Low-Carb Cauliflower Pizza Roll
Die Low-Carb-Pizzarolle mit Blumenkohl von Spoonsparrow ist eine leckere kohlenhydratarme Version des Klassikers.
Ingredients
- 600 g cauliflower (1/2 head)
- 200 g Emmental cheese, block
- 30 g spelt whole-wheat flour (2 tbsp)
- 3 eggs
- Salt
- nutmeg
- 80 g sun-dried tomatoes (soft)
- 1 clove garlic
- 30 g tomato paste (2 tbsp)
- 200 g chopped tomatoes (canned)
- Pepper
- 4 sprigs basil
- 150 g grated mozzarella cheese, 45% fat
Instructions
-
1.
Clean, wash, and roughly chop the cauliflower. Process in a food processor or pulse in a mini chopper until crumbly. Grate the Emmental cheese.
-
2.
Mix the cauliflower with cheese, flour, and eggs in a bowl, seasoned with salt and a pinch of freshly grated nutmeg. Spread the cauliflower mixture on a baking sheet lined with parchment paper. Bake in a preheated oven at 180 °C (160 °C convection; Gas: Mark 2-3) for 20 minutes until golden brown. Remove from the oven, flip onto parchment paper, remove the first layer of paper, and let the cauliflower base cool for about 5 minutes. Re-line the baking sheet with parchment paper.
-
3.
Finely chop the sun-dried tomatoes; peel and chop the garlic. Combine both with tomato paste and chopped tomatoes, season with salt and pepper. Wash, dry, and strip the basil leaves.
-
4.
Spread the tomato mixture on the base, sprinkle with basil, and spread mozzarella over it. Carefully roll up the base using the parchment paper and bake in the oven for another 15 minutes until the cheese is melted. Remove the pizza roll from the oven, let it rest for 5 minutes, and slice.
