Would you imagine that a low carb and calorie, paleo friendly and gluten free pizza would exist? Ok, you would, but it would taste exactly like regular home-made pizza?
This recipe was originally published in a Finnish blog called Soppa365. We have tried several cauliflower dough recipes, but this is by far the best we’ve come up to. The best part is that it is fairly easy and quick to make. Here’s the recipe:
Process the cauliflower in a food processor until finely chopped. It should looks like small rice. Mix well with two whole eggs and 2 dl (1 cup) of grated parmesan cheese. Form a thin and even crust on a baking tray covered. Pre-bake the crust for 25 minutes.
After that, top the crust with your favorite ingredients and cook for another 10 minutes in 200 ºC (400 ºF) oven.
Pizza Suggestion: Pizza Casa Linga
There a local pizzeria in Fuengirola called Pizza de la Casa. One of our favorite pizza there is Pizza Casa Linga. It contains a very odd combination of ingredients: boiled eggs, jalopeños, blue cheese and spinach. We had ordered this pizza several times before we paid attention to the fact that this is actually a vegetarian pizza (if you consider eggs to be part of vegetarian diet). And it tastes incredible!
This time we had some leftover rucola in the fridge so we replaced the spinach with that. Also, we were out of jalopeños, but since we grow our own chilies, we had plenty of those. Give it a try sometimes. The taste of the blue cheese is crucial. If it’s too mild, it doesn’t work, but it doesn’t work either, if it’s overwhelming.
I’ll be honest with you. There’s no Spanish pizza in Spain. Really. This recipe is stolen from a Latin American pizza restaurant I visited years ago, but it was so good that we still do it every now and then.
We’ve learned that it really doesn’t matter what you’ll have on your pizza as long as your dough and sauce are perfect. Not just perfect, the best! You can serve a used kitchen towel with a pizza sauce as long as the pizza sauce works. Making your own sauce is not that big a thing. It’s basically a tomato sauce which you can use for
pasta (add basil)
pizza (add oregano)
to make ketchup (add vinegar and a bit more sugar)
Since we were making pizza, our choice of spice was oregano. We would have preferred fresh oregano, but it wasn’t available. So we settled for dried oregano.
When you’re making a tomato sauce there are only four ingredients that are needed for the base: onion, garlic, tomato and sugar. Yes, sugar. When you’re dealing with tomatoes you’ll need some sugar (or honey) to cut the bitterness of tomatoes. When the balance is right between bitterness and sweetness, season the sauce with proper sea salt and freshly ground black pepper. You’ll get it right by adding little by little more salt and pepper, stirring and tasting. When everything is about right, add the oregano to the taste (or vinegar or basil depending what you using the sauce for).
Even though (as your might have already noticed) we are not fond of canned ingredients a canned tomato paste works quite nicely for this sauce. At least here in Spain it’s quite simple: it’s only tomato sauce without any seasoning which is heavily reduced. It brings nice flavor and color to the sauce. But it’s not necessary. The flavor of the sauce is works, but color might be a bit pale without it.
Ingredients for The Pizza Dough
700 g (25 oz) of all-purporse flour – harina de trigo
3,5 dl (1.5 cups) of hand-warm water – agua
1 pack of dried yeast – levadura
2 teaspoons of sea salt – sal marina
0,5 dl (1/4 cups) of olive oil – aceite de oliva
Mix the handö-warm water with dried yeast. Add olive oil and salt. Put the mixture into kitchen robot (or do it by hand, it doesn’t matter) and start adding flour little by little. Kneed for about 10 minutes. Cover the pot with kitchen towel and let it rest at least for 20 minutes.
Soften the diced onions and garlic in olive olive oil. Add cubed tomatoes. Remove the skin from the tomatoes, if you will. Leave one tomato for the slicing on top of the pi5 zza. Let the sauce simmer for about 10 minutes while stirring every now and then. The liquid from the tomatoes separates making the sauce. Add the tomato paste, sugar, salt, pepper and oregano. Cook for additional 20 minutes more while preparing the dough and frying chorizo (if needed).
If the chorizo is fresh and uncooked, slice it into 5 mm (1/5″) slices and fry from both sides until golden brown. This removes the excess grease from the sausage. Grate some Manchego cheese ready and slice the green paprika into sticks.
Preheat the oven to 225 ºC (450 ºF).
Flatten the dough to a baking tray which is covered with baking paper. Spread the tomato sauce on top. Place the toppings in the following order (refer to the pictures below):
Bake in the oven for 10 minutes until the edges of the pizza begin to brown.