Simple Cauliflower Crust Panini Recipe + Science
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Simple Cauliflower Crust Panini Recipe + Science – Thomas DeLauer
Everyone is showing you a keto pizza recipe, but it’s time to spice it up a little bit differently. Let’s do something along the lines of a sandwich. Quite honestly, when you’re on keto, it’s one of those things that you crave. You can only have a lettuce wrap for so long before it starts to get a little bit old. In this video, I want to break down a caprese panini, something that you can have on a ketogenic lifestyle or even if you’re just living a healthy lifestyle and you want to watch your carbs for a little bit.
I have some basic ingredients here I’m going to lay out for you ahead of time. I’m going to show you how to make this super, super simple recipe that you can share with all your friends.
I’ve got some cauliflower crust pizza that I have from our friends over at Cali’flour Foods. This pizza crust is awesome. It doesn’t matter whether you’re keto or not. This stuff just makes life so easy. No grains. No wheat. No gluten. None of that stuff. You’re just dealing with good old fashioned cauliflower that’s going to give you all kinds of hormone-boosting powers and also make it so that you’re not having to deal with those carbs.
Then I have some already cooked chicken. When you’re doing any kind of panini, you want to make sure the chicken is already cooked. Then I also have some avocado oil which I’ll get to the science of in just a second. Got a little bit of balsamic vinegar, some basil and some goat cheese which is the star of the show here so I’m going to show you a little bit more about what I mean with that.
Let’s get down to how to this. I’ve gone ahead and I’ve plugged in a simple panini press. In this case, I’m just using a George Foreman grill. It doesn’t even have to be anything fancy. I picked this up at Target for like 20 bucks.
When we use the Cali’flour Pizza Crust, you want to let them defrost a little bit first so they’re going to be frozen when you first pull them out the freezer and then you’re going to want to let them sit for maybe 10, 15 minutes so it’ll be a little bit softer because what we’re going to do here is we’re going to go ahead and we’re going to cut this in half right out the gate. They cut super, super easy.
Now I actually did want to say this. Those of you that watch my channel, you know that Cali’flour sponsors this channel, but we have something super, super cool going on. Cali’flour Foods has actually launched a keto stack. It’s a stack of their keto crust, a stack of their Cali’flour crust pizzas. Now, this is super cool because I actually partnered up with them and wrote a keto guide that goes along with it. That’s what we’re doing in this video. It’s a special for that is because I wrote a PDF that explains some of the commonly asked questions surrounding the world of ketosis so we’re offering up alongside this Cali’flour Pizza Crust that you can get not only the food, but you can get the information that’s going to help you utilize the food better.
Now we’ve already gone and cut this in half. I just want to make sure we don’t crumble it up. We’re going to start with laying down some chicken. Nothing fancy at all. Just going to layer this however we need to.
I’m going to actually cut this in quarters to make it a little bit easier later on. This way I’ll just grill one at a time. Drizzling a little bit of balsamic on here. Now you don’t need much because it’s going to make a sloppy mess when you put it on the grill. But the reason I’m using the balsamic is outside of just the taste is I actually want the acetic acid out of it.
You hear me talking about apple cider vinegar all the time. There’s two benefits to apple cider vinegar. One is of course the mother, but the other one is the acetic acid. Believe it or not you can get the acetic acid from balsamic as well and that acetic acid is going to help regulate your blood sugar. Whether you’re on a keto diet or not, you want to be modulating that blood sugar. Adding a little bit of acid to the foods that you eat is really, really good for driving down the glycemic index, the glycemic load of whatever food you’re consuming. That also just gives the chicken a little bit of flavor.
The next thing I want to do I’m going to sprinkle a little bit of dried basil on here. The reason I’m doing that is simply because it’s going to get a little bit more of the concentrated components of basil that I want. Fresh basil tastes awesome on a panini though so you definitely want to make sure that whenever you’re doing any kind of caprese, you either go with some kind of dehydrated basil or you go with the big, bushy leaves that are going to give you more of a flavor.