Focaccia With Cauliflower Crust

There is nothing better than a spice filled pizza in something extremely unique. Introducing this vegan and gluten-free recipe from cloudberriesandspice, a focaccia with cauliflower crust pizza. To make the pizza, follow the recipe below: 
 
Ingredients:

For the Focaccia:
Chickpea flour, 100g
Water, 200ml
Cauliflower, 1 small (or ½ big)
Olive oil, 2 tbsp
Salt, 1 tsp
Pepper
Optional: your favourite spices. I think this focaccia begs for rosemary or oregano, but it’s absolutely not mandatory!

The green pesto:
Fresh basil, 90g
Pine nuts, 60g
Cashew nuts, 50g
Olive oil, 1 tbsp
Water, 1 cup
Salt, 1.5 tsp
Roasted garlic, 1 clove

The red pesto:
Cherry tomatoes, 350g
Pine nuts, 30g
Cashew nuts, 40g
Roasted garlic, 1 clove
Salt, 1 tsp
Raw cane sugar, 1 tsp
Pepper, a pinch
Olive oil, 2 tsp

Directions: 
  1. Preheat the oven at 200C, as you’ll need it throughout the recipe
  2. For the focaccia:
  3. Mix the chickpea flour with the water and 2 tbsp of oil, then whisk thoroughly to break up any clumps. Let the batter sit for 15 minutes. In the meantime, coat the inside of an oven-proof pan with an additional tbsp of oil.
  4. Chop up the cauliflower, then blend/process it into granules.
  5. Add the cauliflower to the focaccia batter, then pour it into the oiled pan.
  6. Bake it in the oven for 40-45 minutes (if your oven is uneven like ours, you may have to rotate it halfway through to ensure that it cooks uniformly).
  7. For the red pesto:
  8. Chop the tomatoes, coat them with the salt, sugar, pepper and oil and roast them in the oven for about 30 minutes (you want the sugar to caramelize the skin, but not to burn). Place the garlic in the oven at the same time.
  9. Once the tomatoes are ready, blend them with the remaining ingredients. Adjust the texture with water or additional pine nuts as you wish (it also depends on the water content of the tomatoes so YMMV).
  10. For the green pesto:
  11. Blend all the ingredients together, taking care to add the water last, a bit at a time, just to facilitate the process: you don’t want to lose too much taste!
Posted by Diane Araga, on October 28, 2013 at 8:00 AM