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The « You’ll never guess what is in there » Green Pizza + Giveaway!

Even though this might have been the first thing that disappeared of my kitchen two years ago, pizza somehow succeeded in making its way back into it, and in the most delicious way. I remember those merry family childhood moments, when smiling at the news that we were eating pizza, when we were all preparing it together as a family, or when we were invited to a “Homemade Pizza Party”. These were beautiful moments of sharing, are beautiful memories, but now belong to the past. From now on, I am ready to create new ones, but with an entirely different composition this time. Say Goodbye to grains or white flour, and welcome what appears to be the king for a day…Cauliflower!

The first time I prepared this pizza, I do admit being quite in a hurry (oh yes, you would laugh at the “behind the scenes”!). But what is wonderful about this recipe is that not only you do not have to wait for the dough to rise but it also is much simpler to prepare it! However, I would not say that it tastes like traditional pizza, but one would not really spot the difference (and it is not as if we were eating the dough only!). I really recommend wringing the cauliflower, due to the fact that excess water would make the dough floppy and brittle. After that step, there’s nothing easier: parachute all the other ingredients in, mix, flatten, garnish and cook!

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The base does not actually taste like anything on its own, but it will absorb and help releasing all the insanely delightful toppings’ flavours you choose! What really is heavenly about this variation is that all the fresh and dried herbs are mingling together into some kind of green flavour tornado; adding the lemon juice’s acidity and savoury aroma of the Basil Sauce to the equation…well, it ends up being a brand new, exciting and enjoyable experience!

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Cauliflower Green Pizza

Portions: 2 to 3 servings.

Preparation time: 30 minutes.

Cooking time: 40 minutes.

Ingredients

  • Florets from 1 cauliflower
  • 125 – 150g brown rice, millet or buckwheat flour
  • 3 tbsp of chia seeds + 9 tbsp of water (if not vegan, replace that by 3 beaten organic eggs)
  • 1 tbsp of dried oregano
  • 1 tsp of dried basil
  • Sea salt & black pepper, to taste
  • 200g of button mushroom, washed and sliced
  • 2 handfuls of baby spinach
  • Juice of half a lemon
  • 1 tbsp of fresh or dried basil
  • Sea salt & black pepper, to taste
  • 2 tbsp of capers
  • A handful of rocket
  • Half a fennel bulb, thinly sliced
  • Fresh herbs of your choice
  • Homemade Basil Pesto
  • Basic Tomato Sauce (without added sugars or flavours)*

*I’ll be soon sharing my Tomato Sauce recipe, but you will have to be patient for a little while my dears!

Method

(1) Preheat your oven to a 200°C and line a baking tray with parchment paper. Mix the chia seeds with the water, forming a nice chia gel. Leave it on the side for about 10 minutes, so that it thickens.

(2) Blend your cauliflower florets in a blender, until it becomes almost like flour. Then put it all into a thin kitchen towel. Bring its four corners together and start twisting the towel, so that the cauliflower flour gets compressed and releases all its water. Once well dried, pour it into a large mixing bowl.

(3) Add the flour, dried herbs, some salt and pepper. Mix it all together with your hands. Make a well in the centre and add the chia gel (or beaten eggs); use your hands to mix the dry ingredients toward the centre until it is well combined and you’re able to form a ball with the dough. It should be sticky and quite loose.

(4) Transfer to your baking tray and start pressing the dough evenly on the paper, with your hands, forming a flat pizza base (about a centimetre). Make the edges a little higher if possible. Pre-bake the dough for about 25 minutes, until it starts to get crispy and golden.

(5) Meanwhile, prepare your vegetable topping. Heat half a tablespoon of coconut oil, stir fry the mushrooms for 5 minutes, before adding the baby spinach, the lemon juice as well as the herbs.

(6) Remove the crust from the oven. Cover with tomato sauce, the vegetable topping, some additional dried herbs (oregano, basil, thyme, etc.) and the capers. Bake for 15 minutes more, in the low part of your oven (so that the crust becomes nice and crispy).

(7) Take it out of the oven, cover with fennel slices, fresh rockets, and a generous amount of Homemade Pesto. Serve it to hungry stomachs!

Basil & Lemon Pesto Sauce

 Portions: Makes about 250ml.

  •  500ml of fresh basil leaves
  • 125ml of cold-pressed olive oil
  • 1 tbsp of pine nuts
  • Juice of half a lemon
  • Salt & pepper, to taste

(1) Place all the ingredients into your blender and mix until obtaining a shiny green, smooth and glossy liquid. Use directly or store in an airtight container into your fridge for a week more or less.

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3 Comments

  1. I tried it few days ago, but il took me too much time to peel, cook, drain the cauliflower & everything between 😦

    But I’ll give another try with your methode to have a more crispy crust (i hope)

    Thanks 🙂

    Liked by 1 person

    • Thank you! Hope you’ll like this one! It is very easy, since you don’t have to wait for it to cook and simple have to blend it up and drain it correctly. That might require a bit of elbow grease though haha! Tell me what you think! My crust is not as firm as a normal flour dough would be but is still quite hard! 😘

      Liked by 1 person

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