Glutenvrije pizza (bloemkoolbodem)

by • 13/09/2013 • LifestyleComments (0)3348

Dit is mijn favoriete gerecht, ik eet een halve voor het avondeten en de andere helft de volgende dag als lunch. Echt een aanrader! Ik beleg hem met de zelfgemaakte tomaten saus, buffelmozzarella, champignons, wat tonijn op water, tomaatjes, zongedroogde tomaatjes, gele paprika en als hij uit de oven komt nog wat geroosterde pijnboompitjes en verse basilicum.

Het recept heb ik van




  • ½ head cauliflower (about 2 cups riced in food processor)
  • 1 red onion, diced
  • 2 large cloves garlic, minced
  • 1 tbs olive oil
  • 3 eggs, beaten
  • 1 tbs garlic herb seasoning
  • 1 tbs oregano
  • 1 tbs basil
  • 1 tbs crushed red pepper flakes
  • Seasalt
  • Ground pepper
  • 250 g mozzarella cheese, shredded
  • Vegetables like broccoli and mushrooms
  • Olives, sliced
  • Sun dried tomatoes, sliced


  1. Preheat oven to 400° F.
  2. Place your baking stone in the oven, or line a cookie sheet with paper.
  3. Remove stems and leaves from cauliflower and chop the florets in a food processor or blender until it is roughly the texture of cous cous.
  4. Sauté the cauliflower, onion and garlic with olive oil in a frying pan over medium heat until the onion is soft (about 5 minutes).
  5. In a bowl, mix the cauliflower mixture with the rest of the ingredients.
  6. Spread the dough evenly over the baking stone or cookie sheet. The crust should be about 1 cm, and no thicker than 1,5 cm thick.
  7. Bake for 25-30 minutes or until the crust is golden brown with crispy edges.
  8. Remove the crust from the oven and make the tomato sauce.
  9. Add mozzarella and tomato sauce first, than vegetables of your choice.
  10. Put the pizza back into the oven and cook for 10 minutes, or until the cheese has melted and the toppings are hot.

Tomato Sauce


  • 60 ml olive oil
  • 1 can crushed organic tomatoes
  • 4 garlic gloves
  • Zest of 1 organic, un-waxed lemon
  • Sea salt
  • Cayenne pepper


  1. Heat oil and garlic in a cold saucepan over medium heat, while stirring.
  2. Sautéed just until fragrant – do not brown the garlic and do not let the oil smoke!
  3. Add the can of tomatoes and heat until it reaches a gentle simmer.
  4. Zest 1 lemon into the pot and stir.
  5. Add salt if desired, and maybe some cayenne pepper.


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