Guilt-free green pizza
Guilt-free green pizza
Say hello to a completely grain free pizza base made on … Cauliflower! Completely guilt-free green pizza!
Pizza base:
florets from 1 cauliflower
3/4 cup almond flour
1 tbsp dried oregano
sea salt and freshly ground black pepper
3 eggs, beaten
Toppings:
1 zucchini, shaved with a veggie peeler
2 handfuls fresh spinach or leafy greens of your choice
Tomato sauce
Instructions:
Preheat the oven to 400°F and line a baking tray with baking paper. Coarsely chop the cauliflower, place in food processor and blend until it is a fine rice-like texture. Measure 3 cups of the cauliflower ‘rice’ and place in a mixing bowl. Add the almond flour, oregano and seasoning and mix with your hands. Make a well in the center and add the eggs. It should be more loose and sticky than a traditional pizza dough. Transfer to the baking paper and form into a pizza base by flattening the dough with your hands. Make the edges slightly higher. Pre-bake for 25 minutes or until golden. Meanwhile, prepare the pizza topping. Remove the crust from the oven. Cover it with tomato sauce, shaved zucchini and spinach and put it back in the oven for 5-10 more minutes. Take it out the oven and top with Basil & Lemon sauce, fresh herbs and green leaves. Serve.
Pizza base:
florets from 1 cauliflower
3/4 cup almond flour
1 tbsp dried oregano
sea salt and freshly ground black pepper
3 eggs, beaten
Toppings:
1 zucchini, shaved with a veggie peeler
2 handfuls fresh spinach or leafy greens of your choice
Tomato sauce
Instructions:
Preheat the oven to 400°F and line a baking tray with baking paper. Coarsely chop the cauliflower, place in food processor and blend until it is a fine rice-like texture. Measure 3 cups of the cauliflower ‘rice’ and place in a mixing bowl. Add the almond flour, oregano and seasoning and mix with your hands. Make a well in the center and add the eggs. It should be more loose and sticky than a traditional pizza dough. Transfer to the baking paper and form into a pizza base by flattening the dough with your hands. Make the edges slightly higher. Pre-bake for 25 minutes or until golden. Meanwhile, prepare the pizza topping. Remove the crust from the oven. Cover it with tomato sauce, shaved zucchini and spinach and put it back in the oven for 5-10 more minutes. Take it out the oven and top with Basil & Lemon sauce, fresh herbs and green leaves. Serve.