Cauliflower veggie pizza

with roasted pumpkin, spring onion and mozzarella

The chickpea flour gives a crunchy touch to this gluten-free dough. The spring onion 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

Utensils:

Cake mould / pizza tray

Ingredients

Cauliflower

Chickpea flour

Rice flour

Garlic

Mozzarella cheese

Pumpkin

Arugula

Pitted 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

Preheat the oven to 180 degrees.

Wash and peel the pumpkin. Cut it into cubes of 1cm and season it with olive oil, black pepper and salt to taste. Place the cubes on a baking sheet with parchment paper and cook them in the oven for approx. 10-12 minutes until they start to brown. Remove from the oven and set aside.

For the pizza dough: wash the cauliflower and cut it in pieces. Cook it in boiling water for approx. 3 minutos 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 place it together with the cauliflower, chickpea flour, rice flour, 3 tablespoons of olive oil and 6 tablespoons of water in a bowl. Mix everything with your hands and let it sit for 10 minutes.

Place the dough in a pizza or cake mould (approx. 25 diameter) 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.

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. Finely chop the spring onion and cut the olives in slices.