- 1 small cauliflower head, cut in florets
- ½ cup buckwheat flour
- 1 organic egg (replace with ground flax for the vegan version)
- ¼ tsp sea salt
- 1 tsp coconut oil
- 1 cup kale, roughly chopped
- 1 tsp olive oil
- 1 red onion, cut in thin rings
- ½ cup mozzarella cheese
- 4 tbsp tomato sauce
- ¼ tsp sea salt
- 2 organic eggs
- freshly ground black pepper
- 1 medium garlic bulb, roasted (it can be roasted along with pizza)
- 1 tsp tahini (sesame paste)
- 2 tbsp lemon juice
- Heat the oven at 200°C/392°F
- Place the cauliflower florets in a food processor and pulse to obtain a rice-like texture that won’t stick together. Don’t process it too much because it will turn into a very wet pure and will need more baking time (if the machine bowl is small, you might need to make this in two batches).
- Transfer the cauliflower into a large bowl, add buckwheat flour, salt, eggs and mix to obtain a wet “dough” ball.
- Transfer the cauliflower ball onto a pizza stone, press it to spread and make ½ inch thick pizza crust shape.
- Brush the top with coconut oil and bake for 15 minutes.
- Flip over and bake for another 15 minutes.
- While the crust is baking, prepare the kale topping – heat the olive oil in a cast iron skillet, add kale, season with salt and cook for 5 minutes over low heat, stirring frequently. Remove from the heat and set aside.
- Remove from the oven, spread it with tomato sauce, add mozzarella, cooked kale, and onion rings and bake for five minutes, until mozzarella is melted.
- Crack eggs on top and bake for two more minutes.
- Place the sauce ingredients in the blender and process to obtain a creamy liquid.
- Season with freshly ground pepper and serve right away, with garlic sauce.