3-4 tbsp
1 tbsp
⅓ tsp
some
little
1 tbsp
little
5–6 florets
little
1–2 tbsp
handfull
little
1 tsp
1 tbsp
1
4-5 florets
- First the dough: Mix the two flours with 1 tbsp sesame oil, little rock salt and water, until it forms a liquid but sticky dough.
If there is time, let dough set for a while. After, spread dough on a lined baking tray, or if on hand a coated tart form. Spread evenly about 5mm high and around 24 cm in diameter.
- The base: Chop cauliflower into small chunks. Fill them with some water into a pressure cooker and steam for 10 minutes, until they become soft and buttery.
Add them into a mini chopper or food processor, as we want to create a cream. Also add tahini, salt and if needed some water. Process into a creamy texture. Spread this evenly on top of the dough.
- The topping: steam the broccoli florets in the pressure cooker also (2-5 min). Cut the green bell pepper into slices. Marinate both together with salt and sesame oil in a bowl. Arrange them on top of the cauliflower base.
Sprinkle with black cumin, sesame seeds, salt flakes, choped sage and some more sesame oil.
- Bake until the cauliflower base starts to get golden at the edges and the dough is firm and crispy. It takes about 30 min — depending on oven, liquidity of dough and base. Make sure the broccoli does not burn.
How
to
to
Pizza never tasted that light. I do not feel heavy after eating it.
The cauliflower base with its cheese-like flavor and tomato sauce-like bite will ensure that I will never miss a “normal” pizza again.
If done in a real pizza oven, you'll have to use a baking tray or make the dough firm by using less water (in my taste, it gets to crispy but works).
Base: Try out other vegetables (seasonally), or mix them with half the cauliflower. I like to use red paprika and 3-4 florets of cauliflower. Or use plain red paprika with tamarinde. Proceedure is the same. You can also try without adding tahina, as it gets less creamy/cheese-alike kind of «Pizza Marinara» like.
Topping: Red or yellow paprika only, is one of my favs. Stick to seasonal and tolerated vegetables.