I’ve been wanting to find a gluten-free pizza base for a long time, but the problem is that most recipes use pre-made gluten-free flours that have a lot of unhealthy additives or use hard-to-find ingredients. That’s why I love this cauliflower pizza dough, it’s perfect, it’s delicious, it’s crispy, healthy and the ingredients are easy to find. If you don’t like cauliflower, don’t worry because it hardly adds flavour, listen to us, we’re sure you’ll like it!
You only need cauliflower, rice flour, chickpea flour and flax seeds, luckily they can already be found in almost any supermarket. You can also try with another flour that you have at home, just add more or less quantity, because each flour needs a different amount of liquid, in this case, flax seeds with water and cauliflower, which although it is solid has a high water content.
- 3 taza de coliflor (500 gramos)
- 3 cucharadas de semillas de lino + 9 cucharadas de agua
- 1 taza de harina de arroz (150 gramos)
- 1 ó 2 tazas de harina de garbanzo (100 ó 200 gramos)*
- 1 cucharadita de sal (opcional)
- 16 tomates cherry
- 16 aceitunas negras
- Aceite de oliva virgen extra
- Preheat the oven to 200 ºC or 390 ºF.
- We have to chop the cauliflower, we are not going to use the stem or hard part, we can save it to make a soup or a cream, we will only use the softest parts . Put the cauliflower in a food processor until it is as small as possible, as if it were couscous. You may have to do it in steps, because it is a lot of cauliflower and the blades of your blender or food processor can get stuck.
- Put the cauliflower in a pan without oil and brown it for about 5 minutes, stirring from time to time so that it does not stick. Let stand until cool. We have to remove the water from the cauliflower, for this we put it in a napkin, gauze or bag to make vegetable milk and we have to squeeze it to remove as much water as we can.
- Put the flax seeds and the water in the blender, mix and let stand for at least 5 minutes.
- In a bowl put the cauliflower, the flax with water, rice flour (150 grams) and a cup of chickpea flour (100 grams). You can also add salt or some spice or herb if you want. We mix with our hands. If the dough is very sticky and difficult to handle, you can add more chickpea flour little by little until it has the right texture, we add two cups in total (200 grams). To finish kneading the dough more easily, you can do it on a floured table.
- We shape the pizzas with our hands or with a floured rolling pin and place them on a tray oven with baking paper. Bake for about 25 minutes or until golden brown.
- Remove the pizzas, spread the hummus, add the chopped tomatoes and black olives and the oregano. Bake for another 10 minutes.
- Sprinkle a little olive oil on top and serve.
* The amount of chickpea flour can vary depending on the water content of the cauliflower.