Cauliflower crust pizza with smoked salmon
Time: 40 min. preparation time, 20 min. baking time
Nutrition: Calories ca 1214 / Protein 86g / Carbohydr. 21g / Fat 87g
Ingredients (2 servings)
|250 g||shredded cheese|
|2 tsp||chia seeds|
|100 g||almond flour|
|300 g||smoked salmon|
|5 tbsp||pine nuts|
|dill for garnish|
large saucepan, baking sheet, hand masher, oven, fine grater, large bowl, parchment paper, cutting board, knife, rolling pin
The aroma of smoked black tea pairs perfectly with pizza topped with smoked salmon.
Preheat oven to 180°C/350°F. Cut cauliflower into small florets. Fill a large saucepan half full with water, bring to a boil, add cauliflower and salt, and cook for approx. 8 – 10 min. until tender. Remove from heat and drain.
large saucepan, oven, cutting board, knife
300 g cauliflower / salt
Now, place cauliflower in a large bowl and puree using a hand masher. Add grated cheese, egg yolk, chia seeds, oregano, and almond flour to bowl. Season to taste with salt and pepper. Mix thoroughly to form into dough.
hand masher, large bowl
250 g shredded cheese / 2 egg yolks / 2 tsp chia seeds / 1 tsp oregano / 100 g almond flour / salt / pepper
Place dough between two sheets of parchment paper and roll out using a rolling pin. Discard top layer of parchment paper, transfer to a baking sheet, and bake in preheated oven at 180°C/350°F for approx. 15 – 20 min.
baking sheet, oven, parchment paper, rolling pin
Spread ricotta evenly over crust. Then, top pizza off with salmon, shrimp, pine nuts, and freshly grated horseradish. Garnish with fresh dill.
160 g ricotta / 300 g smoked salmon / 150 g shrimp / 5 tbsp pine nuts / 2 tbsp horseradish / dill for garnish