How to make cauliflower based pizza. The most successful recipe without flour
A homemade pizza with good ingredients can be a perfectly balanced dish to have from time to time without regrets, but it must be recognized that they do not go well with diets. That is why the cauliflower-based pizza has been triumphing on the networks for some time, a recipe without flour -therefore, lowcarb and gluten-free- which is surprising and is also very easy to prepare.
Obviously, it can't be compared to one of those perfect pizza crusts, but it does seem like a good alternative to indulge ourselves without too many regrets. In my opinion, the best thing about this recipe is its speed and that it is a way to make sure that the enemies of cauliflower do not fault this vegetable. There are several ways to prepare cauliflower pizza, I have adapted this recipe and have already repeated it several times at home.
IngredientsFor 2 persons
- Cauliflower 170 g
- Eggs L 1
- Ground flax or ground almond 15 ml
- Provencal herbs to taste
- Ground black pepper to taste
- Salt to taste
- Granulated garlic to taste
- Parmesan cheese to taste (optional)
How to make cauliflower pizzaDifficulty: Easy
- Total time 30 m
- Elaboration 10 m
- Cooking 20 m
Preheat the oven to 180ºC and prepare a tray with parchment paper, a silicone sheet or something similar. Cut the cauliflower florets until you get about 170-180 g. Wash and drain well.
Blend the cauliflower with a food processor or chopper, or use a fine cheese grater, until a fine grainy, couscous-style texture is left. Arrange in a bowl, add the egg, flax seeds or ground almonds, salt, herbs to taste, granulated garlic, cheese and season.
Mix everything very well until you have a homogeneous, moist but malleable dough. Spread on the tray with the help of a spatula or a large spoon, giving it a rounded or rectangular shape, leaving it as thin as possible. Bake about 20 minutes or until golden brown and dry to the touch.
Wait a little for it to cool slightly and spread the ingredients you want. In this case I used a base of good drained crushed tomato, turkey ham and a mixture of cheeses for gratin. Bake a few more minutes until the cheese has melted and the edges are crisp. Add oregano before serving.
With what to accompany the pizza with cauliflower base
The best thing is to take the pizza with a cauliflower base at the moment, freshly made, since the "dough" loses texture when it cools and becomes moistened, although we could reheat it in the pan or grill. We can take the opportunity to crush all the whole cauliflower and then separate the amount needed for 1 pizza with the help of a scale, or increase the proportion of ingredients and cook several on the same day. Some people prefer to cook the crushed cauliflower in the microwave, in the oven or in a pan before making the dough, to remove moisture, although I save that step for convenience and the result is more than satisfactory.