Cauliflower Crust Pizza - Healthy Piece Of Cake
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Cauliflower Crust Pizza

cauliflower_crust_pizza

Cauliflower Crust Pizza

Here is my version of the well-known cauliflower crust pizza. With a wonderful extra beetroot flavor.
Pure and delish as a snack or meal. I hope you will enjoy it just as much as I do!!
And…if you make it , don’t forget to tag me!

Cauliflower Crust Pizza - ENG

Here is my version of the well-known cauliflower crust pizza. With a wonderful extra beetroot flavor.
Pure and delish as a snack or meal. I hope you will enjoy it just as much as I do!!
And...if you make it , don't forget to tag me!
Prep Time 45 minutes
Total Time 45 minutes
Servings 3 small pizzas

Ingredients

Beetroot Hummus

  • 230 grams chickpeas
  • 2 - 2,5 tablespoons rice oil (or possibly add a little more rice oil to create desired substance)
  • 2 cloves crushed garlic
  • Optional 1,5 tspn baobab powder
  • 2 -2,5 tablespoons tahini (white sesame paste)
  • Juice from a wedge of lime (squeeze through a sieve)
  • pinch greysalt / Celtic salt to taste
  • Some ground black pepper to taste.
  • 230 grams boiled & chopped beetroot

Pizza Base

  • 25 grams crushed/broken flaxseed
  • 250 grams raw cauliflower
  • 125 grams gluten-free oats
  • 70 - 80 ml rice oil
  • 75 grams buckwheat flour
  • 50 grams almond flour
  • 120 ml almond milk
  • pinch greysalt / Celtic salt to taste
  • Ground black pepper
  • cardamom powder

Instructions

Beetroot Hummus

  1. In your blender:
    - chickpeas
    - rice oil
    - crushed garlic
    - baobab powder
    - tahini
    - lime juice from a wedge of lime (squeeze through a sieve)
    - pinch grey salt / Celtic salt to taste
    - some ground black pepper to taste
  2. Turn off blender and stir well.
  3. Now add to blender
    - boiled & chopped beetroot.
  4. Turn on blender again and blend until smooth.
  5. Approximately 4-6 days refrigerated shelf life in sealed pot.

Pizza Base

  1. Mix crushed/broken flaxseed with 4 tablespoons of hot water and leave / put aside for 5-10 min.
  2. In blender:
    Raw cauliflower coarsely cut and then finely grind.
    Turn blender off.
  3. Now add:
    Gluten-free oats and rice oil blend to medium smooth.
  4. Turn blender off, stir well.
  5. Now add :
    Buckwheat flour, almond flour, almond milk.
    Mix briefly or stir well (blender off during stirring!)
  6. Now add flaxseed mixture, stir well.
  7. Add to the dough:
    Good pinch of gray salt / Celtic salt, some ground black pepper, good pinch of cardamom powder.
    Stir again.
  8. Preheat the oven at 180 degrees .
  9. On a baking sheet:
    Spread the dough into three equal round parts & press gently with the back of a spoon. Bake about 20-25 minutes or until they are golden brown.
  10. Let cool slightly before adding some Beetroot Humus.
  11. Toppings:
    Arugula, radish wafer- thin sliced, basil leaves, avocado drizzled with lime juice, sprouts of red cabbage .
    Stir-fry some mushrooms ( 3 min) in very little rice oil & very little gray salt.

Recipe Notes

Chickpeas organic from glass jar via organic supermarket. You don't need to soak & cook these!

 

Almondmilk preferred organic and unsweetened.

 

I'd love to see your Healthy Piece Of Cake Creations on Insta. Tag & Hashtag #healthypieceofcake Let's Inspire One Another!

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