Drive away potatoes and onions
21 recipes
Finta pizza cauliflower and chickpeas
ingredients
servings
2
Cauliflower
1 unit
Chickpea flour
80 grams
Dill
to taste
Black pepper
to taste
Extra virgin olive oil
3 spoons
Datterino tomatoes
200 grams
Dry tomatoes
4 unit
Leeks
1 half
Baby spinach
100 grams
Parsley
1 sprig
Pink salt
to taste
Bakery products from Italy
Finta pizza cauliflower and chickpeas
Finta pizza cauliflower and chickpeas
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
As good as the pizza, but light, vegan, digestible and gluten free!
preparation
step 1
MIXING: Cut the tops of the cauliflower and cook steam until they have not obtained a consistency rather soft.
step 2
Drain the cauliflower tops carefully removing all the water, and whisk them joining a dolio wire, chickpea flour, fresh laneto and a pinch of pepper, or to taste salt.
step 3
When the mixture is nice elastic and homogeneous, roll it out on a baking sheet covered cart lightly oiled oven, and bake for ten minutes at 180 ° / 200 °, setting the last minute modagrill.
step 4
FILLING: In the mixer put your datterini tomatoes with parsley, chopped sun-dried tomatoes, fresh dill and a dolium and wire whisk everything until you have a coarse creamy sauce.
step 5
In a pan fry the leek nellolio extra virgin olive oil. Add the washed spinach and cook over high heat for a few minutes, then season with salt and pepper.
step 6
At this point, your baked pizza dough, fill with fresh tomato sauce and garnish with sautéed spinach!
