Pizza. I don’t know about you, but I’m totally addicted. In fact, when I was in Italy, I had it for dinner just about every night!
However, now that I’m back to ‘real life’ my body functions better when I don’t eat too many refined carbohydrates. Have you heard me mention before that the body doesn’t do so well with carbohydrates during the meno years? I’m proof positive.
These days I still have my pizza but make it with a cauliflower crust and it’s amazingly delicious. Chock full of vitamin C, with vitamins K and B6, dietary fibre, choline, manganese, biotin, and folate. Plus its hormone and waistline friendly so what’s not to love?
This recipe is for a traditional ‘red’ pizza but another taste sensation is a ‘white’ pizza. Brush olive oil over the crust and top with blue cheese, mushrooms, Spanish onions and sage leaves.
Ingredients for Pizza Base
- 1 large cauliflower head
- 4 eggs or flax eggs (1 = 1 tbsp ground flaxseeds:3 tbsp water)
- 2 cups of cheese or dairy-free cheese (we used parmesan cheese)
- 3 tsp oregano
- 4 cloves garlic
- sea salt and cracked pepper to taste
- Preheat the oven to 200 degrees Celcius (about 400 Fahrenheit).
- Prepare two pizza dishes/stones/trays.
- Chop your cauliflower into small pieces and add them to a food processor.
- Pulse until the cauliflower resembles rice.
- I steam my cauliflower for a few minutes (three to four), but you may wish to microwave yours in a covered bowl for 10 minutes.
- Remove from heat and let cool.
- Use a paper towel or your hands to squeeze excess moisture from the cauliflower.
- Add the eggs, cheese, herbs, garlic, salt, and pepper and mix together.
- Put on your dish/stone or tray and bake for 1/2 hour. You will see the base ‘brown’ up like the picture below.
- Remove from the oven and add your toppings and pop back into the oven for about 7-8 minutes (keep an eye on it according to your oven).
We made our own simple tomato sauce on the stove in a medium/small pan. We used fresh basil leaves, a can of tomatoes, tomato paste and olive oil. The secret is to cook the garlic in the olive oil first and add the tomatoes just as it begins to turn brown. Next, we separately made caramelised onion; slice red onion, add balsamic vinegar and brown sugar. For this, we used one onion and did guesswork for the sugar and vinegar (do so depending on your preferred taste).
We added mushrooms, olives, a dusting of parmesan and a few pine nuts.
image via Pixabab