Maybe this will be your Halloween Pizza or any other day pizza to better your health instead of running for the wheat. It's a different kind of pizza but I like the flavors cause I really like pumpkin. With this recipe you can get really creative on what you want on the pizza.
Ingredients: 2-3 servings
Bottom:
1 cauliflower head
1 cauliflower head
1 egg
1 dl Manchego or Chevrette cheese
1 teaspoon freeze-dried oregano
1 teaspoon sea salt
1 teaspoon sea salt
Toppings:
2 tbsp coconut oil
2 tbsp coconut oil
divided, 1⁄2 cup diced butternut squash (small dice)
1⁄2 small salad onion thinly sliced
¼ cup pine nuts
1⁄4 dl grated/crumbled chevrette cheese or manchego cheese
1⁄4 dl grated/crumbled chevrette cheese or manchego cheese
2 tbsp freeze-dried chopped parsley
1/2 a Red pepper and cherry tomatoes
This is how you do it:
Preheat the oven to 175 degrees,
and grate the cauliflower in a blender into rice form.
Boil water and add the cauliflower rice. Cook for 4-5 minutes.
Remove from heat and strain. Squeeze as much water out of the cauliflower with a kitchen towel but be careful as it is hot.
When done, place the cauliflower in a bowl and add the egg, goat cheese, oregano, and salt.
Mix well.
Spread the mixture on a baking sheet covered with parchment paper or silicone sheet until it is "as thick/thin and round as a pizza.
Bake until golden brown, 30-35 minutes.
Heat 1 tablespoon of coconut oil in a skillet over medium heat while the pizza is baking.
Add onion and pumpkin and saute for 5-10 minutes or until soft, adding water if needed. Remove from pan.
When the pizza base is ready, remove it from the oven and brush the base with the remaining coconut oil.
Add the contents you sauteed and put them back in the oven to melt the cheese for 5-10 minutes.
Of course, you can also add sugar-free cured ham and top it with an arugula when you serve.
Have a nice meal!
With love
Camilla Hiller
Dreamcoast
