I’ve made a plenty of cauliflower crust pizzas. My favorite – salsa tartufata with ground Norcia sausage and plenty of pecorino. [I’ll post the method for cauliflower crust pizza in the future].
Over the past few months I have been using gluten free flours, my favorite being buckwheat flour.
I came across frozen riced beet the other day and made an impulse buy, which I am happy I didn’t think through.
I de-thawed the rice this afternoon and realized I didn’t want to drain the beet juices (as I would normally drain the excess water from the cauliflower rice). N.B. I do love the availability of cauliflower, beet and other riced vegetables at the supermarket in America. Trick is always to buy frozen or freeze the fresh stuff. It makes the process much easier.
To soak up the beet juices, I added 1/2 cup of coconut flour to my normal process. I, joyfully, snipped fresh oregano and thyme from the patio. I also seasoned it with garlic powder, salt, pepper, and fennel seeds. The last ingredient was 2 farm fresh eggs.
And. It works! It was complimented by my mom’s cucumber salad. Dice the cucumbers. Salt and pepper each layer as you put them in the container. After dicing and seasoning, add 2:1 ratio of vinegar to oil. I typically use unfiltered apple cider vinegar and olive oil.
10 oz. frozen riced beets
1/2 cup coconut flour
5 sprigs of fresh thyme
1 sprig of fresh oregano
1 tsp of garlic powder
1 tsp of salt
1 tsp of pepper
2 farm fresh eggs
3/4 cup of shredded pecorino (optional)
De-thaw the frozen riced beet. Preheat oven to 400 degrees F. Combine in mixing bowl: beets, coconut flour, and the seasonings. Add 2 eggs and mix. Line cookie sheet with parchment paper and oil the sheet. Flatten the mix evenly. Make sure it isn’t too thick. Cook for 20 minutes. Flip onto another cookie sheet lined with oiled parchment paper. Drizzle oil of preference (evoo is best!) to help the focaccia brown. Cook for another 5 minutes, then sprinkle the shredded pecorino and cook for another 3-5 minutes. Yum!