Pizza with cauliflower dough

Ingredients for 2 servings:

• 300 g cauliflower, raw and fresh
• 1 egg white
• 150 g feta cheese
• 200 g tomatoes, pureed
• 1 small onion(s)
• 1 garlic clove(s)
• Herbs of your choice
• salt and pepper
• 1 tbsp tomato paste
• 1 half zucchini
• 5 large mushrooms
• 20 slices of chorizo
• 200 g cheese, grated
• 10 cherry tomatoes
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Low carb & unexpectedly delicious

Prepare the sauce: Dice the onions and finely chop the garlic. Add a little oil to a pan and lightly fry the onions. Add the passata and bring to a boil. Then reduce the heat slightly, add the garlic and tomato paste, and season with salt, pepper, basil, oregano, or whatever you like. Let the pizza sauce simmer on low heat for about 15 minutes, then remove from the heat. Prepare the dough: Remove the stem and leaves from the cauliflower, cut it into small pieces, and wash it thoroughly. Then place it in a food processor (with a double blade) and grind it to a semolina-like consistency. Place 300 grams of it in a microwave-safe bowl and cook on high for 8 minutes. Meanwhile, finely crumble the feta cheese with your hands and place it in a bowl. Lightly beat the egg whites with a fork. Add the cooked cauliflower semolina, then the egg whites, and mix the three ingredients by hand until smooth. The mixture can be spread by hand onto a piece of baking paper as one large piece of dough or in many small pieces. Make sure the mixture is very thin, otherwise you will have problems later. Place the dough in the oven preheated to approximately 220°C and bake for approximately 15 minutes. The edges should already be well browned. If the dough is a little black, that’s not a big problem. It’s better to be too dark than too light. Preparing the topping: Since the topping will only be baked at the end, raw vegetables and meat should be fried beforehand. To do this, slice the zucchini and mushrooms and fry them lightly in a little oil for about 5 minutes. In the meantime, split the cherry tomatoes in half. Dough meets topping: After 15 minutes, remove the dough from the oven and spread with the tomato sauce. Spread the chorizo ​​and the roasted vegetables on top. Sprinkle with plenty of grated cheese and place the cherry tomatoes on top of the cheese. Return the baking sheet to one of the top racks in the oven and bake for another 8-10 minutes. Then remove from the oven and enjoy. This cauliflower pizza tastes great cold, too. Store any leftover cauliflower semolina in the refrigerator and use it within the next few days, ideally for another pizza. The advantage over the other recipes on this page that use a lot of grated cheese is the lower amount of cheese in the dough, which saves a lot of calories. The taste is still very similar.