Vegan Gluten-free Cauliflower Pizza Base!

| Mains

IMG_8721IMG_8722It was a Friday night and I wanted pizza.  Cheesy pizza….But I wanted a thin, floppy sort of base – not the bready kind of base.  I love most kinds of pizza bases – the thick bready ones, the thin stiff ones, the crispy ones and the bendy,floppy ones.  But that Friday I wanted a floppy/bendy base.  I made it happen:IMG_8728I saw this recipe, but wanted the crust to be softer and floppier.  The oat flour did the trick – the photos don’t lie:)

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Ingredients

  • 450g cauliflower florets (stems cut off before weighing)
  • 3 tablespoons ground flaxseed, divided
  • 6 tablespoons water
  • 1/2 cup oat flour (First grind the oats into a flour in your food processor/blender before measuring the 1/2 cup)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano

Instructions

Preheat the oven to 200ºC.  Place cauliflower florets into your food processor and process until it has a rice-like texture.  Pour the “rice” into a small pot and cover with boiling water.  Bring to boil, reduce heat and simmer for 5 minutes with the lid on.  After 5 minutes, drain the rice and pour the dry rice into a container and pop into the freezer to cool down for 10 minutes.

Mix 2 tablespoons ground flaxseed with 6 tablespoons water and set aside to thicken.

Take out the cauliflower rice and pour it into the centre of a dish cloth or into a nut milk bag.  Squeeze out all the moisture you can get out of the rice.

Pour the drained “rice”, the flaxseed/water mixture, the oat flour, extra tablepoon flaxseed and spices into a bowl and mix well.  Line a baking tray with parchment paper and pour the batter in – spread it out rather thinly – aim for just under 1/4 inch thick.  Press down firmly to ensure the base “sticks together” and spread as evenly as possible.

Pop into the oven and bake for 20-30 minutes or until the top is lightly golden and dry to the touch.  At this point, remove the tray from the oven.  Place another piece of parchment paper on top of the pizza and carefully flip the crust, returning it to the pan for another 10-15 minutes.  Remove and feel the crust.  It must be bendy but dry.  Add your toppings of choice.  I basted mine with tomato paste and added a layer of my cheese sauce.  I topped that with fresh banana, olives, sundried tomatoes in vinagrette, garlic, peppadews and fresh tomato slices.  I drizzled some more cheese sauce on top and put dollops of coriander pesto on top of that.  After a sprinkling of oregano and a good grinding of black pepper, the pizza was popped back into the oven for a couple of minutes – just enough to heat the topping through.

It was soooo goood….
Dr T

 

 

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