Sneaky Pizza Blanco

Posted by: on Aug 21, 2016 | 17 Comments

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Wohoo! Hey friends! I’m back from my summer internet break ..and I brought pizza! To me, pizza and summer goes hand in hand. In our area of Sweden there are a couple of really rad pizza spots in the middle of nowhere who serves the most epic creations, and summers simply aren’t complete without at least 1 …2, 3, 4 visits. To smell the fiery oven in action, get into the delicious leisurely feeling of the whole place (with two mini’s, haha) and explore the surrounding gardens. Simple sunny luxury at it’s best. 

With a toddler who’s getting more and more into the ’I don’t like that’-phase the experiments of sneaking in more veggies in his meals quickly turned into something really ’effing good. I was inspired by the feeling of both ease and ’special occasion’ that serving pizza has to it as I begun developing this Sneaky Veggie Pizza Blanco (I’ll get into the component specifics in the Fun & Fabulous Facts below). There have been A LOT of tweaking (it’s PIZZA we’re dealing with after all) and I’ll tell you, no complaining whatsoever have been heard. When I nailed the recipe a couple of weeks back – just in time to let all the late summer produce show off it’s #plantsaresexy on top of it – I did some internal YEAH’s as Caspian gobbled down piece after piece. (Internal because I didn’t want him to start second-guessing the epic pizza situation).

So roll up your sleeves and throw some flour into the air. We’ll end peak summer with a bang.

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Fun & Fabulous Facts

– What’s with the vegetable pizza bases?

If you haven’t heard about, seen or tried any sneaky vegetable pizza bases these last years, chances are you’re either living under a rock or deep in the Himalayas. As health consciousness expands so does the use of vegetables and especially the use of vegetables in comfort classics, like pizza.  I’ve done the whole ’only cauliflower pizza’ but to me, those 80% cauliflower pizza bases aren’t pizza bases anymore. They are more like yellowy limp pancakes piled with pizza fixings. When I make pizza I want to be able to eat it slice by slice without worrying about it breaking or crumbling. In my mind, pizza shouldn’t require cutlery or delicate mooves. It’s meant to be a little rough and tough. A slice it up and stuff your face kinda meal. 

This is why, when deciding to create a pizza base that made Caspian eat more vegetables I knew I needed to get it very right. It has a whole head of cauliflower, yes. But it also relies on buckwheat flour/rice flour and brilliant flavorings to turn it into a base that is crisp, slices up easily, fully tastes like bread and can hold any and all toppings you like.

So to sum things up this is a pizza base with all the qualities we want but with the health benefits of the extra nutrients and fiber from the cauliflower. While I’m so not one to shy away from a really awesome ‘real’ pizza every now and then, It’s neat to have a recipe at hand that checks off the requirements of even being a weekly guest in our kitchen. 

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Sneaky Pizza Blanco

Base is partially made with cauliflower to add fiber and nutrients. The result fully tastes like bread and slices up without a hitch. The nutritional yeast adds both a rich cheesy flavor and great vitamins + minerals, don’t skip it. I like to prepare two heads of cauliflower while I’m at it and put one of the mixed, all liquid removed-ones in the freezer. Pizza night = easy breezy. 50/50 rice- & buckwheat flour is my favorite as the rice flour adds some crunch and the buckwheat is all around awesome taste and health-wise. An all buckwheat-base is less crisp and all rice-base is less flavorful. Feel free to explore!

The artichoke cream has a boost of white beans to make just a few slices be more filling (and delish!). You might end up with leftover cream depending on how much you like to add to the pizza. Use it as a hummus/spread/dip. If you want to go for the classic tomato sauce instead I can tell you that it’s just as perfect

Serves 2 adults and one kiddo. For 3 adults and possible bonus of leftovers, make two bases.

Base
1 medium head cauliflower, anywhere in the range of 460-510g

1/2 cup buckwheat flour
1/2 cup rice flour
1/4 cup nutritional yeast
1 tsp dried thyme

1 tsp dried oregano
1 tsp quality salt
1 tbsp chia seeds + 4 tbsp water
1 tbsp tamari
[possibly 1/2-1 tbsp extra water if using a small cauliflower]

  1. Preheat oven to 175°C | 347°F
  2. Stir together the chia seeds and the 4 tbsp of water. Let sit and swell while preparing the cauliflower.
  3. Remove greens from cauliflower (save for soups/stews!) and cut/break the head into medium pieces. Rinse and add pieces to a food processor. Blend into a fine flour-like mix. 
  4. Add cauliflower ’flour’ to a nutmilk bag or a thin piece of cloth and squeeze out as much liquid as you can. This is a very important step that takes 2 minutes so just surrender to the process and squeeze away! Discard water 
  5. Now add the cauliflower flour to a large bowl with the rest of the ingredients, including chia mixture. Mix and work into a ball. If the dough isn’t coming together at all you’ve probably used a very small cauliflower. Just add 1/2-1 tbsp water. 
  6. Line a baking sheet, sprinkle with some flour and press dough into a large round, dip your fingers into flour every now and then for best result. The base is tastiest when it’s so thin it almost covers the entire pan. 
  7. Bake in the middle of the oven for 12 minutes, remove and flip base over to the other side. Bake for an additional 4-5 minutes. Remove base from oven and add artichoke cream (I usually have 1/4-1/3 cup leftover). Arrange thin slices of pear and zucchini on top of the cream, finish off with some fresh thyme and bake for 5 minutes under the burner. Remove, drizzle with a little bit of honey for extra yum and enjoy! 

Artichoke cream
1 jar artichoke hearts (not jar of artichoke bases)
1/2 heaping cup white beans, from a can is fine!
3 tbsp virgin olive oil
1/2 tsp quality salt
1 garlic clove
a little freshly ground black pepper

  1. Rinse beans and artichokes. Add all ingredients to a bowl and blend with a hand blender. Done! Note that you might end up with leftover cream depending on how much you like to add to the pizza. Use it as a hummus/spread/dip.

Toppings
1/2 medium zucchini, sliced paper thin
1/3 large pear, sliced paper thin
some fresh thyme
1 tsp honey
salt + pepper to taste

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I am truly grateful and so darn happy that you are here. Like for real. Just so you know. Now go make pizza!

°Elenore°

 

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17 Comments

  1. Rebeca
    21 augusti, 2016

    Ah, toddlers! Aren’t they fun? They actually are, but the ‘I don’t like that’ phrase is too real. But this pizza! <3 I'm all over that artichoke cream, and I'm excited to try your cauliflower crust. The one I tried moons ago was a sad excuse for pizza.

    Reply
    • ElenoreEarth
      23 augusti, 2016

      I know right?! We need no sad excuses for pizza if we need PIZZA! This is for you, Rebeca <3 Enjoy!

      Reply
      • Rebeca
        25 augusti, 2016

        We made it yesterday – wow holy deliciousness! We made a minor tweak (apple instead of pear and no honey) and loved every part of it. The leftover artichoke cream was a lovely addition to my lunch today ;).

        Reply
        • ElenoreEarth
          26 augusti, 2016

          Ah, beautiful! Thank you so much for letting me know! Makes me so happy :)

          Reply
  2. Amy | The Whole Food Rainbow
    21 augusti, 2016

    Loving this pizza recipe! I’m such a pizza fiend :)

    Reply
  3. Lili @ Travelling oven
    21 augusti, 2016

    So delicious! This is what I want for dinner tonight, yum! :D

    Reply
  4. Nickie
    21 augusti, 2016

    OH OH ELENORE! Another unique recipe that I cannot wait to try! I have a side of ”toddler” in me…fussy foodie…your recipes never fail to absolutely delight me…THANK YOU…shine on!

    Reply
  5. Nickie
    21 augusti, 2016

    Also: what do you use to get those lovely thin slices of zucchini and pear?

    Reply
    • ElenoreEarth
      23 augusti, 2016

      My best friend in the kitchen is a mandolin slicer :)

      Reply
  6. Christelle
    23 augusti, 2016

    I made it yesterday! Huge success for us adults and especially my 14 months old toddler. He wanted more!! It felt so good!
    Thank you sooo much for this recipe! Another truly amazing one. Much love!

    Reply
  7. ElenoreEarth
    23 augusti, 2016

    This makes me happy beyond words! YEEESS! More Pizza for toddlers and less food-stressed out parents ;) All hugs to you!

    Reply
  8. The Wooden Spoon
    26 augusti, 2016

    I love everything about this. So creative and looks amazing.

    Reply
  9. Jessie Snyder | Faring Well
    28 augusti, 2016

    Wait – did you just create a cauliflower pizza without eggs!? You are my QUEEN. Girl, this is so happening before the end of summer over here. Big thanks to your picky little toddler for inspiring you to create this next level crust ;). I hope you have been having the happiest of summers over there in Sweden! I’ve been dying to experience that place during this time, it sounds absolutely magical <3 happy weekend/week to you girl! xx

    Reply
  10. maria
    16 september, 2016

    My seven year old son started crying when he saw this pizza. ”Oh, no! not your pizza”, but then he ended up eating several slices… Today we are making it again and this time I’m also making a margarita version for him. But when I told him he said he’d like to have some of both :)

    This time I’ll divide the dough in two though as I found it impossible to flip over when baking the crust. Thanks for another delicious creation and happy weekend!

    Reply

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