Det här är ett glutenfri recept som jag tycker verkar spännande som jag hittade i en veckotidning.
Du behöver:
1 blomkålshuvud
80 gram mandelmjöl
1 msk torkad oregano
havssalt & svartpeppar
3 ägg
Gör så här:
Lägg grovhackad blomkål i en matberedare. Mixa så blomkålen blir helt smulig. Ta sedan 3 koppar blomkålshack och blanda med övriga ingredienser. Platta ut till en tunn deg på en plåt, gärna med bakplåtspapper. Grädda pizzabotten i 200 grader i 25 minuter, ta ut den och låt svalna lite innan du lägger på fyllningen. Förslag på fyllning: skivad zucchini, tomater, spenat etc. Grädda pizzan tio minuter till tills den fått fin färg. Toppa innan servering med riven eller hyvlad pecorino eller parmesan, ruccola och färska basilikablad.
Buon appetito önskas med vänliga matglada hälsningar från Katinkas Kitchen som ödmjukt förmedlat det här recept från någon som jag dessvärre inte kan namnge, eftersom jag inte minns namnet eller veckotidningen där jag läste receptet.
Katinka Hammarskiöld
www.katinkaskitchen.com
katinka.hammarskiold@hotmail.com
Theresas recept:
Cauliflower Dough ingredients
550-600 g cauliflower (small head)
2 whole eggs
¼-1/3 cup (2-3 Tablespoons) grated cheese (mild cheese is fine)
1 garlic glove, minced
salt and black peppar to taste
(1/2 teaspoon dried basil, ½ teaspoon dried oregano)
1. Pre-heat pizza stone in 250 C (450 F) oven
2. Chop cauliflower into small pieces (pea size), and steam for 3-5 minutes in microwave.
3. Puree steamed cauliflower in food processor (blender can also be used, but typically requires more labor. A old-fashioned potato masher works as well).
4. Now the most important step: drain as much water as possible from the cauliflower – using a clean tea towel, or coffee filters or cheesecloth, allow the cauliflower to drain.
5. While the cauliflower is draining, make your tomato sauce. I use a thick sauce pan, sauté minced garlic in olive oil, add tomato purée or crushed tomatos, a bay leaf, generous amounts of fresh or dried basil and salt and peppar to taste. Let it simmer (do not allow it to come to a boil), adding tomato paste as needed to thicken. Left-over sauce can be frozen.
6. While your sauce is simmering, return your attention to your cauliflower. Press out as much water as you can. When you think it’s fully drained, transfer it to a clean, dry dish towel and squeeze– you’ll be amazed how much additional water comes out. Getting the cauliflower paste/puree/mash as dry as possible in this step is critical for getting a nice crunchy crust in the end result.
7. When your cauliflower paste is well-drained, combine it with the other ingredients by hand to create your dough.
8. Form the dough on baking paper (so that you can transfer the formed dough to to the pizza stone). Keep the dough thickness to at least ,5 cm (1/4 inch) as the dough will pull apart while baking if it contains too much water. Pinch up the sides.
9. After transferring the formed dough to the hot pizza stone, bake for 15-20 minutes, until the dough is a golden brown. Can be good to flip it after the first 10 minutes to ensure the crust bakes evenly.
10. When the crust is ready, spread the tomato sauce using the back of a large spoon, and top with mozarella cheese and other favorite toppings.
11. Reduce oven temperature to 175 C (375 F). Bake another 5-10 minutes, until the cheese is a golden brown. Note: I cheated a bit to get the cheese this color, I turned the oven from Bake to Roast mode after the cheese was completely melted (and upped the temp a bit ) and watched until I got the color I wanted. Partly because I was worried I’d let the crust bake too long in the first pass and partly ’cause I was curious to taste it.