As I have mentioned in my post How to cook with a toddler? I don't always manage to follow recipes I am trying out. Often I get distracted and have to improvise when cooking.
School breaks are always a good time to try out something new to cook. I came across an interesting-looking cauliflower crust pizza recipe and just had to give it a go. I went on a shopping adventure with my daughter (that in itself is a whole new story ;) ) and managed to get all the ingredients. Exhausted but happy, we made it home just in time to start cooking. I unpacked all the ingredients and realized that be bought the wrong type of tofu! I didn't even know that there were different types of tofu! Thankfully, my friend was joining us for dinner so she brought THE RIGHT type of tofu along. She saved the day.
I began cooking and had such a great time chatting with my friend and playing with my daughter that I completely forgot to check the proportions of the ingredients listed. However, as a result I created an original recipe, that got the seal of approval in my household :) And THAT is not an easy task. Yay!
What you need:
For the dough:
1 large cauliflower
300g SILKEN tofu
4 tbs cornflower, plus extra as needed
1 tbsp olive oil, plus extra for drizzling
1 tbsp olive oil, plus extra for drizzling
pinch of salt and pepper
1tbsp of dried oregano (optional)
Toppings:
1tbsp of dried oregano (optional)
Toppings:
MEAT option VEGAN option
5-7 slices water-thin ham 7-8 cherry tomatoes
50g mushrooms 100g grated vegan mozzarella
handful pitted black olives 50g fresh spinach leaves
100g grated mozzarella
METHOD:
Boil water in a medium pot.Place the cauliflower florets in a food processor or pulse in a blender until rice-like in texture.
Add the grated cauliflower to boiling water and cook covered for 4-5 minutes until tender.
Drain the cauliflower through a muslin or a thin table cloth. Wrap tightly into a ball-shape twist well to squeeze out any excess water.
Preheat oven to 200 degrees C / 40 degrees F / Gas mark 6
Tip the cauliflower in a bowl and add the silken tofu, cornflower, salt and oregano.
Mix until combined well and mo longer sticking to your hands. Add more cornflower if necessary.
Line a baking tray with baking paper. Spread the dough over the tray and brush lightly with olive oil. (alternatively use oil spray)
Bake in the oven for 25-35 minutes until dry and golden-brown.
Remove from the oven and top with your preferred toppings.
Return to the oven and bake for another 7-10 minutes or until the cheese is fully melted.
Serve on its own or with a side salad.
Boil water in a medium pot.Place the cauliflower florets in a food processor or pulse in a blender until rice-like in texture.
Add the grated cauliflower to boiling water and cook covered for 4-5 minutes until tender.
Drain the cauliflower through a muslin or a thin table cloth. Wrap tightly into a ball-shape twist well to squeeze out any excess water.
Preheat oven to 200 degrees C / 40 degrees F / Gas mark 6
Tip the cauliflower in a bowl and add the silken tofu, cornflower, salt and oregano.
Line a baking tray with baking paper. Spread the dough over the tray and brush lightly with olive oil. (alternatively use oil spray)
Bake in the oven for 25-35 minutes until dry and golden-brown.
Remove from the oven and top with your preferred toppings.
Serve on its own or with a side salad.
Serves: 2 people
Preparation time: 10-15 mins
Baking time: 25- 35 mins
TOFU AND CAULIFLOWER PIZZA
What you need:
For the dough:
1 large cauliflower
300g SILKEN tofu
4 tbs cornflower, plus extra as needed
1 tbsp olive oil, plus extra for drizzling
pinch of salt and pepper
1tbsp of dried oregano (optional)
Toppings:
MEAT option
5-7 slices water-thin ham
50g mushrooms
handful pitted black olives
100g grated mozzarella
VEGAN option
7-8 cherry tomatoes
100g grated vegan mozzarella
50g fresh spinach leaves
7-8 cherry tomatoes
100g grated vegan mozzarella
50g fresh spinach leaves
METHOD:
- Boil water in a medium pot.
- Place the cauliflower florets in a food processor or pulse in a blender until rice-like in texture.
- Add the grated cauliflower to boiling water and cook covered for 4-5 minutes until tender.
- Drain the cauliflower through a muslin or a thin table cloth. Wrap tightly into a ball-shape twist well to squeeze out any excess water.
- Preheat oven to 200 degrees C / 40 degrees F / Gas mark 6
- Tip the cauliflower in a bowl and add the silken tofu, cornflower, salt and oregano.
- Mix until combined well and mo longer sticking to your hands. Add more cornflower if necessary.
- Line a baking tray with baking paper.
- Spread the dough over the tray and brush lightly with olive oil. (alternatively use oil spray)
- Bake in the oven for 25-35 minutes until dry and golden-brown.
- Remove from the oven and top with your prefered toppings.
- Return to the oven and bake for another 7-10 minutes or until the cheese is fully melted.
- Serve on its own or with a side salad.
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