Create a completely local meal by making Cauliflower crust pizza topped with homemade tomatoe sauce! Delicious!
For the crust:
2-3 cups processed raw local organic cauliflower
2 cups parmesan cheese
2-3 large eggs
salt & pepper to taste
2 Tbsp oregano or your favorite pizza seasonings
for the toppings:
1/2 cup tomato sauce
1 cup shredded mozzarella cheese
sliced veggies of your choice
Preheat the oven to 400°F. Coarsely chop the cauliflower in food processor and blend until it is a fine rice-like texture. Measure 2- 3 cups of the cauliflower ‘rice’ and place in a mixing bowl. Add oregano and seasoning and mix with your hands. Make a well in the centre and add the eggs. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball. It should be more loose and sticky than a traditional pizza dough. Transfer to the baking tray and form into a pizza base by flattening the dough with your hands. Make the edges slightly higher. Pre-bake for 25 minutes or until golden. Meanwhile, prepare the pizza topping. Remove the crust from the oven. Cover it with tomato sauce, shaved zucchini and spinach and put it back in the oven for 5-10 more minutes. Take it out the oven and top fresh herbs and green leaves. Serve with a local salad.
Tip: For a vegan alternative, replace the eggs with this chia mixture: Measure 30 g / 1/4 cup /1 oz of chia seeds into a bowl and add 175 ml / 3/4 cup / 6 fl oz of water. Stir well and place in the fridge for 15 minutes before use. Use Vegan cheese or vegan pesto as a topping.
I used the combination of these two very good recipes: