A delicious, unique, gluten free, healthy crust pizza just made right with all the perfect toppings which sets well for an awesome ekadashi meal.
Makes Large thin crust pizza and a small pan cheese burst pizza
1 medium cauliflower
2 medium sized boiled potatoes
5 cups shredded mozzarella cheese
toppings : pineapples, olives, tomatoes, bell peppers
olive oil to drizzle
1 tablespoon salt
2 teaspoons mixed Italian herbs
chili flakes to sprinkle
For the sauce :
1/2 cup tomato paste/crushed tomatoes/ 1 cup tomato puree
2 tablespoons brown sugar
8-10 basil leaves
salt as per taste
Process : In a pot of boiling water, add the cauliflower florets and boil just for 2 minutes by covering the pot with a lid. Remove the florets out in a big bowl and let them cool down completely. By this time blend all the ingredients of the sauce into a smooth paste (you may add either few tbsps of water or little olive oil).
Pulse the florets in a processor into a crumbly texture and mash the boiled peeled potatoes in it. Add salt , herbs and mix well.
Process ; Here if you want a little thicker crust make around 12 inches or else 14 inches. You may also use a bigger cauliflower instead of medium sized one.
Preheat the oven on 400F and on a parchment paper start adding portion of the mixture on it. Pat and spread the mixture evenly to form the round crust shape. Keep some mixture for the small cheese burst pizza. Place the big pizza crust on a pizza try and bake in the oven on 375F until the sides turn brown (This should take approx. 30 minutes).
During this time start with the cheese burst pizza. Grease a cast iron pan with olive oil and start spreading the mixture in similar manner as to cover the inner circumference of the pan. Keep heat on very low and cook nicely until sides are golden brown, a border lining will be formed. Brush some oil on the top surface to avoid cracking, add some cheese all over the top and let it melt. Once melted divide into 4 halves, flip gently and cook the base on low heat. With the help of a spatula gather the base so that it again forms a circle shape together. Once base is brownish red, flip to the other side. Spread pizza sauce on top and add the toppings, chili flakes and some cheese again. Let that melt and the base part cook well then turn off the stove.
Remove the big pizza out from the oven, brush the sauce generously , add some cheese, toppings , cheese again and chili flakes. Bake again until cheese melts and then broil for 30 seconds until cheese turn little golden from top. Remove out and let it cool down little bit and then slice them in equal parts.
Both pizzas are ready to serve.
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