English
Cauliflower veggie pizza
with roasted pumpkin, spring onions and mozzarella
Chickpea flour gives a crunchy touch to this gluten-free dough. The spring onions and arugula as toppings create a nice contrast with the sweet flavour of the pumpkin that's enhanced by our rawmesan powder.
-
Gluten-free
Preparation time:
45 min.
Difficulty level:
Easy
Allergens:
milk, egg
Utensils:
Cake mould / pizza tray
Ingredients
Cauliflower
Chickpea flour
Rice flour
Garlic
Mozzarella cheese
Pumpkin
Arugula
Black olives
Tomato sauce
Spring onion
Rawmesan powder
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2444
584
11
4
93
12
18
29
15
609
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 180 degrees.
2.
Wash and peel the pumpkin. Cut it into cubes of 1cm and season with olive oil, black pepper and optionally some salt. Place the cubes on a baking sheet with parchment paper and cook them in the oven for approx. 10-12 min. until they start to brown. Take them from the oven and set aside.
3.
For the pizza dough: wash the cauliflower and cut it in pieces. Cook it in boiling water for approx. 3 min. until the stem is nice and soft. Drain the water and make the cauliflower pieces as dry as possible. Chop the pieces very finely and let it cool down. Finely chop the garlic and add it together with the cauliflower, chickpea flour, rice flour, 3 tablespoons of olive oil and 6 tablespoons of water to a bowl. Mix everything with your hands and let it sit for 10 minutes.
4.
Place the dough in the pizza tray and stretch it to the edges with your hands. Cook in the oven for 10-15 minutes until the dough is firm without the base changing colour.
5.
Decorate the pizza by adding tomato sauce on the base topped with slices of mozzarella cheese. Place it in the oven on 200 degrees until the dough browns.
6.