Are you craving pizza but you want it to be healthy? The cauliflower pizza crust is a good solution. It’s a low carb and gluten-free recipe. Plus, cauliflower is high in fibre, antioxidants and vitamin K and C, which is good for all of us!
For 2 to 4 people
25 gr parmesan
Thyme or oregano
1 pot tomato passata
1 small onion or ½ big onion
1 garlic clove
1 tsp sugar
1 splash balsamic vinegar
½ mozzarella di Buffala
5 or 6 chestnut mushrooms
4 or 5 cherry tomatoes
Salt & pepper
Preheat the oven to 180C.
Separate the cauliflower into florets.
Place the florets into your food processor and pulse or use a grater to get a fine couscous texture.
Cook the cauliflower rice in the oven for 15 minutes.
Once cooked, allow to cool for 15 minutes.
Increase the temperature of the oven to 200C.
Place the cauliflower in a cheese cloth and squeeze to remove the water.
Mix the cauliflower rice with the egg and the grated parmesan. Season with salt and pepper and add some dried herbs such as oregano or thyme. Form a dough.
Place parchment paper on a baking tray and flatten the pizza dough with your hands.
Bake for 20 minutes.
In the meantime, prepare the tomato sauce. Peel and slice the garlic and the onion. Cook in olive oil until transparent and add the tomato sauce (about 350gr), add a tsp of sugar and a splash of balsamic vinegar. Season with salt and pepper, add oregano or thyme and simmer for 20 minutes, stirring regularly.
Peel and slice the mushrooms, slice the mozzarella and cut the cherry tomatoes in two or four.
Once the cauliflower crust is cooked, spread the tomato sauce, add the mushrooms, the mozzarella and the cherry tomatoes.
Bake in the oven for 10 more minutes, until the cheese is melted.
Sprinkle with freshly chopped basil just before serving!
Photo credit @flexi_healthy_kitchen