700g cauliflower, grated
40g ground flax seed
20ml extra virgin olive oil
30g nutritional yeast
150g ground almonds
1 tsp dried oregano
Maldon salt for seasoning
250gr cooked wild mushroom, sliced/ ripped
40ml olive oil
A few picked thyme leaves
½ garlic clove, finely chopped
2 sprigs of tarragon, picked
Salt and pepper
1 cauliflower pizza base
20g vegan cheese, micro-planed over the base
15g rocket
Drizzle of truffle oil
Cooked mushrooms
Pomegranate seeds
Using a box grater, grate the cauliflower and then transfer to a paper towel and press to remove any excess moisture. Steam it over a gentle heat with the extra virgin olive oil and seasoning for 4-5 minutes covered with a lid. Or cover in clingfilm and microwave until just tender, cooking at 750W for 2 minutes.
Let the cauliflower cool, then add the rest of the ingredients. Stir with a mixing spoon or your hands to thoroughly combine until you have a loose dough. Taste and adjust flavour as needed, adding a little water if it becomes too dry.
Preheat the oven to 180C and line 2 large baking trays with parchment paper, oil or spray to prevent the pizza from sticking. Take a large pastry ring mould if you have one or a ring from a springform tin and oil it well. Use your hands to carefully spread the dough out into a circle, keeping the crust no thicker than 0.5cm thick, leaving a slightly thicker edge to recreate a classic crust look. Bake for 2 minutes, then remove from the oven and carefully flip the crust. Return to the oven and bake for an additional 5-10 minutes until the edges appear golden brown and the centre feels firm to the touch.
Heat a large shallow frying pan on a high heat, add the oil, the mushrooms and seasoning to taste. Cook for 2-3 minutes, then add the garlic and thyme. Once cooked, mix with fresh chopped tarragon.
Layer the cooked mushrooms, rocket leaves, a few more mushrooms, pomegranate seeds, more cheese and finish with a drizzle of truffle oil.
700g cauliflower, grated
40g ground flax seed
20ml extra virgin olive oil
30g nutritional yeast
150g ground almonds
1 tsp dried oregano
Maldon salt for seasoning
250gr cooked wild mushroom, sliced/ ripped
40ml olive oil
A few picked thyme leaves
½ garlic clove, finely chopped
2 sprigs of tarragon, picked
Salt and pepper
1 cauliflower pizza base
20g vegan cheese, micro-planed over the base
15g rocket
Drizzle of truffle oil
Cooked mushrooms
Pomegranate seeds
Using a box grater, grate the cauliflower and then transfer to a paper towel and press to remove any excess moisture. Steam it over a gentle heat with the extra virgin olive oil and seasoning for 4-5 minutes covered with a lid. Or cover in clingfilm and microwave until just tender, cooking at 750W for 2 minutes.
Let the cauliflower cool, then add the rest of the ingredients. Stir with a mixing spoon or your hands to thoroughly combine until you have a loose dough. Taste and adjust flavour as needed, adding a little water if it becomes too dry.
Preheat the oven to 180C and line 2 large baking trays with parchment paper, oil or spray to prevent the pizza from sticking. Take a large pastry ring mould if you have one or a ring from a springform tin and oil it well. Use your hands to carefully spread the dough out into a circle, keeping the crust no thicker than 0.5cm thick, leaving a slightly thicker edge to recreate a classic crust look. Bake for 2 minutes, then remove from the oven and carefully flip the crust. Return to the oven and bake for an additional 5-10 minutes until the edges appear golden brown and the centre feels firm to the touch.
Heat a large shallow frying pan on a high heat, add the oil, the mushrooms and seasoning to taste. Cook for 2-3 minutes, then add the garlic and thyme. Once cooked, mix with fresh chopped tarragon.
Layer the cooked mushrooms, rocket leaves, a few more mushrooms, pomegranate seeds, more cheese and finish with a drizzle of truffle oil.
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