Cauliflower Crust Pizza
(3 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.