Ingredients
Pizza Base
- 30 grams Parmesan cheese, cubed
- 270 gram Cauliflower broken into florets
- 2 tsp chia seeds
- 1 tablespoon olive oil
- 90 grams chickpea flour (besan flour)
- 1 egg
- pinch herbs, eg oregano, basil, thyme
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat Oven, 200C
- Turn to Sp 8 , drop 30gm parmesan onto spinning blades Sp8, whizz until fine crumbs, set aside.
- Add Cauli to the bowl, whizz 6 Seconds, Reverse, Sp5 (crumb it, don’t puree it).
- Spread cauli crumbs on the base of the varoma, add 600ml hot water to jug, place varoma on top and steam 14min, 100 degrees, Sp2.
- Run cauli under cold water to cool, squeeze out the water.
- Empty water from bowl, return the cauli and add all the remaining ingredients. Mix together, 20 secs, Reverse Sp3.
- Spread onto an oiled or lined pizza tray – this is actually the most difficult step as the mix is quite wet and sticky.
- Bake 200 ~15-20 mins until lightly browned. Remove from oven.
- Add favourite pizza toppings, return to oven, bake until cheese is golden.
Tip
Makes 2 8" Pizzas
For a dairy-free alternative you can omit the parmesan cheese and it still works really well.
If you double the quantities you need to whizz the cauliflower florets for a few extra seconds, spread the cauli crumbs over both levels of your varoma and give them an extra 3 minutes of steaming time.
For more photos and topping suggestions please visit my blog @
www.kirrinskitchen.com
As featured on the Thermomix Recipe Vault
Thermomix Model
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Recipe is created forTM 31
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Comments
Great recipe,loved it
I did change it around as on a strict low carb/low cal challenge. I used the foundation though on cooking times & I've published my very own variation thanks it was delicious!
Loved this - many thanks for posting
Made this last night. Very tasty! Milled my own chickpeas, 1 min on 9 was fine. Only thing i would do differently is add garlic & rosemary to the base.
Made this last night. It was so easy and delicious too! I doubled the recipe and only made 1 thick crust so it wasnt crunchy, next time I will make 2 crusts from 1 batch as the recipe suggests.
Yes you can mill your own chickpeas if you dont have besan flour handy. It's 3 mins on speed 10, up to a maximum of 250gm at a time.
The chickpea/besan flavour goes very nicely with the cauli but I imagine you could replace with an alternate flour like rice flour (or wheat flour if you don't need to be gluten free). I wouldn't use straight cornflour though.
PS. Apology for delay in answering, I didn't get a notification.
Kirrin of www.kirrinskitchen.com
Can you use something to replace the Besan Flour? Can you buy dried chickpeas and mill?
Tried this for dinner last night with a lovely head of organic cauli. Really easy and absolutely delicious. Can't wait to try other topping combinations <3
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