Makes: 6 wraps
INGREDIENTS: ~ 1 medium head of califlower ~ herbs of choice (I used oregano and herbs de provence) ~ 1 egg ~ salt ~ toppings of choice: I used cherry tomatoes, grilled zucchini and eggplant, crescenza (a type of soft cheese), grated pecorino, artichokes and sundried tomatoes INSTRUCTIONS: Start by blending one medium head of cauliflower worth of florets until it resembles couscous. Place in a microwave safe bowl and cover with appropriate microwave plastic foil and microwave for 4 minutes. Carefully remove the foil (boiling steam will come out so make sure to not burn yourself), and let it cool for a few minutes, stirring to make this process faster. Preheat oven to 230 degrees Celsius. Once the cauliflower has cooled off a bit, using a kitchen cloth (like the ones used to make jam), squeeze as much water out of it as possible. Place the califlower mush in a bowl and mix with salt, herbs of choice, the egg. You might need to add some flour if it seems too liquidy. Line a round baking tray with parchment paper and spread the mix (it should be 1/2 cm thick or a bit less). Place in the oven and cook at 230 degrees for 12 minutes until golden brown, then add toppings of choice and cook for another 5 minutes! If you do not wish to cook your toppings than cook the base for 15 minutes before adding them and eating the pizza! |