John Myers
Ingredients for 1 servings:
- 250 g cauliflower
- 100 g feta cheese, a dry, not too soft, rubbery variety, preferably real feta made from sheep’s milk
- 1 egg white, size M
- some oregano
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
neutral taste, without tuna – based on cauliflower and feta cheese
Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit). First, chop the raw cauliflower in a food processor or food processor until it has a similar consistency to semolina. Alternatively, a fine grater should also work. Then place the cauliflower in a microwave-safe bowl and cook for about 10 minutes at 800 watts. No need to add any water. Meanwhile, finely crumble the feta into a mixing bowl with your fingers. Add the cooked cauliflower to the feta, lightly beat the egg whites—do not make them stiff peaks!—and mix in. Mix everything well and spread onto a pizza pan lined with parchment paper. This amount is enough for one round pizza pan. Spread it out thinly; this works best with your hands; the dough will stick to a spoon or rolling pin. Sprinkle some oregano on top, if desired, and pre-bake the base at 250 degrees Celsius (482 degrees Fahrenheit) on the middle rack for about 15 minutes. The crust should be nicely browned and quite crispy around the edges. Remove the crust from the oven and immediately top it thinly with pizza tomato sauce, pizza toppings of your choice, and cheese. Please note that the pizza will only be baked briefly afterward—so ingredients that need longer to cook should be pre-cooked. Return the pizza to the oven for about 5 minutes on one of the top racks, until the cheese is nicely melted and browned. Tips and hints: Since the low-carb pizza bases with tuna were always too intense for my pizza toppings, I searched for an alternative for a long time. I did find a version made with cauliflower, whole eggs, and grated cheese, but the consistency was a problem. The crust often wasn’t firm and crispy. So here’s my long-developed version for a neutral pizza base that is quite crispy and can even be eaten with your fingers around the edges like “real” pizza without falling apart. When it comes to cheese, it’s important that it’s a relatively dry, crumbly feta or light feta. A genuine feta made from sheep’s milk is best. Cow’s milk versions, especially the light version, are often quite rubbery and don’t combine very well with the cauliflower during baking. This is also the problem with “yellow” cheeses like Emmental, Gouda, or pizza cheese, although there are good varieties for making the dough if you don’t like feta at all. Unfortunately, you have to experiment a bit… As I said, I’ve had the best experiences with feta cheese. Depending on the toppings and the amount of sauce, the pizza stays naturally soft in the middle, but the edges become nice and crispy and firm. For those who don’t like cauliflower: The cauliflower really develops little to no flavor of its own, and the “seasoning” with pizza tomato sauce, oregano, and cheese makes it taste almost like a “real” pizza and not at all like cauliflower. Of course, when it comes to pizza, nothing beats the original and you should definitely treat yourself to it every now and then. However, for me, this recipe is a great alternative to a hearty, real pizza when you want something lighter – especially for dinner.
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