- 250 g cauliflower
- 1 egg
- 60 g glutenfree flour
- 1/2 teaspoon salt
- 1,5 teaspoon bruschetto seasoning mix with oregano and dried tomato (or 1 teaspoon oregano)
- 100 g tomato sauce
- 150 g mozarella cheese
- 150 g fresh spinach
- 1/2 onion
Preheat the oven to 200 degrees.Finely chop the cauliflower florets in the blender to get a rice-like consistency.
Pour on a kitchen towel, twist towel firmly together so that as much liquid as possible can flow out of the cauliflower rice.
Put the pressed cauliflower back into a bowl and mix well with 1 egg, 60 flour, 1 pinch of pepper, salt and bruschetta-herb mixture to make a homogeneous dough.
Lay out the baking tray with baking paper and spread the cauliflower batter (about 0.5 cm thick, press down with a spoon). Bake in the oven for about 15-18 minutes, so that the dough is crispy and slightly browned on the outside.
Wash spinach and put dripping wet in a saucepan. Let it cook for about 3 minutes on medium heat, stirring constantly. In the meantime, cut the onion into fine rings.
Then spread the tomato sauce, oregano, and 2/3 of the cheese on the prebaked base. Form small nests with the spinach and distribute them evenly on the pizza. Sprinkle with the rest of the cheese and gratinate for another 8-10 minutes on the upper rack of the oven.