Cauliflower Pizza With Sunflower Seed Ricotta Recipes

NO-FAIL CAULIFLOWER PIZZA CRUST

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a 9x13-inch sheet pan with parchment paper and lightly coat with olive oil. Set aside.
• Place riced cauliflower in a food processor and chop until it's a similar consistency to flour. Toss the cauliflower pieces and 1 teaspoon kosher salt together. Wrap the cauliflower in a kitchen towel and wring out as much liquid as possible.
• Put the cauliflower in a large bowl and add eggs, mozzarella cheese, almond flour, parsley, oregano, pepper flakes, garlic, and remaining 1 1/2 teaspoons salt. Mix the ingredients until thoroughly combined. The mixture should hold together when you squeeze it in your hand.
• Evenly and firmly press cauliflower mixture into the prepared pan. Use a rubber spatula to divide the crust in half horizontally and press the dough to either side so there is a 1/4-inch of space between the 2 crusts.
• Bake in the preheated oven until crusts are brown around the edges and set, 15 to 20 minutes.
• Remove crusts from the oven. Lift crusts using the parchment paper and flip over directly onto the pan. Discard the parchment paper. Place crusts back in the oven and cook until the bottoms begin to brown as well, about 5 minutes more.
• Remove crusts from the oven and use as desired.

CAULIFLOWER PIZZA WITH SUNFLOWER SEED 'RICOTTA'

Steps:

• Pre-heat the oven to 200C.
• CAULIFLOWER PIZZA BASE.
• Drain and rinse the chickpeas and blitz in a food processor - place into a large mixing bowl.
• Clean and rinse the cauliflower - and lightly steam for about 3-5 minutes Don't over steam or the base will turn soggy.
• While the cauliflower is steaming, in a small bowl add the flax, chia seeds and water. Leave aside to swell.
• Once the cauliflower has steamed, remove and spin in a salad spinner to remove any excess moisture.
• Blitz in a food processor until fine. Place into a nut milk bag or muslin cloth and squeeze out any liquid. You want the cauliflower to be as dry as possible.
• Add the flax/chia egg, cauliflower and remaining base ingredients to the chickpeas and mix thoroughly.
• Flatten the mixture out on a baking paper lined pizza tray. Use your fingers to spread and flatten evenly. Poke with a fork to ensure even cooking, and pop into the oven on 200C for 10 minutes.
• SUNFLOWER SEED 'RICOTTA'.
• Add all ingredients into a food processor, and blitz until chunky.
• Store in an airtight jar for up to 3 days.
• TOPPINGS.
• Once the base has cooked, mix the tomato pasta sauce and tomato paste, and spread evenly over it.
• Place the spinach, kale, red bell pepper, spring onion and olives and place back in the oven on 180C for a further 10 minutes.
• Once cooked, remove and add the 'ricotta', fresh chives and sliced avocado.
• Serve and enjoy!