I can definitely say that pizza is one of the recipes that we make regularly. There is no Friday that we miss it at home! It is very popular, and the more traditional recipes like the ones I have brought you on other occasions (such as bacon and rocket or the traditional carbonara ) are guaranteed to be a success.
But I treated myself to a pizza with an alternative base : today's suggestion is a pizza with a cauliflower and flax seed base , suitable for anyone and perfect for enjoying Friday night without any regrets.
I have to admit that I had my doubts at first (giving up traditional pizza is not easy!), but pay attention because it is super delicious !! In fact, we have already had it on several occasions and I couldn't help but share it with you.
The base of this pizza is very easy to make and we only need three ingredients: cauliflower -which we will blend until it has the consistency of quinoa-, flax seeds and an egg that will help bind everything together .
When it comes to adding the garnish, there are certainly many possibilities, but at home we really like Gorgonzola cheese, and that's why we used it as the ingredient on the base (knowing that it would also look 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 said, it is a very easy recipe to prepare. I used a Le Creuset skillet , one of my favorite utensils for the table, both to toast the base and to present it.
If there are a lot of people at home, it is best to use a larger base (you can make it on a Le Creuset pizza base or on a baking tray ), or for example, when there are four of us, I use two skillets.
Pallarès carbon steel knife , Revol porcelain oiler , Le Creuset mini mill and Le Creuset skillet
Ingredients (for 2 people)
For the base:
- 180-200gr of cauliflower
- 1 egg from happy hens
- 80gr of flax seeds
- Salt and pepper
For the filling:
- 150g of gorgonzola cheese, this is better to taste, but without overdoing it since it is strong
- Pomegranate seeds for decoration
- Sprouts for decoration, they can be the ones you like the most
Preparation
- Preheat the oven to 180ºC with top and bottom heat. If you use a baking tray, place a sheet of paper on top to place the pastry for the base. If you use a skillet, add a little oil and paint with a brush .
- Meanwhile, in a food processor or food processor , chop the cauliflower until it is similar to quinoa or couscous, along with the flax seed, so that it sticks together. Add everything to a bowl with a beaten egg and season with salt and pepper.
- Using a spoon, spread the mixture over the skillet and make the base as thin as possible. If there is a little left over, you can save it, but the base should remain thin.
- Place in the preheated oven and let it roast for at least 20 minutes, until it becomes crispy (the cauliflower will take on a golden or toasted color).
- Remove and place the Gorgonzola cheese in pieces, put it back in the oven, this time with the grill on so that the cheese melts.
- When ready, remove from the oven and add the pomegranate seeds and sprouts to decorate. A little arugula also goes wonderfully well.
Revol porcelain oiler and Le Creuset skillet pan
Add a splash of oil if you like and serve. Ready to eat.
