Friday, October 25, 2013

Yummy Cauliflower Crust Pizza

If you are looking for an unusual Gluten-Free Pizza crust-- that is also Vegan and Low-Fat-- you can't beat the following recipe for Cauliflower Pizza Crust...

It doesn't sound particularly enticing does it? I was curious.

With the Buckwheat, the crust is dark brown
  I ran across the same recipe numerous times on Pinterest. In experimental mode, I took it and replicated it as far as my supplies would allow. I didn't have any almond meal (and, indeed, read somewhere that almond meal gives a dish that sort of 'dessert' effect. Not exactly what I was aiming for. I subbed gluten-free Buckwheat flour instead. Next time I might try something like white rice flour.

 I also didn't have much variety for toppings. I definitely missed the olives, and would opt for roasted garlic over onion, as well. Just a personal preference. The avocado topping (made as a light guacamole with minced garlic and lemon juice)was tasty, but I think I would still prefer olives as the oily feature.

 So, here is the recipe. Find a base that works for you and then let me know!

 For the Base -

  • 2 cups finely minced or processed Cauliflower -
  • 1 cup Buckwheat Flour -
  • 2 tbsp Nutritional Yeast -
  • 1 tbsp Garlic Powder -
  • 1 tsp dried Basil -
  • 1/2 tsp Salt -
  • 3 Chia 'eggs' (3 tbsp chia seeds in about 8 tbsp of water) or 2 egg replacers 
 For the Topping -
  • 2 tbsp Roasted Garlic Pasta Sauce (you can use Tomato Sauce) -
  • 1/2 cup finely sliced mushroom -
  • 1 Red Bell Pepper, sliced thin -1 small White Onion, chopped (Green Onion would have been a preferance) -
  • 1/2 cup sliced cherry tomatoes -
  • 2 Avocado with minced garlic and Lemon Juice, Salt to taste -
  • Preheat oven to 180ÂșC / 350 F -
  • Put the Cauliflower in the food processor and process until it is a finely-cut mass -Rinse the processed cauliflower in hot water, and then put in a fine sieve and let drip while you cut up the rest of the vegetables. When it has drained sufficiently, dry it as much as possible with a clean cloth. -
  • In a large bowl, mix the dried cauliflower, GF Flour, nutritional yeast, garlic powder, basil, salt and 'chia eggs' -
  • I lined my pizza tray with parchment paper, then put the cauliflower 'dough' in the centre-- it was quite convincing as a dough and I was surprised -
  • Spread the dough out to the edges, trying to keep it as level as possible -
  • Bake the crust for 20 minutes or until crispy -
  • Top with pasta sauce and veggies, and bake for a further 10-15 minutes -
  • if you are using the guacamole mixture, put it on after you have taken the pizza from the oven -
  • this pizza will need to be eaten at least partly with a fork. The crust may take longer to bake if the cauliflower is too damp

No comments:

Post a Comment

Please comment below:

Google Search