Editor’s note: Elena Hight is queen bee of eating healthy. So naturally, we thought it fit for her to share some of her tricks of the trade when it comes to making guilty pleasures not so guilty. Check out her new Arugula and Prosciutto Pizza with Cauliflower Crust recipe inspired by Kelly Clark!
Elena Hight HERE! Along with snowboarding one of my biggest passions is cooking. I love taking food that might be considered unhealthy and making it into something new that is nutritious and delicious. I have been challenged to dig into my fellow snowboarders personal lives and find out their knitty gritty food secrets. Who is a chocoholic, and who refused to eat their peas as a kid? With this insight I am going to do my best to upgrade their comfort foods to something a bit healthier while keeping their taste buds happy and also revealing some of their secrets in the meantime. ☺
Kelly Clark is a woman that needs no introduction, as she is the most decorated female snowboarder in history! If a halfpipe contest has existed in recent history, she probably has a trophy from it. With this kind of list of accomplishments there are so many great moments, but Kelly refers to her bronze medal in the 2010 Vancouver Olympics as being her most treasured. “I find that you value things based off of what they cost you, and I worked the hardest for that one. I was crushed to fall in the 2006 (Olympic) games, and I had to figure out how to overcome disappointment and be brave enough to dream again.”
Name: Kelly Clark
Years Snowboarding: 25
What kind of food did you grow up eating?
I am an all American kid, I grew up eating burgers, pasta, pizza, chicken etc. I actually grew up living above a restaurant, which was unique. As my parents owned and worked there my brother and I found ourselves ordering off the menu for a lot of our meals growing up. It was a Italian/American place called Tc’s family restaurant in southern Vermont.
What were the weirdest dishes your mom would make you?
I don’t think it is weird but I remember having to eat peas when I was a kid. I just don’t like them. I would sit at the table long after everyone was done with them still on my plate, and my mom would eventually send me off.
What’s your favorite comfort food?
I think my favorite comfort food is pizza. I am sure growing up above a pizza place contributed to that. Specifically I love prosciutto and arugula pizza, because I feel like I am eating pizza and salad all in one!
What’s a food that you absolutely cannot stand?
I can’t stand fish. My dad would make bluefish when we were kids and it is a very “fishy” fish and it kinda ruined me. I try sushi once a year because everyone seems to really like it and I keep thinking that one of these times I will too, but it has not happened yet.
I love ice cream. And I am alright with that, I don’t feel too guilty, haha.
Arugula and Prosciutto Pizza with Cauliflower Crust RECIPE
Using cauliflower, egg, and almond flour to create a pizza crust makes this pizza gluten-free and grain free. You are replacing the white flour for extra vegetables and protein without giving up the delicious taste of a thin crust! Kelly’s favorite toppings are already healthy, adding to your green veggie intake and cutting down on saturated fat that comes with other meat toppings like pepperoni. Pizza that tastes as good as it is for you ☺
• 1 head Cauliflower (2 cups shredded)
• ⅓ cup Parmesan Cheese, grated
• ⅓ cup Mozzarella Cheese, grated
• 1 tbsp almond flour
• ¼ tsp salt
• ½ tsp basil
• ½ tsp oregano
• ½ tsp garlic, grated
• ½ tsp red pepper flakes
• 1 egg, lightly beaten
• Kelly’s preferred toppings: tomato sauce, mozzarella, prosciutto and arugula
1 – Preheat the oven to 450 degrees Fahrenheit.
2 – Steam cauliflower for 5-7 minutes
3 – Carefully place the florets from the steamer into a food processor. Pulse until the cauliflower resembles wet sand.
4 – Once the cauliflower is cool enough to handle, twist the kitchen towel around the cauliflower and wring out as much water as possible. It is very important that as much water is removed as possible.
5 – Place the cauliflower into a mixing bowl. Stir in the parmesan, mozzarella, almond flour, salt, basil, oregano, garlic, and red pepper flakes. Add the egg and stir until just incorporated.
6 – Shape the crust into 2 balls for personal pizzas or 1 ball for a medium-sized pizza. Place the dough onto a sheet of parchment paper and press it out into a circle. The dough should be about ¼ inch thick. Place dough and parchment paper onto a hot pizza stone or baking sheet, then bake for about 10 minutes, until it starts to turn a golden brown. Remove from oven
7 – Add premade tomato sauce and mozzarella and bake for an additional 6 to 8 minutes, until the cheese is melted
8 – Add Kelly’s toppings of choice; fresh arugula and prosciutto
9 – Enjoy!