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Cauliflower pizza

Is it pizza time or what? I crave pizza from time to time and I do order gluten free pizza from a proper pizzeria when I feel for it but the truth is – I LOOOOVE COOKING – so much that most of the time I make everything myself.

If you generally don’t like cauliflower you don’t have to worry, this actually doesn’t taste like cauliflower at all. Feel free to top it with your favourite toppings, I had tomato sauce, vegan cheese, mushrooms, onions, tomatoes and basil. To this I also made a sauce because that’s how you eat pizza from the town I’m from in Sweden – and pizza salad which is basically just cabbage with olive oil, vinegar, salt and pepper.

INGREDIENTS
  • 680 g cauliflower rice/florets (fresh or frozen)
  • 3 tbsp ground chia or flax seeds
  • 1 dl almond flour or meal
  • 0.5 tsp sea salt
  • 0.5 tsp garlic powder
  • 0.5 tsp dried oregano

    Preheat the oven to 200ºC and line a large baking sheet with baking paper. Then choose between the following methods:
  • FROZEN METHOD (fastest): If you’re using frozen cauliflower rice make sure you’ve thawed it in the fridge the night before.
  • FRESH METHOD: If you’re using fresh cauliflower, you’ll need to steam it first. So, start by grating the cauliflower into a rice. Then, place it in a pot and cover it with water. Once boiling, lower the heat and let it simmer for about 10 to 15 minutes. Drain and let the cooked cauliflower cool so you don’t burn your hands when wringing it out in the next step.

    Transfer the thawed or cooked cauliflower rice to the centre of a thin dish towel, or place it in a nut milk bag. Use your hands to squeeze the rice, removing all of the excess water from the cauliflower. There should be quite a lot of liquid that comes out, close to 1 dl. Place the drained cauliflower in a large bowl, then add in ground flax or chia seeds, almond flour, salt, garlic and dried oregano. Stir well to mix, using your hands if needed to make it stick together. You can add a tablespoon of water if needed.

    Press the crust into the baking sheet, using your hands to shape the crust into your desired size. The thinner and flatter you can press the crust, the better, but try to keep it as even as possible. Bake the crust at 200°C for 45 minutes. Check on it after 30 minutes to make sure it’s not starting to burn (REALLY DO THIS, I didn’t and look where it got me haha!) You want the crust to be dry to the touch and nicely golden. For best texture, flip the entire pizza crust over after 30 minutes, then return it to the oven for another 10 to 15 minutes to dry out even more. However, this is optional. But either way, flip the crust over so that the “dry side” is on the bottom. It make it easier to pick it up with your hands later and the topping stick better to the slightly more moist side.

    Once the crust is firm and dry, add your favourite pizza toppings and return to the oven briefly to let everything heat up, about 5-10 additional minutes. If you have things that needs a bit more time in the oven I would pre-roast them while the crust is still baking. Serve warm. Leftovers can be stored in the fridge for up to a week!

ENJOY!

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