Without a doubt I can say that pizza is one of the recipes we make regularly — there's not a Friday it doesn't appear at home! It's much loved, and the more traditional recipes like the ones I've shared before (such as pancetta and arugula or the traditional carbonara) are guaranteed hits.
But I treated myself to making a pizza with an alternative base: today's proposal is a cauliflower and flaxseed pizza crust, suitable for anyone and perfect for enjoying Friday night with no guilt.
I must admit I had my doubts at first (giving up traditional pizza isn't easy!), but pay attention because it's super delicious!! In fact we've already made it several times and I couldn't stop sharing it with you.
The base of this pizza is very easy to make and we only need three ingredients: cauliflower —which we'll process until it has a quinoa-like texture—, flaxseeds and an egg that will help bind everything.
When it comes to adding toppings there are surely many possibilities, but at home gorgonzola cheese is very popular, which is why it's the ingredient we used on top of the base (knowing it would also be great with cauliflower!).
With this recipe you'll easily get the kids to eat cauliflower (they won't even suspect!), and as I said it's a very simple recipe to prepare. For both toasting the base and serving I've used a Le Creuset skillet, one of my favorite table utensils.
If you have many people at home, it's best to use a larger base (you can make it on the Le Creuset pizza stone or on a baking sheet), or for example when there are four of us I use two skillets.
Pallarès carbon steel knife, Revol porcelain oil cruet, Le Creuset mini mill and Le Creuset skillet pan
Ingredients (for 2 people)
For the base:
- 180-200gr of cauliflower
- 1 happy-hen egg
- 80gr of flaxseeds
- Salt and pepper
For the topping:
- 150gr of gorgonzola cheese, better to add to taste but not too much since it's strong
- Pomegranate seeds for decoration
- Sprouts to garnish, you can use whichever you prefer
Preparation
- Preheat the oven to 180ºC top and bottom heat. If you use a baking sheet place a piece of paper that will serve to place the dough for the base. If you use the skillet brush a little oil and paint with the help of a pastry brush.
- Meanwhile, in a chopper or food processor, chop the cauliflower until it resembles quinoa or couscous, together with the flaxseed so they combine. Add everything to a bowl with a beaten egg, season with salt and pepper.
- Using a spoon, spread it over the skillet and make the base as thin as possible; if you have a bit left over you can save it, but the base should be thin.
- Put in the preheated oven and leave to toast for at least about 20 minutes, until it looks crispy (the cauliflower will take on a golden or toasted color).
- Remove and place the gorgonzola in pieces, put back in the oven, this time under the grill so the cheese melts.
- When ready, take out of the oven and place the pomegranate seeds and sprouts to garnish. A little arugula also goes wonderfully.
Revol porcelain oil cruet and Le Creuset skillet pan
Add a drizzle of oil if you like and serve. Ready to eat.
