Cauliflower Pizza with Sundried Tomatoes
35—45 Min
If you like pizza, you will love this low-carb version — it contains no flour whatsoever! Instead, the dough is made from cauliflower. With a tasty topping of sundried tomatoes, artichoke hearts, arugula and oregano, this dish meets all your pizza desires, we promise!
- 🍽Main Course
- 🌏International
- 🍚Gluten free
- 🥒Vegetarian
- 🥬Cabbage & Kale
- 🥚Egg
- 🍅Tomato
- 💘 Date Night
- 👪Family Meal
- 🏃♂️Fitness
Ingredients 4 Portions
- 2 Cauliflower, around 500 g per person
- 3 Eggs
- 1 Can of chopped tomatoes
- 1 Garlic clove
- 120 gArtichoke hearts, from a jar
- 100 gTomatoes, sundried
- 40 gArugula, fresh
- 20 gPine nuts
- Olive oil
- 3 tsp.Organic Oregano, Crushed
- 1 tsp.Organic Basil, Crushed
- 1 tsp.Thyme, Crushed
- 1 pinchHimalayan Salt
Preparation
- 1
Wash the cauliflower, cut into rough pieces and blend in a food processor until very small. Season with 1 tsp. of salt and allow to infuse for 10 minutes. Place onto a clean dish towel and squeeze the liquid out as firmly as possible. It will lose a lot of water — this will allow the base to go nice and crispy.
- 2
Preheat the oven to 220°C (428°F) using the conventional oven setting.
- 3
Mix the cauliflower with the eggs and 2 tbsp. of olive oil and season with pepper and 2 tsp. of oregano.
- 4
Press the cauliflower mixture flat onto a baking tray lined with baking parchment and shape into one or several round or square pizzas. Bake for around 15 minutes until the base is golden brown.
- 5
Blend the can of tomatoes with the peeled clove of garlic, 1 tsp. basil 1 tbsp. of olive oil, salt and pepper in a blender to make a tomato sauce.
- 6
Coat the pizza base/bases with the tomato sauce and bake for around another 10 minutes.
- 7
Garnish the finished pizza/pizzas with the artichoke hearts, sundried tomatoes, fresh arugula and pine nuts and drizzle with the olive oil. Season with salt and pepper and serve.