Cauliflower Crust Pizza
Nutrition Info. (per serving)
- Salt 1 teaspoon
- Refined Oil 2 teaspoons
- Red Chilliflakes 2 teaspoons
- Oregano Herbs 2 teaspoons
- Black Pitted Olives 5 units
- Cheese 3 tablespoons
- Cauliflower 1 unit
Fruits & Vegetables
- Basil 2 teaspoons
- Capsicum Green-regular 0.5 cups
- Tomato 5 units
- Italian Seasoning 2 teaspoons
- Pepper 0.5 teaspoons
- Raw Egg 1 unit
- Button Mushrooms 3 units
- Garlic 7 pieces
1Roughly cut the tomato and blend to make a fine puree. Fine chop garlic, dice the capsicum, slice mushrooms and olives. Set aside.
2In a saucepan, add oil and garlic. Saute it well. Add tomato puree along with salt, 1/2 tsp black pepper, red chilli flakes and oregano.
3Let it cook on a medium flame, until it reduces. As it gets a thick and sauce consistency check the seasoning. Finish with hand torn basil leaves and set aside.
4Remove the cauliflower leaves and cut the florets, soak it in salt water to clean. Rinse and drain the water. Add the cauliflower in a blender jar, process until you coarse texture.
5Transfer cauliflower into a muslin cloth and squeeze it well, remove all liquid from the cauliflower.
6In a mixing bowl, combine egg along with italian seasoning, salt and pepper. Add 2 tbsp of cheese and cauliflower, mix well with spatula until combined .
7Line a baking tray with foil and brush a little oil. Pour the mixture and spread it with hand or spatula to make a pizza base, shape it round.
8Bake in a preheated oven at 190 degree c for 10-12 minutes, until the crust gets golden color. Do not burn. Let it cool down completely in the tray.
9Flip the baked crust on a baking tray, spread the tomato sauce on top. Sprinkle bell peppers, mushrooms, black olives and grated cheese.
10Bake again at 220 degrees c for 2-3 min, until the cheese melts. Serve hot.