GLUTEN-FREE PIZZA

Ingredients

450 g cauliflower
10 g ground chia and flax
125 g water
Salt to taste
4 g garlic powder
3 g oregano
4 tablespoons crushed tomato
3 sliced fresh mushrooms
5 Cherry tomatoes
Fresh spinach
4 g dehydrated dulse

Prepared by

Hydrate the dulse in 500 ml of cold water for 10 minutes
2. Mash the cauliflower until it has a texture like couscous.
3. Put it in a pan with 1 glass of water and a little salt and let it simmer for about 15 minutes. Allow to cool.
4. Pour into the center of a clean cloth, bring the corners of the cloth together and begin to press to drain off as much water as possible.
5. Then dump the resulting dough in a bowl and mix with the crushed flax and chia seeds, which we have previously left to soak in half a glass of water until they take a dense and gelatinous texture.
6. Add a pinch of salt, garlic powder and oregano. Mix well.
7. Place baking paper on the baking tray and place the dough. Flatten the dough with your fingers and give it a rounded shape. Do not leave the dough too thin, otherwise it could break.
8. Bake in a preheated oven at 180°C and let it bake for about 15 minutes in the middle part of the oven. Take it out, put another piece of baking paper on top and turn it over to bake on the other side. Carefully peel off the baking paper and put back in the oven for 10 minutes in the lower part of the oven.
9. Remove and place the toppings: crushed tomato, sliced mushrooms, cherry tomatoes, ricotta and sweet seaweed. Bake for about 15 minutes more.
10. Place the pizza on a plate and decorate with the raw spinach leaves and it is ready to taste!