Radical crispy crust veggie pizza
Pizza is always a good idea. Especially when its filled with goodies and veggies that keep you strong and healthy through the cold winter. This crust is made with cauliflower, which makes it crispy and juicy at the same time – yessss. It´s also egg-free, gluten-free and dairy-free. It’s also super easy to make. Try it out!
Radical crispy crust veggie pizza:
(6 portion size pizzas, ca. 40-50 min)
- 1 cauliflower
- 2 dl buckwheat flour
- 1 dl cornflour
- 4-6 tbs olive oil
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp oregano
- 1 tsp basil powder
A variety of toppings can be used of course, but here are the ingredients we used.
- Mesclun salad
- Fresh & dried basil
- Fresh & dried oregano
- Paprika spice
The first thing you need to do is turn on the oven to 200 degrees. Then rinse the cauliflower and chop it into smaller pieces and mix it in a food processor until its all floury and fine chopped. Add the rest of the ingredients to the dough.
Place a portion sized mass of the dough onto a baking tray. If you are into saving the earth and therefore baking paper, have a bit of oil on the tray instead 🙂 Bake the pizza bottoms for 15 minutes, before taking them out, flipping them around, and adding the topping. Let them bake again until they look nice and crispy!