From the founder of Cali’Flour Foods comes a cookbook that offers guilt-free recipes for every carb craving! Welcome back pizza, pasta, cookies, and sandwiches with 125 recipes!

Cali’Flour Foods has helped millions transform splurge foods into superfoods. And now, their first cookbook, Cali’Flour Kitchen, offers recipes for the dishes you haven’t been able to enjoy for years—from French Onion Soup and Quiche Lorraine to pizza, cookies, enchiladas, and lasagna. Cali’Flour Kitchen is designed for people across the dietary spectrum, providing perfect, guilt-free recipes for every carb-heavy craving, whether you’re eating vegan, dairy-free, keto, paleo, or a plant-based diet. For those suffering from health issues like diabetes and autoimmune diseases, this cookbook reintroduces those favorites that have long been forsaken, reinventing them to include a full serving of vegetables. With more than 125 recipes and photos plus detailed how-tos on creating cauliflower crusts, rice, crisps, wraps, and zoodles, Cali’Flour Kitchen is all about indulging without compromising health.

Review

I have loved being part of this dinner party with Abrams and having the ability to check out new cookbooks before they hit the shelves!  My inner foodie is excited and this was a book I can share with my vegetarian sister as many of the recipes would be right up her alley.

To help facilitate trying these recipes (especially those that call for a cauliflower crust or bread) and for those of us that can’t think about making them ourselves, we were sent a 3 pack of the pizza crusts to try out the many recipes in the book from Califlour Foods.  I chose the variety pack which includes Italian, Spicy Jalapeno, and Sweet Red Pepper.  The great thing about these is that they freeze well and you don’t have to rush choosing a recipe to test out these crusts.

I may (or may not) have shared that I have a picky husband and stepson that will eat anything not nailed down.  So when choosing a recipe from the cookbook to try, I had to figure out how to sneak the crusts into the dish without my husband’s knowledge.  The recipe that was a perfect fit is the Chicken and black bean enchilada casserole.  This is the photo from the book

I will never claim to be a food blogger but I did remember to take some photos of my dish – of course, all you can see is the top and all that glorious cheese.  I didn’t have Monterey Jack on hand so I used cheddar.  It was still delicious!

I didn’t put the avocado on top because my husband doesn’t like it, so it was on the side and I added some to my plate to enjoy.

This recipe was very easy to put together and I used rotisserie chicken for ease.  I also substituted Verde sauce for the Green Chili sauce recipe since I was pressed for time.  I also used some regular salsa since my Verde sauce didn’t stretch as far as I thought it would.  Even with these substitutions, the dish was flavorful and I think the Jalapeno crusts gave it a little extra zing.

I liked how easy it was to use the crusts and now to decide on another recipe to use with the Italian and the Sweet Red Pepper crusts.  These are so versatile you can even cut them up and bake them to use as chips (there is a Nacho recipe that the Jalapeno crusts would be amazing)

Even if you used a regular pizza crust with many of the recipes, I think you would find some keeper dishes for you and your family.  I’m already eyeing the Thai Pork Pizza and the Chili Chocolate pie which uses the Jalapeno crust….I think I’m going to have to order more of those!

We give this cookbook 5 paws up and suggest checking it out if you eat on the Keto plan, are a vegetarian or Vegan, or just want to include more simple carbs into your diet.

About the Author

Amy Lacey is the founder of Cali’Flour Foods, which she developed after being diagnosed with lupus in 2010. Lacey’s Cali’Flour pizza crusts were selected as Clean Eating Magazine’s “Coolest New Find of 2017” and named one of “Whoopi’s Favorite Things” on The View. Lacey is a health coach and authored the self-published The Clean Switch.