Ingredients
For the crust:
- medium head of cauliflower;
- 2 eggs (vegan: 2 tbsp chia or ground flaxseeds soaked in water);
- 1 tsp. crumbled white cheese/parmesan/mozzarella (vegan: tofu or nut cheese);
- salt to taste;
For the topping:
- 1 large tomato;
- 3-4 cloves of garlic;
- 1 tbsp. olive oil;
- 4 medium mushrooms;
- 1 tsp. arugula;
- 15 -20 cherry tomatoes;
- 1 tsp. parmesan/mozzarella (vegan: tofu);
- small head of onion (optional);
- basil, rosemary, and black pepper to taste (optional).
Directions
- Coarsely grate the cauliflower florets;
- Whisk the eggs (vegan: soak the flaxseed/chia seeds in water until you get an egg-like mixture);
- Mix the eggs with the cauliflower and the cheese until you get a "dough";
- Spread the "dough" in the pan on baking paper and form a layer about ½ cm thick;
- Bake for 20 minutes in a preheated oven at 200°C;
- Prepare tomato puree from the tomato, garlic, and olive oil;
- Spread the baked layer with tomato puree and garnish with mushrooms, onion, cheese, and cherry tomatoes;
- Bake for another 10-15 minutes in a preheated oven at 200°C;
- Serve with fresh arugula and olive oil.