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.)
• pinch of salt and pepper
• 3-4 tbsp. Nutritional yeast
• 1 tsp. oregano, chopped
• 1 tsp. Rosemary, chopped
• 3 cloves garlic, minced
• 1 tbsp. Tapioka flour
• 1 Tbsp chickpea flour
• 1 tbsp. Physilum Husk

TOPPINGS optional

• Cabbage, thinly sliced
• Plant-based feta cheese
• Raw ketchup
• Spinach pesto

Spinach pesto

• 1 liter of spinach
• 1-2 cloves garlic
• 2 tbsp. Pine nuts
• 3-4 tbsp. Nutritional yeast
• 2 tbsp. Plant-based yogurt
• Olive oil
• Salt

Ketchup

• 1 whole red pepper, cleaned
• 2 tomatoes
• 200ml sun-dried tomatoes
• 50ml pomegranate vinegar or lemon juice
• 2 tbsp. Tamari sauce
• 2 tbsp. olive oil
• Salt to taste
• 4 tbsp. Agave nectar
• 1 clove of garlic

PROCEDURE KETCHUP

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.

Instructions

1. Preheat oven to 190C
2. Blend the cauliflower until rice size (divide the portions, so it will be even)
3. Steam the 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.
4.  
   1. Prepare raw ketchup.
   1. Blend all the ingredients for the spinach pesto
5. 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
6. Use your hands to thoroughly combine a loose “dough” should form. Taste with salt.
7. 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.
   1. 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.
8. 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.
9. Let it bake further for about 10-12 minutes until the edges appear golden brown and the center feels mostly firm to the touch.
10. Remove from oven and top with the topping. First the raw ketchup, cabbage and plant based feta, end up with the pesto. Ready to serve.