This week, we have a gorgeous recipe for you from Domini's best-selling low-carb, high-fat cookbook, The Ketogenic Kitchen. Co-authored with nutritional therapist Patricia Daly, it's a must-have for anyone interested in LCHF eating.
The recipe is for CAULIFLOWER, COURGETTE AND GOAT’S CHEESE PIZZA with a based made from cauliflower. As always with Domini's recipes, it's easy to make and really, really tasty.
Domini says: "This would easily serve four to six people, but it is quite more-ish and surprisingly filling. I think it’s better when it cools down to room temperature. I used Old MacDonnells Farm goat’s cheese, though St Tola would also be soft enough to use."
For the base
- 1 head cauliflower
- 200g soft goat’s cheese
- 1 egg
- 1 tsp dried thyme
- Good glug of olive oil
- 4 cloves garlic, peeled and crushed
- 1 onion, peeled and diced
- 1 red pepper, cored and roughly chopped
- Pinch chilli flakes
- 1 tin tomatoes
- 1-2 tsp dried oregano
- 2 bay leaves
- Pinch smoked sweet paprika or cayenne pepper
- Salt and pepper
- 1 courgette
- Olive oil
- Black pepper
- 100g of your favourite goat’s cheese
- To make the base, remove the green stalks (these are good when you’re roasting cauliflower, but don’t work here) and cut or break the florets into small pieces. Blend in a food processor on pulse mode until you make white “breadcrumbs” that look a little damp. Don’t over process, but do make sure it’s fully ground up.
- In a large bowl, mix the crumbs with the goat’s cheese, thyme and egg. It’s almost like beating sugar and butter together with no electric beater. I just did it with a spatula, and it’s easier if the cheese is soft and at room temperature. Eventually you will feel that everything is reasonably well distributed.
- Get a baking tray or brownie tin and generously line it with parchment paper. Then spread the “dough” onto the paper and pat down with the spatula. Put another sheet of parchment over it and smooth out the cauliflower with your flat hands so that it spreads out to about half an inch inch thick. You can set this aside and chill it (even overnight), while the sauce is cooking away.
- Cook the base on its own for about 20 minutes at 200 degrees/gas 6. It will start to look a little pale golden on top. Lift up the paper to check the underneath is okay. The edges may char a bit, but this is fine. Set aside to cool down.
- Heat up the olive oil and sweat the garlic, onion and red pepper. Do this for a few minutes. Add the rest of the ingredients and simmer over gentle heat for about 20 minutes. Remove the bay leaf, and when the sauce has cooled down, blitz until smooth in a blender. This will make too much sauce, but it can be frozen so you have some ready to go next time you want a homemade pizza sauce that’s a bit fruitier than normal.
- Cut the courgette on a mandolin, or very finely with a knife. Toss with a little olive oil and salt and pepper.
- When you are ready to do the final 10 minutes of cooking, spread a few tablespoons of sauce onto the pizza base, then top with slivers of courgette and scatter some goat’s cheese on top. Bake for another 10 minutes, until the cheese is just starting to melt.
Allow to cool and settle and serve. This is just as good cold, if not better.
Thanks and enjoy!!