- 1 large cauliflower cut into bunches
- ½ cup grated halloumi
- ½ cup grated parmesan
- 2 big eggs
- Olive oil
- 1 ½ cup grated mozzarella
- 2 ripe tomatoes, without seeds cut into small cubes
- 10 black olives, cut without pit
- 150 gr feta
- 1 teaspoon dried oregano
- Mint leaves and chili flakes (optional) for garnishing
Preheat the oven to 175 ° C. Put the cauliflower in the bowl of a food processor and grind it on a high speed until the cauliflower becomes like rice grains. You will have about 6 cups of ground cauliflower. Spread it on the base of a pan and bake for 15 minutes, stirring twice. Spread a kitchen towel over a bowl. Put the cauliflower on the towel and let it cool down a bit. Get the sides of the towel and twist them to close the cauliflower (like a pouch).
Push the pouch with your hands to drain the cauliflower. Put the drained cauliflower into a clean bowl. Add the halloumi, parmesan, eggs, salt and pepper. Stir well with a spatula or your hands.
Apply wax paper to a pan of approximately 25x35cm. The extra paper will help you remove the base from the baking tray. Cover the paper with olive oil and apply the cauliflower mix (use your hands). Cover the base of the pan and let it “climb” a little sideways. Bake for 25 minutes. Remove the baking pan from the oven and, with the help of the paper, remove the base. Remove the paper and place the base directly into your oven baking dish.
If you prefer, you can finish your pizza in the baking pan. Sprinkle the base with mozzarella cheese. Add the feta, chopped tomatoes, olives and oregano. Pour olive oil over it. Bake for 15-20 minutes until the cheese melts and the tomatoes begin to get color. Serve immediately by garnishing with mint and chili flakes.
By Galateia Pamporidi