Kathy and Michael Melvin, Testers and Tasters
This is an alternative quick pizza base and equally tasty and nutritious mixture it is smoother than some of the Rosti recipes so may appeal to more fussy eaters. It is very green and medium golden brown when cooked. It would work with just cauliflower if a lighter finish is required, but it is a great way to hide a green vegetable.
Testers and Tasters Feedback
“Tasty base for vegetable toppings.”
“Very tasty and scored 83 with a fresh parsley and nut topping. We had it for lunch on its own was very filling.”
“Tasted nice with mixed vegetable topping. I added some chilli as well.”
Photo:
Michael Melvin, Tester and Tasters
Serves 4-6
Plants: 4-6
Preparation: 20-30 minutes Cooking: 15 minutes
GF V NF DF
Swaps
Chickpeas: other fairly dry beans would work with this recipe.
Cauliflower: frozen cauliflower rice to save time see note below.
Broccoli: mashed butternut squash or other firm vegetable.
If not vegan add 1-2 medium eggs to bind the mixture more.
Vegan Cheese: if non vegan pecorino, parmesan or other hard strong flavoured cheese.
Note:
This works best with fresh vegetables but if using frozen vegetables ensure they are drained of any excess liquid. Cooking in a microwave for 5 minutes will help.
Freezing
This base should freeze as a mixture. It may need some gram flour or other flour to soak up any excess moisture on defrosting.
Ingredients
100g cauliflower rice finely grated or blitzed in a food processor
100g broccoli riced, grated finely, or blitzed in a food processor
120g cooked chickpeas or half a 400g tin of chickpeas drained reserving the liquid to add to the mixture if required.
75g chickpea/gram/besan flour
1 tbsp ground chia, flax or camelina seeds
2-3 tsp of herbs or spices of your choice, oregano or mixed herbs works well
75g of vegan hard parmesan type vegan cheese.
2-3 tsp nutritional yeast
Salt and pepper to taste
Extra Virgin Olive Oil (EVOO) or Cold Pressed Sunflower Oil to oil pan
Method
Heat the oven to 220C, 200C fan, 400F, Gas 6
Grate or blitz in a food processor the cauliflower and broccoli.
Mash the chickpeas and mix them together with the cauliflower, herbs, chia, flax or camelina seeds, chickpea/gram/besan flour and blend together.
Add the eggs if using, or vegan option.
The mixture should form a firm dough (add more flour if needed) and leave to stand for 15-20 minutes in the fridge.
Spread your mixture onto parchment paper on a baking tray or pizza tray about ½ cm thick and press down firmly.
Par bake in the oven for 15 – 25 minutes until golden. Your Pizza base is now ready to receive the topping of your choice.
Note
Some testers found the vegan base a bit crumbly so making individual Pizza or base for your toppings might be easier to manage.
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