Monday, June 4, 2012

Crispy Primal Lasagna Bites

These turned out awesome! The pepperoni on the bottom got nice and crispy while the cauliflower and ricotta filling got crispy on the outside and nice and ooeey gooeey in the middle! This was a great way to squeeze lots of extra veggies into the kids (and adults). Try these as is, or dipped in your favorite marinara sauce. They are delicious!

*If you have never made your own Ricotta cheese I recommend you try to. It is so easy, much less expensive, and you know exactly what quality product you are working with!*

Crispy Primal Lasagna Bites
4 C Cauliflower- mashed (1 head)
1 C Mashed Sweet Potato
1 C Ricotta (I make my own, but you can find a good quality at several stores)
2 1/2 Tbsp Dried Oregano
2 Tbsp Onion Powder
1/2 tsp salt
2 Eggs
1/2 lb Nitrate Free Pepperoni (The large slice ones work better)- 1/3 of it diced up, 2/3 of it left in whole slices (about 30 slices left whole)

Preheat oven to 400.
In a large bowl, combine all ingredients except the whole pepperoni slices.

Place pepperoni slices on 2 cookie sheets (I used a silpat mat on one and one without and it didn't seem to make a difference).
Place a large dollop of the cauliflower mixture in the center of each pepperoni.

Place into the preheated oven for about 30 minutes or until crispy, rotating trays after 15 minutes.
Remove from oven  and enjoy!


  1. this looks soooooo good! i will have to try asap! how do you make your own ricotta?

    1. You can find lots of tutorials online, but it is basically taking milk to about 185 degrees, removing from heat and stirring in a couple tbsp on white vinegar and a bit of salt. The ricotta will separate from the whey immediately. Then you let it set at room temperature for a couple hours, strain it in cheese cloth and you have it. I learned it growing up from my Italian grandmother and I can't imagine every buying it!

  2. Absolutely fabulous. made today along with the Brussels sprout recipe! Thanks for sharing it.