice chew to the middle of it.

Serves 4 (1 15" pizza)

2 slices: 392 kcal, 3.5 grams protein, 6 grams fiber

Ingredients:
1 cup tapioca starch
1/3 cup coconut flour
1/3 cup cornstarch
1/3 cup oat flour
2 tsp xantham gum
1 tsp baking powder
Spices

Preheat oven to 425 F and prepare a 15" pizza pan with parchment paper. No need to grease.

Whisk all dry ingredients very well in a large bowl.

Add 2/3 cup boiling water, 1/3 cup olive oil and mix very well for 2 minutes. Spread with your fingers directly on to the pizza pan. I used a rolling pin directly on the pizza pan, but the paper could be transferred to the pan after the dough is rolled out onto it.

Bake at 425F for 15 minutes without toppings, and then top and bake for 20 minutes more, or until browned to your liking on the edges.

Vegan Blue Cheese

This is raw vegan magic in a high speed blender!

Fermented Tofu

The color of the pumpkin seeds comes out a nice blue-green color which resembles blue cheese without artificial color or spirulina often found in other recipes. For this recipe, you need a powerful blender or food processor to break down the nuts and seeds sufficiently. I used my Nutribullet 600 watt. You can substitute out another bland nut or seed such as blanched almonds or raw sunflower seeds, but the color will not be as white and sunflower seeds may contribute some flavor to the final cheese. If you are turned off of cashews because of the price, look for B grade or pieces- you don't need the nut to be whole for this recipe. You can find fermented tofu at Asian or international markets. This is the kind I get- you can get regular (sesame oil), or this kind with chili that I get. 1 cup raw cashews 1 cup raw pumpkin seeds (without 4 oz fermented tofu ½ cup raw sauerkraut, drained well and chopped finely 1 teaspoon acidophilus culture (2 tablets, ground or 4 capsules) Sea salt or Kosher salt to taste 2 Tbsp mild miso paste Overnight or for minimum 8 hours, soak the cashews and pumpkin seeds separately in cold water. Drain well and rinse. To the blender, add drained cashews, 2 oz fermented tofu (or 2 cubes), 1/4 cup sauerkraut, 1 tbsp miso paste, and salt to taste. Salt is very important to this recipe as blue cheese is salty- I recommend starting at 1/2 tsp and then tasting. Blend these ingredients until very smooth, adding as little cold water as necessary, 1 tsp at a time if necessary for blending. Once fully blended, stir in 1/2 tsp acidophilus, or open 2 capsules and stir in. Scoop this mixture into a wide flat container, preferably glass. A 9x13" glass pan would be perfect. Dollops are fine, it doesn't need to be spread smooth. After as much of the cashew mixture has been scraped out of the blender as possible, add in the rest of the ingredients and salt to tast, minus the other 1/2 tsp acidophilus. Blend until very smooth. Again, adding very little water only if needed. Once blended, stir in the other half of the acidophilus well, then scoop this mixture on top of the cashew mixture. Cover loosely with a cheesecloth or other thin, clean fabric such as a clean t shirt or towel, making sure the fabric is not touching the mixture. Set this aside for 2-3 days to culture and develop flavor. The fermented tofu and sauerkraut come into play here, providing bacteria and a cheesy flavor to the cheese as it ages. After a few days, the cheese should be drier on top and should have firmed up. If you want, you may dehydrate it at this point in crumbles on a very low temperature, or scrape into a smaller airtight glass container for storage. This is great on crackers, with fruit, and on a salad. Enjoy!