Pizza with cauliflower base and gorgonzola cheese
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
- 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 .
- 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.
- 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.
- Place in the preheated oven and roast for at least 20 minutes, until crispy (the cauliflower will turn golden or brown).
- Remove and place the gorgonzola cheese in pieces, put it back in the oven, this time with the gratin so that the cheese melts.
- 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.