If you have never tasted a cauliflower Pizza I’m sure you will appreciate it. If you don’t have tapioca flour, use another kind of flour (chickpea/ pea flour) I just love cabbage as filling, but please choose your favorite veggies. The green pesto can be made of spinach or rocket salad. See the video on this page…
Cauliflower PIZZA CRUST
(for 1 person
or as a snack for 4)
1 large cauliflower, as rise
1 1/2 tbsp. Flaxseed pour over 4 tbsp. water ( rest for 5 min.)
Clean red peppers and cut free from seeds and stem. Blend all the ingredients well. If the sun-dried tomatoes are very dry, soak them in Tamari sauce, pomegranate vinegar and the juice from the tomatoes for a couple of hours.
Preheat oven to 190C
cauliflower until rice size (divide the portions, so it will be even)
cauliflower rice over a steamer covered with a cloth use a little water, when
the water boils, let it steam for 5 min. Let cool 5-10 minutes before squeezing
out water from the cauliflower cloth. When finished turn it over to a clean
cloth and squeeze more water out of it.
Prepare raw ketchup.
Blend all the
ingredients for the spinach pesto
In a large
mixing bowl, prepare the flax egg and let rest 5 minutes. Then add cauliflower
rice, salt, nutritional yeast, oregano, rosemary, garlic, tapioka, chickpea
flour and psyllium Husk
Use your hands
to thoroughly combine a loose “dough” should form. Taste
Line a baking
sheet or pizza stone/pan with baking paper. Sprinkle with a little chickpea
flour to help prevent the pizza from sticking when slicing.
Use a roll pin
to over a new piece of baking paper on top, sprinkle with some more chickpea
flour on top of the dough. Sale it a round as possible and let it be thin but
not too thin.
Bake crust for
20 minutes one side. Then remove from oven and carefully flip the crust. Loose
the crust from the bottom layer of parchment with a spatula and then laying
another sheet of parchment paper on top of the crust. Grab both sheets of
parchment and gently flip. Arrange the crust back on the baking pan.
Let it bake
further for about 10-12 minutes until the edges appear golden brown and the
center feels mostly firm to the touch.
Remove from oven and top with the topping. First the
raw ketchup, cabbage and plant based feta, end up with the pesto. Ready