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Kitchen Keepers

Roasted Pepper Cauliflower Pizza

06 May 2015

Although the new season officially began in February, it seems there hasn’t been a day go by without summer arrivals needing to be unpacked, product descriptions written, new stories shared and newsletters scheduled.

As a result, and I’m sure this goes for many, the Bank Holiday was a chance to reflect on some best laid plans which have gone a little astray. The Kitchen Keepers series is one of these: a 2014 intention to regularly post some tried and tested healthy recipes from foodies we follow.

With it being some months since the last post, it seemed about time to get creative in the kitchen once again. This time recreating a Deliciously Ella favourite that I’ve made a number of times for myself but never for others. Sitting down to write this and I’m reminded of my days spoonfeeding Of Mice and Men to an unenthused audience of thirty sixteen yr olds. Only this time it was cauliflower pizza and the group had thankfully diminished down to two, yet with the potential to be similarly uninspired by what was being served up. Although, the empty plates suggest that a freshly baked crust slathered in roasted red pepper sauce and dripping with rocket is a much easier sell than Steinbeck.

To make 1 large pizza:

1 cauliflower (500g)
1 cup of buckwheat or brown rice flour (150g)
2 tablespoons of chia seeds
8 tablespoons of water
1/4 of a cup of ice cold water
1 tablespoon of tamari
1 lemon
dried oregano
salt

Roasted Red Pepper Sauce:

2 red peppers
4 shallot onions or 1 red onion
3 cloves of garlic
2 large / 4 medium tomatoes

For the topping, try:

Sliced mushrooms
Olives
Sundried Tomatoes
Rocket
Fresh basil leaves
Salt and Pepper

 

To make the base:

Combine the chia seeds with tap water and leave for ten minutes until all water is absorbed
Pulse the Cauliflower head  (30-60 seconds) into a flour like consistency
Remove excess water by placing the blended cauliflower into a nutmilk bag (kitchen roll can act as a suitable alternative) and kneading
Combine the cauliflower, chia seed, flour, oregano, lemon, tamari and salt in a mixing bowl
Mix well, before slowly pouring the ice cold water and using your hands to form a sticky dough
Line a 20cm pizza/pastry/cake base with oil and a dusting of flour
Spread the dough evenly over the base, moulding the mixture to form a thick crust
Bake for 30mins in a 200oC oven
Remove & flip the base (a sharp knife and a fish slice might be needed to gently turn the crust over), returning to oven for a further 10mins
Cool on a wire rack

For the sauce and topping:

Chop the tomatoes, red peppers, onions and garlic and roast in a 2000C oven for 20mins
Blend into a puree
Spread thickly over the cooked base
Add thinly sliced mushrooms, olives and sundried tomatoes and bake for a further 7 mins
Remove from oven, layer with rocket, basil, salt and pepper
Slice & Enjoy!

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