number 6 |
main dish |
during the week |
Make your pie crust out of cauliflower. Because cauliflower is good for your bones and tissues and has an anti-inflammatory effect. Fact: The green leaf is full of calcium and is edible!
- 1 Cauliflower large, up to 1.2 kilos
- 100 g walnuts
- 100 g old cheese
- 2 Eggs
- 30 g flower or use cornstarch for gluten-free pizza
- 150 g old Dutch goat cheese thinly planed
- 4 Red onions
- 1 el olive oil
- 12 carrots
- 100 g spinach wild
- 12 zucchini flowers
- 100 g bacon strips
Preheat the oven to 200°C. Cut the cauliflower into pieces (you need 750 g cauliflower) and grind them with the walnuts and old cheese in parts in the food processor to a fine crumb. Beat the eggs and put them together with the cauliflower mixture and the flour in a bowl. Mix everything well and spread on a baking tray lined with baking paper to a rectangle of 1 cm thick (± 32×26 cm).
Bake the base in the middle of the oven for 15 minutes. Sprinkle with 50 g of the cheese and bake for another 15 minutes. Then increase the oven temperature to 250°C.
Meanwhile, cut the red onions into small parts and peel or scrape the carrots. Heat the olive oil in a pan and fry the onions for about 5 minutes on a medium heat. Boil the carrots in plenty of boiling water with salt for ± 5 minutes. Drain and pat dry. Wash the spinach. Cover the pie base with a layer of wild spinach. Divide the red onions, carrots and zucchini flowers over this. Sprinkle the rest of the cheese along with the bacon over the pizza.
Bake the sheet cake for another 15 minutes in the hot oven.
Nutritional value: | | |
Recipe: Eke Marien. Photography: Saskia van Osnabrugge. Styling: Jet Circles. Preparation: Jacqueline Pietrowski. Production: Dosia Brewer
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