Cauliflower pizza with vegetables

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A delicious crunchy homemade pizza with cauliflower processed in the pizza dough that is also gluten-free, with vegetables and goat cheese on top

Ingredients

For the topping:

Preparation

 Steam the cauliflower rice for about 5 minutes. Place the steamed cauliflower rice in a clean tea towel and squeeze out as much moisture as possible.

 Put the gluten-free bread mix in a bowl, make 2 wells and put the yeast in one well and the salt in the other. Mix these together.

 Then add the cauliflower rice and then add the water. Knead the dough well with your hands until it no longer sticks and forms a ball. Place the ball in a bowl with a wet tea towel over it and let it rise for 60 minutes in a warm place in the house.

 Heat the oven to 220 degrees. When the dough has risen, take the dough out of the bowl and divide it into 2 equal pieces. Lightly flour a work surface and the ball of pizza dough and place on a baking tray lined with baking paper. Divide the tomato passata over the pizza base and sprinkle some Italian herbs over it. Brush the edges of the pizza with a little olive oil. Place the pizza base in the oven for 10 minutes.

 Meanwhile, cut the zucchini into slices, the bell pepper and the red onion into strips. Grill the zucchini and the bell pepper in a grill pan until they get nice brown stripes.

 When the pizza has been in the oven for 10 minutes, remove it and top with the grilled vegetables, red onion and the goat cheese. Return the pizza to the oven for 10 minutes. Garnish with arugula and cherry tomatoes if desired.
 Tip: gluten-free pizza dough does not rise as well as a pizza dough made with wheat flour and is less elastic. This will give you a thinner bottom and a less airy dough. However, this does not take away from the taste and you get a delicious crispy pizza base!

Glutenfree pizza

Source: Leukerecepten by leukerecepten-nl.
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