Cauliflower Pizza with Flaxseed, Spinach and Parmesan

Ingredients

• 250 g cauliflower (washed, trimmed and sliced thin)
• Salt
• black pepper (freshly ground)
• 20 g crushed flaxseed
• 1 tbsp partially defatted almond flour (12 g, available at health food stores)
• 80 g Emmental cheese (grated)
• 1 organic free‑range egg (large)
• 1 tbsp Olive Oil
• 150 g young spinach leaves (trimmed, washed and drained in a sieve)
• Salt
• black pepper (freshly ground)
• 1 spring onion (50 g; trimmed, washed and sliced into fine rings)
• Nutmeg (freshly grated)
• 200 g mixed tomatoes (washed, stems removed and sliced thin)
• 30 g Parmesan (shaved into flakes)
• olive oil (for drizzling)

Instructions

1. 1.

   For the crust, gradually pulse the sliced cauliflower in a food processor until it resembles rice grains. Transfer the cauliflower flour to a large non‑steroidal pan, season with 2 pinches of salt and cook over medium heat for 12–14 minutes until tender, stirring frequently so nothing sticks. Remove from the pan into a bowl, season with 2 pinches of pepper and let cool slightly. Preheat the oven to 180 °C (fan) and line a baking sheet with parchment paper.

2. 2.

   Add flaxseed, almond flour, Emmental and egg to the cauliflower mixture, stir until homogeneous, then season again with salt and pepper. Divide the dough into six portions and shape each into a ball with damp hands. Flatten each ball slightly in your hand and place them side by side on the baking sheet, flattening again. Bake the crusts in the middle of the oven for about 20 minutes until golden brown.

3. 3.

   Meanwhile, heat olive oil in a pan, add spinach, season with one pinch of salt and pepper and cook for 1 minute until wilted. Add spring onion rings, stir briefly and finish with a touch of nutmeg.

4. 4.

   Remove the crusts from the oven (do not turn it off!), spread the spinach mixture evenly over each, top with tomato slices, bake in the oven for another 2 minutes, then remove. Sprinkle grated Parmesan evenly and drizzle with olive oil.