Your help to sustainable health and redesigning your body
The other day I read about cauliflower pizza crust and felt straight away I had to try this! I am a pizza lover and obviously pizza and healthy living doesn’t really go together, so guess if I was happy when I found an alternative that is faster to make, a lot healthier and really great tasting!
I looked around on the internet and found several different reciepes, but the one I tried came from www.closetcooking.com, and then I modified a just a little.
This pizzacrust is pre-made, so whatever topping you decide on you will need to precook it.
Cooking time: about 40 minutes.
What you need for the crust:
Medium sized cauliflower
1 large egg
1 cup (≈2,5 dl) of mozzarella (will try 1/2 cup mozza and 1/2 cup cheddar next time)
1 teaspoon oregano (will try 2 next time)
salt and pepper
What you need for your tomato sauce:
1 cup of diced tomatos
1 clove of garlic
1/2 a yellow onion
1 bay leaf
1 table spoon ketchup (good if sweetened w Stevia)
1 table spoon tomato puré
1 teaspoon of bazil
1 table spoon of oil
salt and pepper
What I used for topping:
3 large portobello mushrooms
thinly sliced chorizo
1/2 cup of grated grevé
What to do:
Start off with your tomato sauce
1 fry your onion and garlic with the oil until they are soft
2 add the rest of the ingredients
Now the crust:
Preheat the oven to 400F or 225C
1 Cut off the cauliflower into florets.
3 Cook the cauliflower on low heat or in the microwave for 8 minutes. This is until they are soft. No added water is nedded. Now it should be about 1 cup.
4 Squeeze the liquid out of the cauliflower with a tea towel.
5 Grate the mozzarella/cheddar
6 Add the cauliflower, mozzarella/cheddar, egg and spices. Mix it all together.
7 Now spread it out on a baking sheet (use a little oil or butter to make sure it won’t stick) You will need to use your hands to spread it evenly and thin.
8 Now bake it in the oven until golden brown. About 15-20 minutes
While the crust is in the oven:
1 Fry your mushrooms until soft. You don’t need any oil or butter! They have enough moisture in themselves.
2 Slice the mozzarella
3 Grate the cheese
When the crust is ready spread the tomatosauce first. Then add the cheese, then the chorizo and finish off with the portobello mushrooms!
Now back in the oven until the cheese has melted!
It’s done. Leave it 4-5 minutes before cutting into it. That way the crust holds together better. Serve with a nice rocket sallad 🙂
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