( gluten-free , yeast-free )
- 4 ¼ cups cauliflower rice (about 1 medium cauliflower crumbled)
- 1 egg
- 2 oz soft goat cheese
- 2 tsp of Psyllium husk powder (optional)
- a pinch of sea salt
- a little bit of dried oregano
Set the oven to 400 Fahrenheit/200 Celsius degrees. Make the dough: Finely chop the cauliflower in a blender or food processor into a small grumble. If your blender is small, do it with small sections. Add about 1 cup of water into the bottom of a pot and add the cauliflower crumble. Bring to boil and let cook for 5 minutes. Pour the water out and squeeze the excess water out through a cheesecloth or clean kitchen towel. Break an egg into a bowl and the cauliflower crumble. Mash the chevre with a fork and add with egg-cauliflower mixture. If you like, add psyllium husk to give the dough more viscosity. Add salt and spices. Mix everything even. Spread the dough onto a baking tray covered with a baking paper. The thickness of the pizza should be about ½ inches. Put the tray into the oven and bake for about 35 – 40 minutes. In the meantime prepare the tomato filling.
- 4 large tomatoes
- 3 cloves of garlic
- 2 tbsp tomato puree
- 1 tsp organic honey
- olive oil
- black pepper
- sea salt
- a tiny pinch of chili
Wash and remove the seeds from tomatoes. Cut the tomatoes into pieces and put into a blender. Add the rest of the ingredients and puree until smooth. Pour the mixture into a pan and bring to boil. In a medium heat cook the tomato sauce for about 20 minutes, until the excessive liquid has evaporated and the sauce is nice and thick.
Take the pizza crust from the oven and spread the tomato sauce on it. Add all the rest of the ingredients of your choice on top of it and put it back into the oven for about 5 – 10 minutes. Let cool slightly, serve and enjoy!