Cauliflower Pizza with Zaatar and Tahini & A Guest Post

 

I’m beyond excited to introduce our guest poster today: Caroline from Healthy Home Cafe! Caroline is a food blogger, dietitian, and fellow contributor to The Causal Veggie e-book (oh, and she lives in Sydney, Australia— SO cool!). She and I connected while we were working on the e-cookbook together and I knew she needed to make an appearance on pumpkin & peanut butter. You must pop over to her blog to check out her delicious (and nutritious) recipes, step-by-step instructions, and beautiful photos. How good does a Banana, Blueberry, and Chia Loaf sound? Or how about her Pan Fried Falafels with Lemony Tahini Yoghurt Sauce?? Sign me up!

I’ll turn it over to you now Caroline!

 

 

Hi, I am Caroline from the blog Healthy Home Café and I am a dietitian.

During the week I work in a private practice and specialise in a non-dietary approach to weight management and improving people’s relationship with food. On the weekend I run cooking classes from my home in Sydney, Australia where I teach people how to quickly and easily make delicious, healthy food. Just like Liz, I am a foodie and a vegetable lover (and a contributor to the cookbook, The Casual veggie).

I was thrilled when Liz asked me to do a guest post on her lovely blog, but then came the dilemma of what to do – as I wanted my post to be really special.  Finally, after weeks (okay Liz, months) of deliberation, I came up with this rather delicious pizza…

 

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This pizza was inspired by, well getting a cauliflower in our weekly vegetable box a few weeks ago (the last one for the season when you eat organic, giving that we are now in Spring here in Australia) and a most delicious vegan pizza we had at Manoosh Pizzeria in Enmore (just around the corner from where we live in Sydney) who specialise in Lebanese style pizzas.  This pizza is almost entirely made from vegetables….

You start by creating a base from cauliflower, which is part of the brassica family of vegetables, known for their powerful anti-cancer properties.  Then instead of spreading the base with a tomato sauce, you sprinkle it with the Lebanese herb mix Za’atar.

 

Cauliflower Pizza with Zaatar and Tahini // Healthy Home Cafe

 

Za’atar is a delicious, tangy Middle Eastern spice blend which includes dried oregano, thyme, ground sumac (a lemony flavoured berry which gives Za’atar its tang), sesame seeds and salt.  Za’atar is delicious sprinkled over vegetables (cooked any way – roasted, steamed, boiled), boiled eggs and plain yoghurt.  You can stop here and eat the pizza just like this, or you can continue on…

 

Cauliflower Pizza with Zaatar and Tahini // Healthy Home Cafe

 

Next you pile on your vegetables – whatever you have on hand.

 

Cauliflower Pizza with Zaatar and Tahini // Healthy Home Cafe

Cauliflower Pizza with Zaatar and Tahini // Healthy Home Cafe

Cauliflower Pizza with Zaatar and Tahini // Healthy Home Cafe

Cauliflower Pizza with Zaatar and Tahini // Healthy Home Cafe

Cauliflower Pizza with Zaatar and Tahini // Healthy Home Cafe

 

Then, to make it really special, drizzle the pizza with a super-tangy lemony tahini sauce…

 

Cauliflower Pizza with Zaatar and Tahini // Healthy Home Cafe

Cauliflower Pizza with Zaatar and Tahini // Healthy Home Cafe

 

Then sprinkle with a little more Za’atar and garnish with fresh coriander leaves to serve…

 

Cauliflower Pizza with Zaatar and Tahini // Healthy Home Cafe

 

It may sound strange, but trust me, it is oh, so, DELICIOUS!

This is a great way to really enjoy eating a large amount of vegetables (and not even noticing that you are doing so, cause it is pizza!)…

 

Cauliflower Pizza with Zaatar and Tahini // Healthy Home Cafe

 

Cauliflower Pizza with Zaatar and Tahini

Dietary Gluten Free, Vegetarian

Ingredients

  • To serve: Salad or steamed broccoli

for the base

  • 1 large (950 grams) cauliflower
  • 2 eggs
  • ¼ cup (30 grams) fresh grated Parmesan cheese
  • salt and pepper

for the topping

  • 3 tablespoons za’atar, plus a little extra for garnish
  • 1 tablespoon extra-virgin olive oil
  • 1 small leek, sliced
  • 4 cups kale leaves, steamed for 6 minutes
  • 2 cups cooked diced pumpkin (200 grams)
  • 2 medium zucchini (150 grams each), sliced thinly lengthways and pan-fried in a little oil
  • 1 small jar roasted peppers, drained and sliced thinly
  • 3 tablespoons tahini
  • 3 tablespoons lemon juice (approx. 1 lemon juiced)
  • 1 clove garlic, crushed
  • Pinch of salt

Note

Tips:  For a slightly firmer base, add 1-2 tablespoons of psyllium husks along with the egg and cheese.

You can substitute cooked pumpkin and zucchini with other roasted vegetables such as cooked eggplant, roasted sweet potato or carrots, sautéed spinach or mushrooms or steamed broccoli.

Directions

Step 1
Preheat the oven to 170 degrees and line two large baking trays (35 x 25 cm) with greaseproof paper.
Step 2
Roughly chop the cauliflower, then place in the bowl of a food processor and pulse until a rice-like texture is created.
You may want to do this in at least two batches, depending on the size of your food processor.
Step 3
Tip half of the mix onto each of the prepared trays and form into a circle, oval or rectangular shape approx. 18 cm in diameter and at least 1 cm thick.
Cook for 30 minutes, until bases are firm and start to go brown.
Step 4
Meanwhile prepare your topping.
Add the oil and the leek to a small saucepan and cook over medium heat for 4-5 minutes, stirring all the time, or until leek softens and starts to brown.
Assemble all other pizza toppings ready for when the bases are cooked.
Step 5
When the cauliflower base is cooked, sprinkle the za’atar evenly over the bases, then top each base with kale, pumpkin, zucchini and roasted peppers (refer to photos).
Return pizzas to the oven for around 10 minutes.
Step 6
Meanwhile, mix together the tahini with the lemon juice, garlic, salt and a little water to make a sauce with a consistency that can be easily drizzled over the pizzas.
Remove pizzas from the oven, drizzle with the tahini sauce, sprinkle with some extra za’atar and garnish with coriander.
Serve with salad or steamed broccoli and enjoy!

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!