Pic by Franzi.
Since eating gluten-free, I think a lot about pizza (and pasta). I just miss my pizza treats from time to time. But then I read that one can actually make a pizza crust with cauliflower instead of flour. Yes, cauliflower. Last weekend I tried it – topped with figs and ricotta cheese. What can I say?… The crust preparation took some time, but it was absolutely delicious!
Recipe: Serves 2-3.
1 cauliflower (chopped into florets), 2 eggs, 1 cup grated parmesan cheese, 2 TSps Herbs de Provence, 1/2 TSp salt, 1 onion (cut into rings, caramelized), 4 figs (cut into slices), 1/2 cup ricotta cheese, basil leaves.
Add the chopped cauliflower to a food processor, grind until small grains form. Spread the cauliflower over a parchment-lined baking sheet, and bake for 15 minutes at 200°C. Remove and let cool. Place cauliflower in the center of a tea towel and wrap it into a ball. Squeeze out as much of the water as possible. Place the drained cauliflower into a mixing bowl, add eggs, salt, herbs and parmesan cheese – stir together. Line a small cake tin with parchment paper. Spread the crust mixture into the tin. Bake for 15 to 20 minutes at 225°C. Allow the crust to cool slightly before adding toppings.
Distribute the caramelized onion, the ricotta cheese and the sliced figs over the crust. Bake the pizza for 15 minutes at 225°C. Garnish with fresh basil.
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