It’s funny but I seriously had no idea how to call my recipe for today. All I had in mind it was to try out an unconventional pizza base (made of cauliflower and whole-wheat flour) in my own style.
As it turned out to be something entirely different from a pizza, but extremely delicious, I got the courage to share it with you today. I won’t promise you a crispy crust, but I do promise you a tasty healthy snack with a soft base that still holds together and, moreover, it requires less time than a pizza.
How many times has it happened to you that you crave for a tasty snack but don’t know what?! Well, here comes my delicious “no-name snack”, still a healthy bite.
- ¾ (6 oz) cups of whole-wheat flour
- 1 cup (10 oz) of florets from a cauliflower
- 3 eggs
- sea salt and pepper
- ½ zucchini, in round slices
- a handful of fresh spinach
- a handful of mushrooms, in round slices
- 5 cherry tomatoes, smashed
- 2 slices of Gouda cheese
- parmesan, shaved
- 1 tablespoon of extra-virgin olive oil
- a handful of fresh coriander
- Preheat the oven to 250°C (~480°F).
- Meanwhile, Wash the veggies very well, chop them roughly in round slices and prepare the pizza base. In a medium bowl add the eggs, flour, cauliflower, salt and pepper and whisk them thoroughly. Put a baking sheet in a medium-sized casserole pan and brush it with olive oil. Add the pizza base, reduce the heat to 200 degrees C and pre-bake it for about 20 minutes or until golden.
- Once the base is golden, take it out of the oven and top it with all the veggies (mushrooms, zucchini, spinach, gouda, tomatoes, shaved parmesan and fresh coriander). Place it back in the oven for 10 more minutes and boom, done!