Ingredients :
- 1 head cauliflower, about 750g
- 100 g ground almonds
- 2 eggs, beaten
- 1 tbsp dried oregano
- handful grated Parmesan
- to taste Salt and pepper
- Tomato sauce and grated cheese or other ingredients for the topping
Method :
- Divide the cauliflower into florets and discard the outer leaves and the core. Place in a food processor and blitz briefly until shredded into couscous size grains. You might need to do this in two batches.
- The recipe I was following said to place the cauliflower rice in a bowl, cover with plastic wrap and microwave for 5-6 minutes on high. I don"t have a microwave and found another recipe where it suggested spreading thinly in a large roasting pan, rubbing in a little olive oil, and baking for 10 minutes at 200C/Gas 6. It caught slightly so I"d suggest a lower heat for about 6-8 minutes.
- Pile the cooked cauliflower rice in the middle of a clean kitchen towel and squeeze it tightly so that all the liquid is removed. All the recipes I looked at stressed that this is really important to get a dry pizza base. I think microwaving probably creates more liquid as I didn"t get that much.
- Place the "rice" in a bowl and add the ground almonds, eggs, oregano and cheese. Season with salt and pepper and mix well.
- Place baking parchment on a baking tray and brush liberally with olive oil. Pile the pizza base mixture in the middle and then use your fingers to spread it out into a thin round.
- Bake in the hot oven for 15 minutes until golden.
- Allow to cool completely, then add your pizza toppings. I used some leftover tomato and bacon sauce I"d made for pasta and some grated Cheddar cheese and Parmesan. Place in the oven and cook for 10-15 minutes until the cheese is bubbling. Eat!
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