Culinary Wednesday: Green Pizza with a Cauliflower Base

We love PIZZA! Who doesn’t! Especially when its Oh So Healthy!!!!  This recipe originally comes from the book The Green Kitchen. 

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Cauliflower nutritional facts

Cauliflower also known as “Cabbage Flower” are packed with essential nutrients. Its compact flower heads hold numerous health benefiting phtyo-nutrients such as vitamins, indole-3-carbinol, sulforaphane etc., that help prevent overweight, diabetes and offer protection from prostate, ovarian, and cervical cancers. The nutrients that it gives the crust of a Pizza is by far much healthier than the conventional wheat flour crust.

It’s actually much simpler than making a traditional pizza base, since it doesn’t require any kneading or time for the dough to rise. We won’t claim that it tastes and feels exactly the same, because it doesn’t. Traditional pizza has a flaky crust – the cauliflower crust is definitely softer. But it holds together very well and has a really nice and almost sweet flavor. You should all give this a try – it’s a keeper!

Green Pizza with a Cauliflower Base
makes 1 pizza

Pizza base
florets from 1 cauliflower
80 g / 3 oz / 3/4 cup ground almonds (almond flour)
1 tbsp dried oregano
sea salt and freshly ground black pepper
3 organic eggs, beaten (or see tip for a vegan alternative)

Topping
1 zucchini, shaved with a potato peeler
2 handfuls fresh spinach or leafy greens of your choice
pecorino cheese, shaved with a potato peeler

Preheat the oven to 200°C / 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 600 ml (3 cups / 20 fl oz) of the cauliflower ‘rice’ and place in a mixing bowl. Add the ground almonds, oregano and seasoning and mix with your hands. Make a well in the centre and add the eggs. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball. 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, shaved pecorino, fresh herbs and green leaves. Serve.

Tip: For a vegan alternative, replace the eggs with this chia mixture: Measure 30 g / 1/4 cup /1 oz of chia seeds into a bowl and add 175 ml / 3/4 cup / 6 fl oz of water. Stir well and place in the fridge for 15 minutes before use.

Basic Tomato Sauce
makes around 1 litre / 4 cups / 34 fl oz

2 tbsp cold-pressed olive oil, coconut oil or ghee
1 yellow onion, finely chopped
2 garlic cloves, finely chopped
1/2 tsp dried chili
3 x 400 g (14 oz) cans whole plum tomatoes
5 sprigs of basil, leaves picked
sea salt and freshly ground pepper

Heat oil in a saucepan on medium heat. Add onion, garlic and chili and sauté for a couple of minutes until golden. Stir in the tomatoes, basil, salt and pepper. Use a wooden spoon to crush the tomatoes. Lower the heat, cover and gently simmer for about 20 minutes. Use immediately or cool and store in an air-tight glass jar in the fridge. Keeps for about a week.

Basil & lemon sauce
makes about 1 cup / 250 ml

2 cups tightly packed basil + extra for topping
1/2 cup cold-pressed olive oil
1/2 lemon, juice
2 tbsp shredded pecorino cheese
1 pinch of sea salt

Place all ingredients in a mixer and blend until smooth. Use immediately or store in an air-tight glass jar in the fridge. Keeps for about a week.

Recipe and Photos By: http://www.greenkitchenstories.com

 

 

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