This crusty cauliflower base is absolutely yummy and it means you get to enjoy Pizza with out the worry of wheat, gluten and depending on your toppings, it is dairy free as well. It is great for your taste buds, your tummy and your appetite!
INGREDIENTS for 1 Sharing Pizza:
Set the oven at 200C (Cooking time approx:20-30minutes)
150g buckwheat flour
100g apple pureé
2 and a bit tbls chia seeds soaked in 9 tbls room temperature water
Juice of 1 large lemon
1 tbls Tamari or Shoyu
1tsp dried Oregano
1tsp dried Basil
2 tbls ice cold water
Mineral Salt & Black Pepper
TOPPINGS: Be as creative as you like. Here are some suggestions:
Tomato purée, Mushrooms, Cherry Tomatoes, Pesto, Rocket, Spinach, Fresh Basil Leaves, Black Olives, Artichokes…….
WHAT TO DO:
Soak the chia seeds in a bowl with the room temperature water. Leave for approximately 10minutes until a gel has formed.
Wash and chop the cauliflower. Place in your food processor (eg magi mix) and blend until a the cauliflower is completely broken down. Looks a bit like flour.
Put the cauliflower flour in a nut milk bag and squeeze out as much of the excess water as possible. (DO NOT SKIP THIS PART)
Now mix the left over cauliflower (- excess water) with the chia seed gel.
Add the apple purée and stir all the way through.
Slowly add the buckwheat flour, Tamari (or Shoyu), lemon juice, dried herbs, salt and pepper. Mix and stir all the way through. So everything is well mixed up!
Slowly pour in the ice cold water and mix with your hands to make a sticky dough.
If you are using a pizza dish, grease it first with plenty of olive oil and a touch of dry flour before spreading the pizza dough through out. If you are not using a pizza dish, simply using a baking sheet with grease proof paper and remember to FLIP it after 10 minutes so it cooks both sides.
When the base is firm and slightly crispy around the edge, remove from the oven and add your toppings, putting it back in the oven for another 5 minutes or so.
Slice and Serve!!