Cauliflower Besan Pizza
Make your pizzas super interesting and nutritionally enhanced by replacing the plain flour with protein-rich besan flower. Use fresh veggie toppings for a wholesome meal.
Ingredients
- ½ head cauliflower about 2 cups grated
- 1-2 cloves garlic minced
- 3/4 cup besan flour
- 1/4 cup almond meal
- 1 flax egg
- 1/4 cup chopped parsley
- 1 teaspoon oregano
- Salt and chilli to taste
- Oil to grease tray
Pickled Beets:
- 4 medium beets peeled and chupped
- 1 small red onion
- 1 tsp Salt
- 1/4 cup balsamic vinegar
- 1/4 tsp rosemary
Topping:
- 1 cup rocket
- 1 punnet cherry tomatoes and 1 miediun tomato sliced
- 1 medium avocado
- Olive oil to drizzle
- 1 cup shiitake mushrooms
- Salt and pepper to taste
Instructions
- For pickled beets: cook all ingredients in a medium saucepan overlow heat until beets are tender. Allow to cool before using on the crust.
- Topping: saute shiitake in teaspoon of oil for 2 mins until hot.
- Pre-heat oven to 400° F.
- Grease a cookie sheet or pizza stone by oiling ir or laying baking paper to prevent the crust stick if you don't grease it properly!!
- Chop the cauliflower stem, leaves and the florets into chunks (remove the the hard skin from the stem).
- Add chopped cauliflower, parsley and garlic to a food processor and pulse just until the texture is similar to rice. You can grate the cauliflower using the side whith the biggest round wholes or finely chop it.
- In a large bowl combine cauliflower with all remaining ingredients until it forms a soft dough.
- Spread dough out evenly over baking sheet or stone by softly pressing with your fingers or the back of a large spoon till ¼ inch thick.The pizza should be about 9-10 inches in diameter. For individual pizzas divide the dough into two.
- Bake for 20-25 minutes until the crust is golden, crispy on the edges and cooked through the middle.
- Remove the crust from the oven.
- Top with pickled beets and sauce and toppings. Be careful not to add too many heavy toppings as you don't want to weigh down the crust.
- Allow the crust to cool for 2-3 minutes. Spread a layer of pickled beets and top with remaining toppings.