Cauliflower Crust Pizza
(3 pizzas)

Instructions

Beetroot Hummus

1. In your blender: - chickpeas - rice oil - crushed garlic - baobab powder - tahini - lime juice from a wedge of lime (squeeze through a sieve) - pinch grey salt / Celtic salt to taste - some ground black pepper to taste
2. Turn off blender and stir well.
3. Now add to blender - boiled & chopped beetroot.
4. Turn on blender again and blend until smooth.
5. Approximately 4-6 days refrigerated shelf life in sealed pot.

Pizza Base

1. Mix crushed/broken flaxseed with 4 tablespoons of hot water and leave / put aside for 5-10 min.
2. In blender: Raw cauliflower coarsely cut and then finely grind. Turn blender off.
3. Now add: Gluten-free oats and rice oil blend to medium smooth.
4. Turn blender off, stir well.
5. Now add : Buckwheat flour, almond flour, almond milk. Mix briefly or stir well (blender off during stirring!)
6. Now add flaxseed mixture, stir well.
7. Add to the dough: Good pinch of gray salt / Celtic salt, some ground black pepper, good pinch of cardamom powder. Stir again.
8. Preheat the oven at 180 degrees .
9. On a baking sheet: Spread the dough into three equal round parts & press gently with the back of a spoon. Bake about 20-25 minutes or until they are golden brown.
10. Let cool slightly before adding some Beetroot Humus.
11. Toppings: Arugula, radish wafer- thin sliced, basil leaves, avocado drizzled with lime juice, sprouts of red cabbage . Stir-fry some mushrooms ( 3 min) in very little rice oil & very little gray salt.