Cauliflower pizza is perfect for everyone who needs to eat gluten-free, low-histamine and prefers a low-carb diet. This is my version of a low-histamine cauliflower pizza.
WHAT DO YOU NEED? (Enough for 2 people)
1 kg cauliflower
3 cloves garlic
1/2 red pepper
1/2 yellow pepper
1 egg (or 2 egg yolks, egg white is not low-histamine!)
2 handfuls basil
1 handful almond
250g mozzarella (if needed – lactose-free)
some dried oregano, basil, salt and pepper, olive oil
Preheat the oven to 260ºC. If you are using fresh cauliflower, steam it for a few minutes on water. If using frozen cauliflower, cook it for 3-4 min.Pour the cauliflower into a large food processor fitted with an “S” blade. (you will need to repeat this since there is a lot of cauliflower). Process until a rice-like texture is created.
Pour the cauliflower into a large food processor fitted with an “S” blade. (you will need to repeat this since there is a lot of cauliflower). Process until a rice-like texture is created.
Put cauliflower “rice” to a clean, thin dishtowel (do it in batches, 3-4 times), twist the dishtowel and squeeze the water out of the cauliflower. Letting the water out will make your cauliflower pizza crust dry.
Take a large bowl and mix the cauliflower “rice”, egg and small cut mozzarella (100g). Mix it really well. Add the spices to your taste – dried oregano, basil, salt and pepper.
Press the dough out into a baking sheet and form a pizza shape.
Bake for 25-35 minutes at 260ºC, until dry and golden. You can also flip the crust so the crust over after 20 min so the other side gets nice and dry, but it is not necessary.
While baking prepare your pizza sauce and toppings:
Put fresh basil, 50g of mozzarella, garlic, almonds, some olive oil into a food processor and blend it together. (if too dry – add a bit of water)
Cut your veggies the way you like them. Zucchini, peppers, carrots, onions (anything you like on your pizza).
Take out the crust after baking it, spread the sauce on it. Add 100g of mozzarella and your veggies on top. Sprinkle with some olive oil, salt and pepper.
Bake for another 10 min, or until the veggies are fully baked.
Enjoy your wonderful low-carb, low-histamine pizza!
Let me know how you like it and if you make it, don’t forget to post a photo to Instagram and tag me under @histaminefreelife