Ingredients

  • Buckwheat flour version
  • 125 gr (225 ml) buckwheat flour
  • 125 gr (225 ml) rice flour
  • 200 ml (3/4 cup) Pizza dough water
  • 10 ml (2 tbsp.) olive oil
  • 5 ml (1 tsp.) active dry yeast
  • 2,5 ml (1/2 tsp.) salt
  • Cauliflower crust version
  • 500 ml (2 cups) chopped cauliflower
  • 250 ml (1 cup) grated mozzarella cheese
  • 1 egg
  • 5 ml (1 tsp.) salt
  • 5 ml (1tsp.) dried parsley
  • 15 à 30 (1 to 2 tbsp) olive oil
  • Garnishing
  • 1 x 250 gr package (3 cups) Les Cultures de chez nous sliced leeks
  • 60 ml (1/4 cup) olive oil
  • 175 ml (3/4 cup) tomato sauce
  • 125 ml (1/2 cup) chopped walnuts
  • 125 ml (1/2 cup) fresh mixed herbs,(chives, basil, oregano)
  • 150 gr (5 ounces) sliced goat cheese
  • 12 black or green pitted olives
LeeksFind our bag in yourlocal grocery store

Preparation

  • Buckwheat flour version
  • In a large bowl, mix the flours, salt, yeast and herbs. Add the water and mix briefly using a spoon. (Too much mixing will interfere with it rising well during cooking). Spread the dough on a cookie sheet covered with parchment paper. Place in the oven for 10 minutes at 400ºF (200ºC).
  • Cauliflower crust version
  • In a large bowl, mix all the ingredients together. Spread the dough on a cookie sheet covered with parchment paper. Daub the dough with olive oil. Place in the oven for 15 minutes at 425ºF (218ºC).
  • Assembling the pizza
  • Set the oven temperature at 400ºF (200ºC).
  • Brown the leeks in olive oil for 2 minutes over medium heat. Daub the pizza crust with tomato paste and garnish with leeks and herbs. Add the slices of goat cheese, olives and nuts. Cook for 10 to 15 minutes.

Chef's notes

Nutritional note:

The cauliflower crust is great tasting and filling. This version lets young and old discover cauliflower in a different way. A meal rich in anti-cancer phytochemical compounds, fiber, vitamins and minerals. 

N.B. This recipe is gluten free but care must be taken when buying condiments, broths and spices to be sure that they do not contain gluten or traces of it. Contact the Quebec Coeliac Disease Foundation or the Canadian Coeliac Disease Association to learn about ingredients which may contain gluten, or be contaminated by it. www.fmcq.org and www.celiac.ca 

Advertisement