- 300 g cauliflower
- 250 g shredded cheese
- 2 egg yolks
- 1 tablespoon chia seeds
- 1 tablespoon flax seeds
- 1 tablespoon cumin seeds
- 1 tablespoon oregano
- 100 g almond flour
- 150 g Ricotta
- Sea salt and pepper
For the topping:
- 8 slices of smoked salmon (8oz)
- 1small handful baby arugula
- A few thin slices of red onion
- 1 teaspoon of baby capers, drained of brine
- 2 tablespoons extra virgin olive oil
- cracked black pepper
Gluten free- crispy cauliflower smoked salmon pizza
"Who doesn’t love pizza?! Home-made pizza dough that results in light, thin, crispy bases, topped with good quality ingredients. Smoked salmon pizza is something that you’ll find the kids love too! Crispy cauliflower smoked salmon Pizza is the answer to your gluten-free pizza prayers! This unique recipe is perfect for any meal of the day. It’s a fun dish for breakfast or brunch, and it’s certainly welcome at lunch and dinner, too. Most importantly, super crispy"
Cooking time: 40 minutes Serves : 2
Step 1: Preheat oven to 375ºF /190ºC. Line a baking sheet with a piece of parchment paper.
Step 2: Cut cauliflower into small florets. Fill a large saucepan half full with water, bring to a boil, add cauliflower and salt, and cook about 8 – 10 minutes until tender. Remove from heat and drain.
Step 3: Place cauliflower in a large bowl and puree using a hand masher. Add grated cheese, egg yolk, chia seeds, flax seed, cumin seed, oregano, and almond flour to bowl. Season with salt and pepper. Mix well and place half the mixture between two sheets of parchment paper and roll out using a rolling pin. Spread out into a thin circle. Repeat with the rest of the mixture.
Step 4: Place these onto the pizza stones in the oven. Bake about 20 minutes until browned and crisp. Remove from the oven and spread with ricotta cheese, then top with arugula leaves, layer the salmon slices, capers and red onion. Drizzle a little extra virgin olive oil on top and sprinkle with lots of cracked pepper.
Step 5: Place back into the oven and heat until the toppings are hot and the cheese melted. Serve immediately.