John Myers
Ingredients for 4 servings:
- 500 g cauliflower
- 4 tbsp flaxseed
- 100 g almond flour
- 150 g pizza tomatoes
- 12 cherry tomatoes
- 8 olives
- 1 m.-sized onion(s)
- 1 clove(s) garlic
- 50 g Parmesan
- some oregano
- salt and pepper
Instructions
Working time approx. 45 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 10 minutes
low-carb
First, shred the cauliflower using a food processor or a grater. Then, add the grated cauliflower to boiling salted water and simmer for about 10 minutes until soft. Drain the water and let the cauliflower cool. Tip: If you have a press, press the cauliflower really finely. In the meantime, soak the flaxseed in water (1:2 ratio). Wash and halve the tomatoes, peel the onion and garlic. Slice the onion into rings and finely chop the garlic. Pit the olives. Grate the cheese. Season the pizza tomatoes with the spices, herbs, and garlic. Once the cauliflower has cooled, mix it with the flaxseed, almond flour, and your choice of spices and spread it on a baking sheet lined with baking paper. Bake the base in a preheated oven at 200°C (top/bottom heat) for 20 minutes. Then top with the ingredients and return to the oven for another 20 minutes. When the cheese has a nice brown color, the pizza is ready. Tips: Next time, I’ll add a little cheese to the crust to make it crispier. I could also imagine adding an egg instead of cheese to the crust. Experiment with the toppings, too, and maybe add tuna to the pizza. Make sure the topping isn’t too moist. There’s a video for this recipe on my YouTube channel: https://youtu.be/M50IVH_1mzY
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