Cau­li­flower pizza bread

Ontario Gardener Magazine - - LOCAL DIRT -

In­gre­di­ents for the base:

1 head of cau­li­flower, chopped into smaller pieces 2 eggs

2 to 3 cloves fresh gar­lic, chopped

Salt and pep­per to taste

2 tsp hot pep­per flakes (op­tional)

Cut cau­li­flower into small chunks and add to a food pro­ces­sor or blender, blend­ing it into very fine pieces. Add in the eggs and spices and blend once more. You should have a rel­a­tively thick mix­ture that will spoon out of the blender or pour slowly. If it’s too thin, you can add corn­starch. If it’s too thick, add another egg.

Place mix­ture into the bot­tom of a sprayed pizza pan and push it out to the edges as you would pizza dough. If you pre­fer a thicker base, you can use a pie plate or deeper bak­ing tin. Bake in the oven at 325 F for 30 to 60 min­utes un­til it is cooked through. Cook­ing time will de­pend on the size and thick­ness of your “crust.” You can tell it is cooked if it has started to brown, and is not sticky to touch in the cen­tre.

Re­move from the oven and let the base cool while you pre­pare your top­pings.

Top­ping in­gre­di­ents:

1 cup jalapeno white ched­dar cheese, grated

1 small tomato, cut into thin slices

1 green pep­per, cut into thin slices

1 green onion, chopped olives (op­tional)

You can use plain cheese and make cheese bread, or add your favourite pizza top­pings with cheese. Place the pan back in the oven once your top­pings have been added and broil for 10-15 min­utes un­til the cheese is melted and slightly golden.

Re­move, let cool for five min­utes, cut and serve. I love adding chopped zuchinni to the base when we make gar­lic cheese “bread.” Yum!

A healthy al­ter­na­tive ideal for gluten free di­ets. It may take a few tries be­fore you get the crust the way you like it best, so al­ter­nate the in­gre­di­ent amounts if you need.

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