Cauliflower and Flax Pizza

 

Cauli pizza 1

Everyone loves pizza! So this is my take on it using cauliflower and milled flaxseed to make the base, this provides a gluten free, lower carb and lower calorie alternative to traditional dough based pizzas. 

Time: 1hr 20 Mins  Makes: 1 Pizza

Method

Base

  • Pre-heat the oven to 180 °C / 160°C Fan.
  • Roughly chop the cauliflower and place it in the blender with the finely chopped onion. Blend to a fine crumb.
  • Add the rosemary and chopped garlic along with the milled flaxseed and blitz again.
  • Next, add the buckwheat flour and give the mixture one final blast in the blender.
  • Finally, stir in the egg and make sure everything is well combined.
  • Line a pizza tray or baking tray with parchment and place the mixture in the centre. Work the mixture out into a large circle about 1/2cm in thickness.
  • Once smooth, place in the oven for 40 mins. Remove from oven and allow to cool slightly before applying the topping.

Topping

  • Place the passata in a sauce pan along with the herbs, salt and pepper.
  • Simmer over a gentle heat for 5 mins.
  • Apply a thin layer of sauce over the base, followed by your favorite toppings.
  • I used some tomatoes, cooked chicken, sweetcorn, pepper, courgette, red onion, spinach, mozzarella and pesto.
  • Place back in the oven for 20 mins or until the veg is cooked and the topping is starting to colour. 
  • Remove from the oven and serve.

Cauli pizza 2

Ingredgients:

  • 1/2 Cauliflower, leaves removed
  • 3 tbsp Milled flaxseed or milled linseed
  • 1/2 Red onion
  • 1 tsp Finely chopped fresh or dried rosemary
  • 1 Clove of garlic
  • 1 tbsp Buckwheat flour
  • 1 Small egg, whisked
  • 1/4 Carton of passata
  • 1/2 tsp Oregano
  • Salt and pepper
  • A selection of toppings: tomato, cooked chicken, sweetcorn, pepper, courgette, red onion, spinach, mozzarella, pesto