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cauliflower crust pizza

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.

chanterelle pappardelle

Recipe: Chanterelle pappardelle

  • 150 g of pappardelle fresche
  • 250 g of chanterelles, carefully washed and cleaned
  • one tbsp. of butter
  • 2 shallots
  • 2 garlic cloves
  • 1/2 cup of dry red wine
  • 2-3 tbsp. of mascarpone
  • 3 tbsp. of fresh thyme leaves
  • salt and freshly ground black pepper, to taste
  • parmesan flakes
  • Melt butter in a skillet, add sliced garlic and one tbsp. s of thyme.
  • Add diced shallots and saute them.
  • Add chanterelles and saute them as well.
  • Add wine and thyme leaves, cook over medium heat until the wine has evaporated.
  • Add mascarpone, bring to boil.
  • Season with salt and pepper and cook for a few minutes.
  • Cook pappardelle al dente.

asparagus pizza

Recipe: Pizza dough

  • 350 g of flour
  • 2 tsp. of dried yeast
  • a cup of warm water
  • 2 tsp. of olive oil
  • a tsp. of salt
  • Sift flour into a bowl, add salt and yeast.
  • Gradually add warm water and combine the ingredients with a spoon.
  • Add olive oil and start mixing by hand.
  • Work the dough vigorously on a pastry board for about 8-10 minutes.
  • Place the dough in an olived bowl and cover with cloth.
  • Set aside in a warm place for about an hour.

Recipe: Cheesy Bechamel sauce

  • 2 tbsp. of butter
  • 2 tbsp. of flour
  • one cup of milk
  • 1/2 cup of matured cheese (I used Polish Bursztyn)
  • 1/2 tsp. of ground nutmeg
  • 1/2 tsp. of white pepper
  • Melt butter over low heat in a skillet.
  • Add flour and stir the roux for 1-2 minutes.
  • Add milk. Stirring continuously, add nutmeg and pepper and continue cooking.
  • When the sauce thickens, remove from heat, add cheese and keep stirring until it melts.

Recipe: Pizza:

  • 1/2 bunch of green asparagus
  • one egg
  • a few cheese flakes (Bursztyn, parmesan or other matured cheese)
  • freshly ground black pepper
  • Work the dough again for a couple of minutes.
  • Roll out the dough and place on an oiled baking sheet.
  • Cover with cloth and set aside in a warm place for 10 minutes.
  • Spread Bechamel over the dough and top with asparagus (if necessary, cut off the bottom forth of asparagus and shave them).
  • Cover with cheese flakes.
  • Bake at 220C.
  • After 8 minutes crack an egg on your pizza.
  • Bake for another 2-4 minutes, until the egg is set to your liking.
  • Sprinkle with freshly ground pepper.