Page 19 - More than Green Beans

Gluten & Wheat free Cauli ower Base Pizza
Directions
Place all the dry ingredients- Cauli ower, Flax seeds, and Flours in the food processor. Add the Chia seeds and a li le salt.
Blend un l it forms a so dough. If it is too wet add a li le more of the our.
Remove from food processor, handle very carefully. Roll in a li le garbanzo/chickpea our, wrap in cling lm, or wax paper and place in the fridge for at least 20 minutes.
Remove from the fridge and roll into at rounds in a li le Chick Pea Flour. This is a delicate dough, it has no gluten so it is a di erent consistency to tradi onal pizza dough, handle carefully.
Cook for 10 minutes, on wax paper, un l the mixture no longer looks wet, it may, take longer than 10 mins depending on the consistency of your dough. Turn over with a spatula and cook for a further 10 mins, again un l the dough looks dry.
Remove from the oven. Spread the tomato paste on top and add the fresh sliced tomatoes, olives and capers, and basil leaves. Bake again in the oven for a further 15/20 minutes, remove from the oven and serve.
19
Recipe 13
1lb/500g Raw Cauli ower, processed with ‘S’ blade
1Tablespoon Chia Seeds, soaked in wa- ter for 10 mins
1 Tablespoon Ground Flax Seed 1oz/25g Quinoa Flour
1oz/25g Garbanzo Bean/chickpea Flour
1 Tablespoon Olive Oil
For the topping
2 Tablespoon Tomato Paste 2 Fresh Tomatoes
Few Black olives
Few Capers
Few Fresh Basil Leaves
Ingredients
For the Base