BY David, Luise & Elsa Via Green Kitchen Stories
“To make this unconventional pizza base you just mix raw cauliflower into rice-like consistency. Add almond flour, eggs, oregano and salt & pepper. Spread it out on a baking sheet and pop into the oven to pre-bake.”
Green Pizza with a Cauliflower Base
makes 1 pizza
We wanted to make a green and leafy topping with lots of flavor. So we made a traditional tomato sauce, added spinach and thinly shaved zucchini before it was baked. And then threw on even more green leaves, a few generous drips of a herb and lemon sauce and some pecorino slices post-baking. It’s always nice to add ingredients both before and after a pizza is baked – it looks better, tastes more intense and give the pizza a more complex texture.
- florets from 1 cauliflower
- 80 g ground almonds (almond flour)
- 1 tbsp dried oregano
- sea salt and freshly ground black pepper
- 3 organic eggs, beaten (or see tip for a vegan alternative)
- 1 zucchini, shaved with a potato peeler
- 2 handfuls fresh spinach or leafy greens of your choice
- pecorino cheese, shaved with a potato peeler
Preheat the oven to 200°C / 400°F and line a baking tray with baking paper. Coarsely chop the cauliflower, place in food processor and blend until it is a fine rice-like texture. Measure 700 ml / 3 cups of the cauliflower ‘rice’ and place in a mixing bowl. Add the ground almonds, oregano and seasoning and mix with your hands. Make a well in the centre and add the eggs. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball. It should be more loose and sticky than a traditional pizza dough. Transfer to the baking paper and form into a pizza base by flattening the dough with your hands. Make the edges slightly higher. Pre-bake for 25 minutes or until golden. Meanwhile, prepare the pizza topping. Remove the crust from the oven. Cover it with tomato sauce, shaved zucchini and spinach and put it back in the oven for 5-10 more minutes. Take it out the oven and top with Basil & Lemon sauce, shaved pecorino, fresh herbs and green leaves. Serve.
Tip: For a vegan alternative, replace the eggs with this chia mixture: Measure 30 g / 1/4 cup /1 oz of chia seeds into a bowl and add 175 ml / 3/4 cup / 6 fl oz of water. Stir well and place in the fridge for 15 minutes before use.
Basic Tomato Sauce
makes around 1 litre / 4 cups / 34 fl oz
- 2 tbsp cold-pressed olive oil, coconut oil or ghee
- 1 yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 tsp dried chili
- 3 x 400 g (14 oz) cans whole plum tomatoes
- 5 sprigs of basil, leaves picked
- sea salt and freshly ground pepper
Heat oil in a saucepan on medium heat. Add onion, garlic and chili and sauté for a couple of minutes until golden. Stir in the tomatoes, basil, salt and pepper. Use a wooden spoon to crush the tomatoes. Lower the heat, cover and gently simmer for about 20 minutes. Use immediately or cool and store in an air-tight glass jar in the fridge. Keeps for about a week.
Basil & lemon sauce
makes about 1 cup / 250 ml
- 2 cups tightly packed basil + extra for topping
- 1/2 cup cold-pressed olive oil
- 1/2 lemon, juice
- 2 tbsp shredded pecorino cheese
- 1 pinch of sea salt
Place all ingredients in a mixer and blend until smooth. Use immediately or store in an air-tight glass jar in the fridge. Keeps for about a week.