Diet-friendly, no flour, no gluten, no guilt. I have no intention of claiming that cauliflower crust is a perfect imitation of classic pizza dough with flour and yeast. It's different. And it's better.
Recipe: Tomato sauce
- one onion, diced
- 2 garlic cloves, thinly sliced
- 4 tomatoes, scalded, peeled and diced
- 1 tsp. of sugar
- sea salt and freshly ground black pepper, to taste
- 2 tbsp. of olive oil
- Heat the olive oil, add onion and garlic and cook until soft and golden.
- Add tomatoes, season with sugar, salt and pepper. Bring to boil.
- Simmer over medium heat until the sauce thickens (30-40 minutes), stirring every now and then.
Recipe: Cauliflower crust
- one medium cauliflower
- 1/2 cup of grated parmesan
- 1/2 cup of grated mozzarella
- one large egg
- Using a food processor, blend cauliflower florets until pureed. Lightly steam the cauliflower for 3-4 minutes. Set aside and let cool.
- Use a cheesecloth to squeeze the excess water from the cauliflower.
- Transfer to a bowl and combine with parmesan, mozzarella and a whisked egg.
Recipe: Cauliflower crust pizza
- a few cherry tomatoes
- a few thick mozzarella slices
- a few leaves of fresh basil
- Spread the "dough" into one large pizza on a parchment-lined baking sheet.
- Bake at 200C for about 15 minutes.
- Top the pizza with tomato sauce, cherry tomatoes and mozzarella slices. Bake for another 10 minutes.
- Top with fresh basil before serving.