Passover Friendly Pizza: Hint its not Matzo pizza!

Passover is in full swing. The matzo is flowing, the questions have been answered, and we are deyinued out. This is also the time when one begins to wonder what to eat. Unlike years past, this year Passover isn’t a shift at all for me. Since becoming gluten free I don’t really eat chametz which has made this pretty easy. I purchased ONE and ONLY ONE box of gluten free matzo because that stuff is expensive! Talk about exploiting the situation, sheesh! It cost me $9.00 for one box!

Because gluten free matzo is equivalent to gold in my mind  I am using my pieces wisely. I of course will have one honorary matzo pizza but I don’t want to use all of my rations on this traditional treat. To help remedy the situation I made Cauliflower Pizza dough… a Passover must!

Cauliflower Pizza is great for any time of the year but is especially nice during Passover. Its low calorie, nutritious, and best of all… delicious! It is also super easy to make.

So put away that matzo and enjoy a new type of Passover pizza!

Cauliflower Passover Pizza

(gluten free)
Nutritional Information: 350 calories for half of pizza

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1 large head of cauliflower
1 egg
italian seasoning ( about 2 tbsp)
Trader Joes Marianara sauce (their pizza sauce isn’t certified gluten free)
1 c chopped green pepper
1/2 c part skim shredded mozzarella cheese
6 pitted black olives (chopped)
1 c of sliced mushrooms
1/4 c thinly sliced red onion
2 cloves of garlic chopped



To make dough:
Pre-heat oven to 450 degrees. Grate cauliflower over a medium bowl. Then add add to mixture, evenly mix. Stir in garlic and italian seasoning.

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Step 1

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Grease pizza stone and press mixture onto stone. Shape into a circle. Bake for 10 minutes (check to make sure it does not get too crispy.

Image (25)Remove pizza from oven. Distribute sauce and toppings. Place in oven for an additional 10 minutes (check at 5 minute mark). Slice and serve!

I mixed extra spices into the sauce.

I mixed extra spices into the sauce.

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Passover Desserts Done Right

Jelly rings, hard marshmallow chocolate things, “fruit”slices, dry cake, and the delightfully fatty macaroons… quite the array to choose from. If you are unfamiliar with each of these desserts, call yourself lucky. I love the tradition of Passover but MAN… the dessert choices aren’t so awesome.

In years past I have made caramelized chocolate matzo and I have every intention of making it again this year, however, I needed to spice things up this go around.

I love the coconut date rolls from the bulk section of Whole Foods. I buy them from time to time because they are a great dessert replacement. I have been thinking about making them but was unsure as to what to do. While in the kitchen today I was fiddling around and finally figured out how to make these awesome little treats. What’s even better is that they are Passover friendly!

I made a batch to bring to seder and am excited to share!

Coconut Date Rolls

Plan coconut and Cashew Coconut

Plan coconut and Cashew Coconut


14 pitted dates
coconut shreds (about 3/4 c)
chopped cashews (optional)

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These dates are dangerously delicious

Kosher for Passover nuts from Whole Foods

Kosher for Passover nuts from Whole Foods


Pitt the dates. Make sure to pull any tough pieces that remain.

photo (23)Mash dates with a spoon (or hand) until soft.

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Roll the dates into small nuggets. They can get quite sticky but once you put the coconut on them you can manipulate them more.

Not the most attractive food :)

Not the most attractive food 🙂

Roll nuggets into coconut shreds and coat.

For cashew rolls, dice up cashews and add to the rolling process. You can purchase Kosher for Passover nuts at Whole Foods.

chop into small pieces

chop into small pieces

Place into air tight container and store in fridge until ready to be served.

Passover Classics V2.0

Tonight is the first night of Passover and I am so excited (note: that was not sarcasm… shockingly). Each year Stephen and I join a family friend for the holiday and we have so much fun. There is a lot jokes, drinking, and shenanigans involved in our seder and I wouldn’t have it any other way.

If you are unsure of what activities go on during a seder, please consult the graph below:

4331773576152c8e5ad2a0f607294180_fullsizeOne of the dishes that is served at every seder is charoset (haroset). Traditionally charoset is made with walnuts, wine, cinnamon and apples. As a kid I despised this part of of the seder plate but as I have gotten older I have learned that I actually love it! Each year I make my own batch and nibble on it with matzo. This year I changed it up a bit and the results are wonderful.

Charoset 2.0

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3 figs chopped
3 dates chopped
5 small apples chopped
1/4 c raisins
1/3 c of chopped walnuts (kosher for passover- available at Whole Foods)
1/4 c of assorted nuts (kosher for passover- available at Whole Foods)
1/2 tbsp of cinnamon
Kosher red wine (I don’t have an exact amount because I add as  I go)


  1. Place chopped dried fruit and nuts into a air tight container and mix.
  2. Pour chopped apples over mixture.
  3. Sprinkle with cinnamon and stir.
  4. Slowly Pour wine over mixture.
  5. The fruit will absorb the wine so do not over soak.

I also decided to give macaroons a whirl. I found a gluten free recipe that used quinoa and coconut shreds, however the recipe was a total bust. The cookies lost their form and did not work. I followed the directions exactly (which is probably where I went wrong). I adapted the recipe and made it work. I present, gluten free (somewhat healthy) coconut macaroons!

Coconut Quinoa Macaroons 2.0

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Minus dates

5 Trader Joes Fancy Dates
1 c of cooked quinoa
1/4 c of honey
3 large eggs whites
1 1/2 c coconut shreds


1. Bring a pot of water in a boil. In the meantime mix together the egg and honey in a bowl (this bowl needs to fit over the pot). Once water is boiling bring egg mixture to the pot and whisk mixture. Once egg is warm remove from heat and stir in quinoa and coconut. Place mixture in the fridge for at least an hour.

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2. Line a baking sheet and grease it. Place mixture on baking sheet (doesn’t need to be fancy). Place in oven at 350 degrees for about 10 minutes. If mixture if beginning to crisp then it is ready to be removed.

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3. Remove mixture from oven and let cool. Meanwhile, pit the dates and then mash. Roll the dates into small balls.

4. Coat the balls with the quinoa mixture. Place balls onto greased baking sheet and place back into the oven for about 10 minutes (once balls crisp). Remove balls and let cool before moving.

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Mom’s Matzo Ball Soup

This week A Breakfast Serial focused on food! I wrote this piece in honor of Passover next week.


Mom’s Matzo Ball Soup

by abreakfastserial


< by Annie of Third Wave Domesticity >

Nothing is better than your mom’s matzo ball soup, nothing. My mom is a pretty terrible cook (sorry ma!) but there is something that this woman knows how to do. She knows how to harness her Jewishness and bust out a soup that not only warms the belly but warms the soul.

Next week is Passover. Passover is the story Moses and the Jewish slaves. As the story goes the Jews needed to get out of Egypt quick (that Pharaoh was a bad dude). Because they were in a rush they did not have time to let their bread leaven which resulted in a dry nasty cracker-y food: matzo. During Passover Jews give up leavened products for 7 days.

As a kid Passover was the worst. I yearned for chicken nuggets from McDonalds (ironic since the nugget is what eventually made me become vegetarian) and grilled cheeses. The entire holiday seemed daunting and terrible but there was always a silver lining, matzo ball soup.

My mom’s matzo ball soup is delicious. Delicious! I asked her a few years ago how she made it so great. Was it an original recipe? Was it a family secret? In true Ma tradition she replied “Nope just use the stuff in the box!” (<- say that in a New York accent) Of course! I tried to make “the box” and the results were shameful. The matzo balls crumbled and the broth was bland. There was something missing: perhaps it was the nagging, the jewish guilt or the uncomfortable hugs and kisses at dinner. I can’t pinpoint what makes her soup so scrumptious. Maybe it’s the memories associated with her soup:the weird voices at Passover, the rebellious act of drinking wine, or searching for the Afikoman only to receive a dollar if you found it.

I have come to terms that my soup will never measure to hers. As Stephen and I create our own traditions I hope to create a matzo ball soup that dazzles the taste buds just as my mom’s has for 26 years.

חג פסח שמח

For Passover recipes check out my blog: (new posts will pop up next week)

Not too shabby

Today I ventured into matzo granola. I must warn that it is not as good as real granola, but I think for the purpose it serves, its a pretty darn good supplement. I was inspired to try this swap when I read a recipe on a vegetarian passover website. I actually didnt use their recipe at all, this is an original, woo! You can totally swap and add to this recipe, and I recommend doing so. I didn’t have too many dried fruits in the house, otherwise I would have added more. I am going to make my servings 1/4 of a cup, and based on this I believe the recipe should last almost the entire week.


apple sauce not pictured

2 caps of vanilla extract

6 pieces of matzo (make it into meal but mashing it up with your hand in a deep bowl)

cinnamon (thoroughly cover mixture)

1/3 cups of nuts ( I grabbed whatever I had which included: blanched almonds, sliced almonds, and walnuts)

1 cup of raisins ( you can also add cranberries, apricots, dried apples, or dates)

3 tbs of honey

3 tbs of organic apple sauce


Pre-heat oven to 325. Mix all ingredient (do not put dried fruit)  in mixer. Make sure the ingredients mix evenly. Place mixture in casserole dish. Set on middle rack and bake for 30 minutes, check around 15 and turn to avoid burning.

Do not place dried fruit in mixture

At 30 minutes take out mixture and add dried fruit. Bake for an additional 25 to 30 minutes. Let granola cool and store in an air tight container. Add to yogurt and fruit!

kosher for passover granola 🙂

Leave the door open..

Over the past few years I have kept Passover. This year will be no different, with the exception of some new recipes. Although Passover doesn’t start until Friday I have kick started my cooking because  I wont be around on Friday. Also, this is the first year I will be working while keeping Passover which is going to bring on some challenges. I have gathered an assortment of new recipes which include matzo granola, eggplant parm and some Israeli salads. As I create I will post.

In the meantime though I started with the unhealthiest Passover favorite, matzo crunch. The difference this year is that Stephen and I are trying to be GMO free. Luckily I hit the jackpot today when I found organic matzo at the local deli. I was also able to secure organic butter, organic chocolate, and organic brown sugar. To find the original recipe visit the link connected at the top of the post!

Organic Matzo

Organic Matzo, 0% fat

Like I said in the last post, we are trying to really take care of our bodies. Yesterday we picked up our two person farm delivery and it was delightful! We also stopped by another co-op that is close by to get some other goods. Burt was a doll and carried the oranges and veggie broth in his backpack.

$25 dollars for a box for two.

$25 dollars for a box for two.

Burt taking a break with his backpack

Burt taking a break with his backpack

For Chocolate covered matzo combine butter and brown sugar and boil. Then spread all over 4 pieces of matzo and bake at 325 for 15 minutes. In the meantime shave chocolate. When matzo is warm and out of the oven, sprinkle chocolate and spread with spatula. Break pieces into pieces and place in freezer for 20 minutes to set.

2 1/2 oz of shaves unsweetened organic chocolate

buttery heaven: when the two flavors combine it tastes like butterscotch

3 pointsplus for one piece