🍕 Cauliflower Lupin Pizza with Corn and Arugula

Name: Cauliflower Lupin Pizza with Corn and Arugula
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cauliflower; salt; 10 g ground flaxseeds (1 tbsp); 250 g Gouda (45 % fat in dry matter); pepper; chili powder; 50 g sweet lupin flour; 50 g almond flour; 1 egg; 200 g lupin fillet; 150 g corn (drained weight; jar); 20 g arugula (2 handfuls); 4 tomatoes; 50 g mozzarella (40 % fat in dry matter)

638 kcal · 30 min · 4 servings

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Ingredients

1 cauliflower
salt
10 g ground flaxseeds (1 tbsp)
250 g Gouda (45 % fat in dry matter)
pepper
chili powder
50 g sweet lupin flour
50 g almond flour
1 egg
200 g lupin fillet
150 g corn (drained weight; jar)
20 g arugula (2 handfuls)
4 tomatoes
50 g mozzarella (40 % fat in dry matter)

Instructions

1. Wash the cauliflower and separate it into small florets.
2. Process the florets in a blender until finely crumbled.
3. Blanch the cauliflower flour mixture for one minute in boiling salted water.
4. Drain the mixture and rinse it under cold water to stop the cooking.
5. Let the cauliflower flour mixture drain well.
6. Mix the flaxseeds with three teaspoons of water to form a paste.
7. Grate the Gouda cheese.
8. Place the cauliflower flour mixture in a bowl.
9. Mix the mass with 200 grams of the grated cheese.
10. Season the mixture with salt, pepper, and a pinch of chili powder.
11. Add lupin flour and almond flour to the bowl.
12. Add the egg and the flaxseed-water paste.
13. Mix all ingredients well together.
14. Divide the mass into four equal parts.
15. Line a baking sheet with baking paper.
16. Shape round pizza bases from two portions at a time.
17. Ensure the pizza bases have enough space between them.
18. Preheat the oven to 200 degrees Celsius conventional heat (180 degrees Celsius fan-assisted; gas mark 3).
19. Bake the pizza bases one after the other for 12 to 15 minutes.
20. Slice the lupin fillet into thin pieces.
21. Drain the corn and let it drip dry.
22. Wash the arugula and shake it dry.
23. Wash the tomatoes and slice them thinly.
24. Cut the mozzarella into very small cubes.
25. Sprinkle the pre-baked pizzas with the remaining Gouda.
26. Top the pizzas with the lupin fillet slices.
27. Add the tomato slices and corn kernels.
28. Sprinkle the mozzarella over the toppings.
29. Bake the pizzas for another 10 to 12 minutes in the oven.
30. Remove the pizzas from the oven.
31. Grind fresh pepper over them.
32. Serve the pizzas garnished with fresh arugula.

Nutrition per serving

kcal: 638
Protein: 56 g · Fett/Fat: 32 g · Carbs: 21 g