CAULIFLOWER PIZZA CRUST

INGREDIENTS FOR CRUST

500 gm cauliflower 3 tbsp flax seeds 150 gm rice flour

100 gm chickpea flour

2 to 3 tbsp hummus Handfull of cherry tomatoes

4 to 5 black olives

½ tsp oregano

Extra virgin olive oil as required

Salt to taste

Water as required

METHOD FOR HUMMUS

Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.

Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas. Use as required.

INGREDIENTS FOR HUMMUS

200 gm soaked and boiled chickpeas

2 tbsp or more lemon juice

2 crushed garlic cloves, 1 tsp ground cumin Pinch of salt

1 tbsp tahini ( sesame seed paste)

4 tbsp water

2 tbsp extra virgin olive oil

1 tsp paprika

METHOD FOR CRUST

Preheat the oven to 200 º C. Cut off the florets of the cauliflower, place the florets in a blender or food processor and pulse until you get crumbs. Place the crumbs in a non- stick pan and cook them over medium heat for about 5 to 10 minutes. Stir constantly. Cool to room temperature, place it in a muslin cloth or strainer to remove as much water as you can. Place the flax seeds and the water in a blender and blend until smooth. Let it stand for at least 5 minutes.

In a big bowl, add the cauliflower crumbs, flax seeds, rice flour and chickpea flour.

Season with salt and herbs. Mix well. Place the pizza crusts onto a baking sheet with baking paper. Bake in a preheated oven for about 25 minutes or until golden brown. Spread the hummus, on crust add the tomatoes, olives and oregano and bake again for 10 minutes. Drizzle olive oil and serve.