Time should not be a barrier to good nutrition!
This recipe provides two meals for one, with a primal twist on the traditional European dishes of ‘focaccia’ and ‘pizza’ both easy to eat and quick to prepare.
The cauliflower crust can be eaten as a focaccia with a drizzle of oil and a sprinkling of herbs or transformed into a primal pizza adorned with rustic vegetables fresh from the garden.
Making the Crust/Focaccia (combined prep/cooking time 20 minutes)
1. Steam 1 cup of cauliflower till just tender (2-3 minutes)
2. Blend steamed cauliflower with 1 tablespoon of flax meal (ground flax seed), 1 bulb of garlic and a teaspoon of herbs
3. Continue blending until the mix starts gather like a sticky dough (40-60 seconds)
4. Place the dough in the centre of a piece of baking paper (approx. 20cm square)
5. Spread outwards with a flat utensil creating an evenly dispersed circular base (approx. 15cm in diameter)
6. Place in a hot oven (180℃) for 6-8 minutes until golden brown on top
7. To bake the underneath of the base flip onto a second piece of baking paper (gently peeling off the first)
8. Bake for a further 2-5 minutes (crust should rise slightly and be golden in colour)
At this point you could simply drizzle with a little Udo’s oil (or olive) and dust with your favourite herbs to devour as a focaccia, or…
Top and Turn into a Pizza (combined prep/cooking time 3 minutes)
1. Roughly slice or dice a selection of vegetables (zucchini, pre-boiled beetroot, mushrooms, fresh spinach, tomatoes etc…)
2. Stack the base with your selection and devour (this recipe is best eaten fresh from the oven)
