Cauliflower & Kale Crust Pizza

 

 

What you need:

A blender, saucepan or fry pan, nutmilk bag (With tiny holes or muslin or tea towel, 2 baking trays lined with baking paper

 

Ingredients for the base

(Serves 2, 2 pizza medium bases)

1/2 head of cauliflower

4 large kale leaves, de-veined

2 cloves garlic

1 egg, whisked

1tbsp LSA

1-2tbsp phsyllium husks

 

Ingredients for the topping

1 can chickpeas, rinsed thoroughly & drained

Mixed roast vegetables of choice, I used:

1/4 pumpkin, chopped into chunks

1/2 sweet potato, chopped into chunks & a few thin slices

1 small- med red capsicum, thick slices

1 zuchhini, chunks & slices

1 red onion, quartered

1 carrot, sliced lengthways, then quartered lengthways

2 medium portobello mushroom, sliced lengthways

Toasted pistachios

4tbsp 100% tomato puree

*Option 1: 1tbsp cumin, paprika or turmeric to dust the sweet potato & pumpkin with before roasting

*Option 2: grated parmesan cheese for a sprinkling, nutritional yeast, goats cheese chunks or goat/cow feta chunks for topping.

 

Method

  • Pre-heat oven to 180 degrees celsius. Line 2 large baking trays with baking paper. Toss your chunks of vegetables onto one tray & pop into the oven to start roasting.

  • Chop the cauiflower roughly. Place into blender, add the de-veined kale & garlic and blitz until has become a dry 'puree' (Cous cous consistency or smaller) and so that the kale has mixed through thoroughly

  • Place puree into a steamer basket & steam for roughly 2 mins. Alternatively you can sautee in a fry pan for a couple of minutes to cook.

  • Scoop out vegetables puree into your muslin/ tea towel or nut milk bag. Twist at the end to ensure you dont loose any of your mixture and squeeze ALL the water out. Squeeze and squeeze and squeeze until you literally can't get another drop of water out!

  • Place the de-watered vegetable "dough" into a bowl. Add your whisked egg & mix through with a fork or your hands. Add LSA & 1 tbsp phsyllium husks. If you think your mixture still feels too moist or there may be more water left- add the 2nd tbsp of phsyllium.

  • Mix through thoroughly to form a dough. May need to use your hands. Make dough into one big ball. Then chop the ball evenly in half.

  • Ball both halves & start by putting one onto one side of the 1st baking tray. Place a piece of baking paper over the ball to flatten it out. Use a rolling pin (or a long jar) to roll out into a flat pizza base. You want them to be about 0.5mm thick (1/2cm).

  • Place your second ball on the other side of the tray & do the same as you did to the first.

  • Place tray into oven & begin cooking the base for 15-20 mins.

  • Remove the pizza bases & using a spatula, gently flip the pizza bases over onto their other sides. Place back into the oven for another 15-20ish mins. the edges should be browned & beggining to look crunchy.

  • Remove your vegetables when they are browned & softened.

  • Remove pixxa bases and begin to assemble:

    • ​2tbsp of tomato puree onto each base, spread around with back of a spoon or a knife.

    • Depending if you roasted thin slices or zucchini & sweet potato- place these down on top of tomato puree.

    • If not, chuck all your vege's onto the base at random. Grab a big handful of drained chickpeas and gently scatter/place on top/ throughout the vegetables.

    • If adding cheese, sprinkle or place on top.

    • Place topped  pizza bases back into the oven to warm everything/ or melt the cheese. Will only need about 10-15 mins.

    • Remove, sprinkle with toasted pistachios.

    • Slice (If possible with the mound of veges :) and serve onto plates!

  • Pick up the slices & enjoy this light, beautiful, crunchy edged pizza! 

 

The thing i love about this pizza base is that you feel wonderful after eating it! Unlike normal pizza bases that make you feel heavy, full and most of the time bloated. You finish this meal being stoked to have pizza that is packed with nutrition, tastes amazing & is so satisfying! 

 

Remember to tag me in your creations or even send your picture through to my email- thenakedseednutrition@gmail.com

I love seeing my recipes come to life in other peoples kitchens! I love to see how you've made it or the other beautiful topping combinations you have come up with! Don't be afraid to show me anything because it makes me truly happy & excited!

 

Happy Meatless Monday!!

 

 

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