A healthy pizza
- flaxseeds instead of egg
- cauliflower instead of flour
You know how there are two styles of chef – there’s those that precisely record and follow recipe quantities to the milligram, and there’s those who instinctively alter everything to taste as they produce their masterpiece…well Lynda is a proud member of the latter. Therefore, I would suggest that you experiment with quantities until it suits your palate.
Prep Time:15 minutes
Cook Time:35 minutes
For the crust:
4 tablespoons ground flax seeds and 8-10 tablespoons lukewarm water
1.5 medium head cauliflower
2 tablespoons nutritional yeast
3 tablespoons almond meal (ground almonds)
2 teaspoon garlic powder
1 teaspoon dried onion powder
1 teaspoon dried rosemary
1 teaspoon dried sage
For the topping:
200g organic tomato sauce or passata
1 leek (sliced)
Cup of sweetcorn
10 cherry tomatoes (halved)
1 avocado (sliced)
1 teaspoon dried basil
Sprinkle low-salt soy sauce
200 grams jackfruit (sliced – if you can’t get it, double up on mushrooms. I used this one)
100-150g mushrooms (sliced)
Clove of garlic, chopped
Sprinkle balsamic vinegar
Garnish after cooking: throw on the top a mixture of fresh green leaves, rocket, baby spinach and basil
1. Preheat oven to 180°C or 350 F.
2. Prepare the egg replacement: whisk flax seeds and water together until thick, gelatinous and gloppy. Add more flax/water as required to get a really gluey “dough ball”.
3. Prepare the cauliflower: chop the florets into small pieces, place into a food processor and blend until pureed. Put cauliflower in a colander.
4. Put boiling water in a saucepan and steam colander of cauliflower over it (with lid on top of colander) for 5-10 minutes until soft, then place it into paper towels and squeeze all the excess water. Transfer cauliflower to a clean tea towel and squeeze the ‘bag’ of cauliflower (get help if you need strong hands) until no more liquid comes it. Getting it as dry as possible also gives your hands and forearms a nice workout!
6. Combine the cauliflower in a bowl with the remaining base ingredients and hand mix very well, pressing into a ball.
7. Spread the dough into a pizza shape if you have one otherwise on a baking tray. Mine ended up as a square.
8. Bake at 180°C (350F) for about 25/30 minutes, until the top is golden brown then flip and cooked the other side for 10 minute (just be careful not to destroy the dough while you flip it).
9. Then take out of the oven and spread with tomato passata.
10. Combine mushrooms, jackfruit, soy, lemon juice and garlic in a saucepan (or microwave) for a few minutes until soft. Spread this over the tomato base
11. Top with fresh leaves, cherry tomatoes, leeks, avocado slices and sweetcorn.
12. Drizzle with a reduction of balsamic vinegar (just heat the balsamic vinegar in a saucepan till it becomes thick) and enjoy!
13. Back in oven until golden brown.
Finally, throw on the garnish and ENJOY! Mine was served with a seedy/nutty green salad.
I tried this one and it was really nice. Thanks Lynda.