Cauliflower crust pizza
My friends seem very happy that they have someone from whom they can request recipes and I am absolutely thrilled when my friends reach out to me for tips/ suggestions & ofcourse, recipes. I recently had a chat with a friend who was looking for low carb not so high protein but filling kinda food; didn’t want the typical south indian food options. As we were talking, I already had various options in my mind (and hopefully, you should see them all in my blog soon). A few options jfyi that I have noted down to blog (apart from this beautiful Cauliflower crust pizza) are cauliflower & peas cutlets and seed crackers. Anywho, I have been seeing this pizza where the crust is made from cauliflower doing the rounds a while back on the internet & have been wanting to try it for a longggggg time. But as they always say, there is a right time for everything 😀 and now seems to be the right time for my cauliflower pizza, hahahaha. Last thursday I decided I am going to make this & I didn’t have any cauliflower at home nor parm nor moz :). I actually took the pains of going shopping to a grocery right after work (I hate doing this & people who know me will totally get this) & I bought whatever I needed to get. I was literally dreaming & drooling as soon as I reached home and started preparing the stuff right after. I am not exaggerating when I tell you this – the pizza was amazzzzing. It doesn’t take too long to pull this through but it takes a bit of vessels (I really prefer dishes which requires less use of vessels) but once in a while for something as special as this dish, it is totally worth it :). For those of you who are looking at a low carb option while keeping it interesting & not boring options – THIS one is totally it. The next time around I make this (maybe in a week or so :)), I wanna try making the whole thing on a stove top instead of baking. I have a good feeling that this one is going to turn out awesome even on a stove top & should take half the time it takes to bake. So stay tuned on that :).
- 0.5 tbsp flaxseed powder
- 1.5 tbsp warm water
- 2 cups cauliflower florets
- 1/2 flaxegg
- 1/8 cup parmesan cheese
- 1/2 tsp red chilli flakes
- 1/2 tsp salt
- 1 cup basil leaves
- 1/8 cup parmesan cheese
- 6 nos walnuts
- 1/8 cup olive oil
- 1 no garlic
- a pinch salt
- a fine sprinkle freshly ground black pepper
- 1 small onion
- 1 small capsicum
- 4-5 nos button mushrooms
- 1 no garlic
- 1 no green chilli
- 1 tsp olive oil
- 2 small mozarella balls/ bocconcini
- few fresh basil leaves
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In a bowl, mix the flax seed power & warm water.
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Set it aside for 15 minutes. What you will have in the end will be have the texture of an egg.
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Take the cauliflower florets in a mixer jar & pulse a few times till you get a coarse/ rice like texture.
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Transfer the cauliflower rice to a bowl.
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Add a cup of boiling hot water to it. Cover with a lid & set it aside for 5 minutes.
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After 5 minutes, strain the cauliflower rice on to a muslin cloth & squeeze out as much water as you can (you will have to repeat this process a few times).
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What you will be left with is a cauliflower mash. Transfer it back to the bowl.
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To this, add the flax egg, red chilli flakes, salt & parmesan cheese.
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Mix well. What you will have now will be of a dough consistency.
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Divide the cauliflower dough into 2 equal balls.
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Using your finger tips, spread the dough onto a baking tray coated with a drizzle of olive oil.
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Bake in a pre heated oven of 200c for 12-15 minutes. Keep an eye on the pizza crust the last few minutes to ensure you don't burn the base :).
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Take the basil leaves in a bowl & blanch for 1 minute in hot water.
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Strain the leaves & add it to a mixer jar.
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Also add parmesan cheese, garlic, walnuts, olive oil, some freshly ground pepper & a teeny tiny amount of salt.
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Grind till smooth. Set it aside.
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Cut your veggies - green chilli & garlic - tiny pieces; onion, capsicum & shrooms - thin and long.
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In a small pan, heat (medium-high) some oil & add the green chilli & garlic.
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Saute till the garlic starts to brown.
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Add the onions & saute till they start to brown.
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Add capsicum, a bit of salt & saute till the capsicum starts to soften (roughly around 2 mins).
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Add the mushrooms & a bit more salt - saute till the mushrooms are soft & dwindle to half their original quantity. Check & adjust for salt.
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Add some oregano, mix well & turn off the heat.
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Take out the pizza crust once done & top/ smear with some basil pesto.
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Divide the veggies into halves & top/ spread/ sprinkle on the pizza.
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Tear up some moz & fresh basil leaves, top these on to the pizza.
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Bake for 5 minutes in the oven at 200c.
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Once done, take it out of the oven, let it cool for 2 minutes.
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Cut into quarters & yenjoyyyyyyy!!!!!
- If you think your cauliflower dough is a bit too sticky, add 1 tbsp of corn flour.
- I sautéed my veggies first so as to be able to add more veggies on to the pizza.
- You can add half an egg instead of flax egg if you have & consume eggs.
- I made a slightly big batch of pesto which I used in other dishes. I used only 2 tsp for the above dish.
- You can replace the basil pesto for any spread of your choice – a basic marinara works absolutely fine.
- I limited the amount of cheese but you can more if you want to. I did not miss the cheese at all honestly. It felt to be of the right amount needed for the pizza.
- You can definitely make the whole thing on a stove top instead of baking. All you need is a sturdy/ heavy duty pan & a transparent lid to see through when the cheese melts. Infact, stove top should take half the time it takes for baking I think.Â
Stepwise pictures
For half flaxegg
To make the flax egg, mix 0.5 tbsp flax seed power with 1.5 tbsp warm water. Set it aside for 10-15 minutes.
After 10-15 minutes, the flax egg will be ready for use – will have a consistency v similar to egg.
For the cauliflower pizza crust
Take 2 cups of cauliflower florets & place it in a mixer jar.
Grind till you have a coarse rice-like consistency. Transfer to a bowl.
Immerse the cauliflower rice in 1 cup hot water. Set it aside for 5 minutes.
Strain it using a muslin cloth & squeeze out the excess water. You will have to repeat the squeezing process a few times.
What you will end up with a cauliflower mash like this. Place it in the same bowl.
To this add the parmesan cheese, red chilli flakes, salt & flax egg. Mix well. What you will have is a dough like consistency now.
Divide the cauliflower dough into 2 equal sized balls & spread it to a 4 inch base using your finger tips onto a baking tray drizzled with a bit of olive oil.
Bake in a preheated oven at 200c for 12-15 minutes. Keep an eye on the crust the last few minutes so as to not burn the crust. While the crust is getting baked, you can prep on the veggies & pesto.
For the basil pesto
In a bowl, place a cup of basil leaves.
Blanch this with 1/2 cup hot water for 1 minute.
You will notice the colour of the leaves starting to change a bit. Strain the basil leaves onto a mixer jar.
Along with the basil leaves, add walnuts, parmesan cheese, garlic & olive oil.
Pulse till smooth. You can add some fresh black pepper & a tiny bit of salt in the beginning as well. I forgot & added it later :).
Grind till smooth & set it aside.
For the veggies
Start by dicing your veggies – garlic & chilli – small & tiny. The other veggies onion, capsicum & mushrooms – thin & long. Once that’s all done, heat a pan on medium to high with some olive oil & add the garlic & chillies. Saute till the garlic starts to brown.
Throw in the onions at this stage & saute till they start to brown.
Add the capsicum & a bit of salt. Saute till the capsicum starts to soften – about 2 minutes.
Now add the mushrooms & a bit more of salt. Saute till the mushrooms are cooked (they will reduce by half their quantity & will be come soft).
Just before turning off the heat, add some dried oregano. Turn off the heat. Set it aside.
For the pizza finale
Now is the time to assemble everything together. Once the pizza crust is done, take it out of the oven. Top each of the crust with a tsp pesto and spread it out.
Divide the veggies into 2 halves & spread/ sprinkle on each. Also tear up some moz & sprinkle.
Finally, tear up some fresh basil leaves & sprinkle on top. If you don’t have basil leaves, just a sprinkle of dried oregano or any other italian seasoning would be just fine.
Bake for 5 minutes in the oven at 200c. Take it out of the oven, slice into pieces & serve hot! Yummmmmm & you would totally understand how healthy can be utmost yummy too :).
