This recipe is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Dietary Fiber, Vitamin B6, Magnesium and Phosphorus, and a very good source of Vitamin C and Manganese.
Serves 8
500 g cauliflower greens (outer leaves of a cauliflower), organic (chopped) (first trial attempt I used 1500 g frozen leaves and microwaved on high to defrost)
150 g buckwheat, flour, organic
2 tbsp. chia seeds, organic (+ 8 tbsp. water)
100 g apple puree, bramley, homemade
1 tbsp. tamari, organic
1 lemon, organic (juiced)
1 tsp. oregano, dried, organic
1 tsp. basil, dried, organic
Place the chia seeds in a bowl and add 8 tablespoons of H2O, allowing to sit for ~ 10 minutes, until all the H2O is absorbed and the chia has formed a gelatinous substance.
Place the cauliflower greens into a glass microwavable dish, cover and place into the microwave. Cook the cauliflower greens on a high heat setting for 5 minutes. Check to ensure all the ice crystals have melted (if using from frozen stores), if not, heat on high for a further 5 minutes.
Transfer the cauliflower into a food processor. Blend. Remove the 'crumbed' cauliflower greens from the food processor and transfer to the centre of a tea towel upon the worktop. Enclose the contents and knead out the excess H2O - needs to be as dry as possible.
Transfer the 'crumbed' cauliflower greens back to the food processor. Add the chia seeds (which should have now formed a gel), apple puree, lemon juice and tamari. Process until everything is evenly blended. Add the buckwheat flour and dried herbs. Process together until well combined and a pliable dough has formed.
Transfer the ball of dough onto a silicone baking sheet and place a sheet of clingfilm over the top. Using a rolling pin, roll out the dough to the size of the baking sheet of choice; achieving a thickness of ~ 5 mm. Trim away any excess dough and set aside to use for a second pizza crust. Using a measuring device, divide the crust in half vertically - creating an indent into the dough on one side - repeat in the same way on the opposite side so the points are aligned. Using a guide to join the two points (marking the middle of the crust) slice through using a rotary pizza cutter.
Repeat this same action horizontally in order to produce 4 identical pizza crusts which can be perfectly stacked together and frozen. Finally using a wide pronged fork, pierce the dough several times all over before baking in a 200'C oven for 20 mins. Remove crust from the oven after the 20 minutes and delicately peel away the silicone baking mat from the base.
Return the crust to the oven with the underside of the crust now exposed to the heat of the oven and bake for a further 10 mins. Once the base is firm and ever-so-slightly crispy, remove it from the oven and leave to cool. Store in the freezer in 4 slice batches.
Simply top each crust portion with your unique medicinal formula that posses the benefits to heal and support the body.
Notes:
This recipe yields two rectangular trays and excess. x 8 small rectangular portions.
Amended source:
Cauliflower Crust Pizza | Deliciously Ella
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