Cauliflower Lupine Pizza with Corn and Arugula
The gluten‑free cauliflower lupine pizza with corn and arugula from Spoonsparrow tastes just as good as the original!
Ingredients
- 1 Cauliflower
- Salt
- 10 g ground flaxseed (1 tbsp)
- 250 g Gouda cheese (45% fat in solids)
- Pepper
- chili powder
- 50 g sweet lupine flour
- 50 g almond flour
- 1 egg
- 200 g lupine fillet
- 150 g corn kernels (drained weight; jar)
- 20 g arugula (2 handfuls)
- 4 tomatoes
- 50 g mozzarella cheese (40% fat in solids)
Instructions
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1.
Clean, wash and cut the cauliflower into florets, then pulse in a blender until fine. Cook the cauliflower rice for 1 minute in boiling salted water, drain, rinse with cold water and let it drain. Mix flaxseed with 3 tsp of water. Grate the Gouda cheese.
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2.
Combine the cauliflower with 200 g of cheese, salt, pepper, a pinch of chili powder, lupine and almond flour in a bowl. Add the egg and flaxseed mixture and mix well. Divide the dough into four portions; place two portions on a baking sheet lined with parchment paper at least 2 inches apart and shape into round flatbreads. Bake the pizza bases in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 12–15 minutes, one after another.
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3.
Meanwhile slice the lupine fillet thinly. Drain the corn and let it dry. Clean, wash and pat arugula dry. Wash the tomatoes and cut them into thin slices. Cut the mozzarella into very small pieces.
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4.
Sprinkle the remaining Gouda over the pizzas and top with lupine fillet, tomato slices and corn kernels, then sprinkle with mozzarella. Bake in the oven for another 10–12 minutes. Remove, lightly grind pepper over the tops and serve garnished with arugula.
