Thursday, 10 July 2014

Beetroot, Red Onion, and Pine Nut Pizza With Cauliflower Base

Oh geez - Just realised it's been over a week since I last posted! Sorry!

However, I will do my best to make it up with a couple of quick-fire dishes.

My studies are taking up a lot of my spare time lately, and now with the kids on school holidays there is even less quiet time in the house! We've been having lots of fun though - just got back from a couple of days over on Waiheke where we rode out the crazy storm that has been lashing the North Island - we even had the power out for about a day, and the ferries were cancelled so we were trapped! The kids had a ball though, and they enjoyed a change of scenery as well as a couple of wild, windy walks on the beach to blow away the cobwebs.

My last post on Facebook was for a delicious meat-free pizza dish that I whipped up for lunch last Monday as part of our Meat-Free Monday challenge - it was delicious! The base was a cauliflower pizza base which is a fantastic alternative to the typical doughy bread base of a traditional pizza, and adds an extra vegetable element to the meal. I then topped the base with a mix of red and yellow beetroot, pickled red onions, harissa paste, pine nuts, garnished with fresh basil and avocado. So yummy, and nice and filling. You could have this for lunch, or dinner and could easily add some meat or seafood if you wanted to bulk it up a little and add a little more protein content.

The pizza is free of gluten, grains, dairy, nuts, soy, and sugar.

Served with a fresh green lettuce, a light healthy lunch, or add extras for a delicious dinner

The base, pre-topping


Beetroot, Red Onion, and Pine Nut Pizza with Cauliflower Base

Gluten-free, grain-free, dairy-free, nut-free, soy-free, sugar free

Ingredients:

Base
2 cups cauliflower rice (approximately 1/2 medium head of cauliflower, whizzed until ‘riced’ in a blender or food processor)
2 cloves garlic, grated (or 1/2 tbsp garlic powder)
1 tbsp dijon mustard
1 tbsp dried mixed herbs, or herbs of your choice
1 egg + 1 egg white, lightly beaten
2 tbsp coconut flour (or flour of your choice, but you may need to add a little more if not using coconut, as coconut flour is particularly thirsty)
2 tbsp psyllium husk (optional)
2 tbsp flaxseed meal (optional)
salt and pepper to taste
Note: If you choose not to add the psyllium or flaxseed meal you may like to add a couple of extra tbsp of flour

Toppings
1/2 red onion, thinly sliced
1 tbsp salt
1 tbsp apple cider vinegar
2 tbsp harissa paste
1/2 red beetroot (pre-roasted or steamed), sliced
1/2 yellow beetroot (pre-roasted or steamed), sliced
2 tbsp pine nuts
fresh basil/avocado to garnish

Directions:


Base1. Preheat your oven to 180C, and line a baking tray with baking paper.
2. Start by ‘ricing’ your cauliflower if you haven’t already (place small florets of cauliflower in a food processor or blender and whizz up until a fine ‘rice’ forms). To save time, you may like to add the cloves of garlic in when you are whizzing up the cauliflower.
3. Place the cauliflower rice in a large bowl, and add the other ingredients (garlic - if you didn’t add it when blending the cauliflower, mustard, herbs, egg and egg white, coconut flour, salt, pepper, psyllium, and flaxseed meal). Blend until all ingredients are well combined.
4. Tip out onto the baking tray, and form into a pizza base shape
5. Bake for approximately 15-20 minutes until lightly golden. Remember, you will be baking it again once you put the toppings on, so you don’t want to get the edges too brown just yet.
6. Remove from oven and allow to cool on a wire rack if you are using later, or you can place your toppings on straight away and continue making your pizza as you like.

Toppings
1. In a small bowl, combine the sliced onion with the salt and vinegar. Leave to one side for about 10 minutes minimum, longer if possible. 
2. Rinse onions in fresh filtered water and squeeze to remove excess juice and place in a small bowl ready to pop on your pizza

To assemble:
1. Top your pizza base with the harissa paste, then the sliced beetroot, then sprinkle pickled onions and pine nuts over the top. 
2. Bake at 180C for about 15 minutes until base and toppings are all hot, and edges are golden brown. 
3. Remove from oven and serve topped with basil and avocado. 

Note - obviously the toppings I have in this recipe are suggestion...feel free to experiment and use any toppings you like!

Enjoy!

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