1 large head cauliflower
3 tablespoons ground flaxseed
6 tablespoons water (as needed)
1/2 cup ground almonds powder
Salt, pepper, oregano
Sliced cherry tomatoes, raw spinach leaves, sliced olives
Tomato sauce [passata]
Cook the cauliflower first, then process it into a cauliflower “mash” in a food processor or try a blender (squeeze out the excess water at this stage).
Mix together the 3 tablespoons of flax-seeds (leaving 1 tablespoon for later) with 6 tablespoons of water. Let this mix sit for a few minutes to thicken [we used ground flax-seed instead of egg all the time]
Add into a bowl the cauliflower mash,the flax-seeds, the ground almonds, salt, garlic and dried oregano.
Add more water as needed to mix the dough till its pliable and spread flat on baking tray lined with baking paper.
Turn the oven on to 180 C and let it bake for about 30 minutes or until the crust is crisp and dry. If its still soggy turn it over and do another 10 minutes on the other side.
Remove from the oven, add a thin layer of tomato sauce, and layer on the vegetables and put back into the oven for 10 minutes or so.
Once removed add on a drizzle of olive oil before eating – but only just before eating as this is a fairly delicate crust.