Without a doubt, I can say that pizza is one of the recipes that we repeat regularly, there is no missing Friday at home! They like it a lot, and the more traditional recipes like the ones I have brought you on some other occasion (such as the one with bacon and arugula or the traditional carbonara ) are guaranteed success.

But I had the pleasure of preparing a pizza with an alternative base : today's proposal is a pizza with a base of cauliflower and flax seeds , suitable for anyone and perfect to enjoy Friday night without any regrets.

I have to admit that at first I had my doubts (Giving up traditional pizza is not easy!), But pay attention because it is super tasty !! In fact, we have already repeated it several times and I couldn't stop sharing it with you.

The base of this pizza is very easy to make and we will only need three ingredients: cauliflower -which we will tax until it is like the consistency of quinoa-, flax seeds and an egg that will serve to unite everything .

When it comes to adding the garnish, there are certainly many possibilities, but at home we like gorgonzola cheese a lot, and that is why it has been the ingredient that we have used to put on the base (knowing that it would also be great with cauliflower!) .

With this recipe you will easily get the little ones in the house to eat cauliflower (they won't even imagine it!), and as I have told you, it is a very easy recipe to prepare. Both for toasting the base and for its presentation I used a Le Creuset skillet , one of my favorite utensils for the table.

If there are many of you at home, your thing is that you use a larger base (you can make it on the Le Creuset pizza base or on an oven tray ), or for example, when there are four of us, I use two skillets.

Pallarès carbon steel knife , Revol porcelain oil can , Le Creuset mini grinder and Le Creuset skillet pan

Ingredients (for 2 people)

For the base:

• 180-200gr of cauliflower
• 1 egg from happy chickens
• 80g of flax seeds
• Salt and pepper

For the filling:

• 150gr of gorgonzola cheese, this better to taste, but without abusing since it is strong
• Pomegranate grains for decoration
• Sprouts to decorate, they can be the ones you like the most

Preparation

1. Preheat the oven to 180ºC heat up and down. If you use the oven tray, place a piece of paper that will serve to place the paste for the base. If you use the skillet put a little oil and paint with the help of a brush .
2. Meanwhile, in a food processor or robot , chop the cauliflower until it looks like quinoa or cous-cous, along with the flaxseed, so that they come together. Add everything to a bowl with a beaten egg, salt and pepper.
3. With the help of a spoon spread over the skillet and put the base as thin as possible, if you have a little left over you can save it, but the base must be thin.
4. Place in the preheated oven and roast for at least 20 minutes, until crispy (the cauliflower will turn golden or brown).
5. Remove and place the gorgonzola cheese in pieces, put it back in the oven, this time with the gratin so that the cheese melts.
6. When ready, remove from the oven and place the pomegranate grains and sprouts to decorate. A little arugula also suits you wonderfully.

Revol Porcelain Oil Bottle Y Le Creuset skillet pan

Add if you want a splash of oil and serve. Ready to eat.