Did you see the cauliflower pizza crust recipe yesterday? No...? go check it!
Well now you have a sweet version too! I couldn't resist the temptation of trying two totally different variations.
This sweet version involves a simple 'raw' fruit topping that would make the perfect afternoon treat and the topping itself is simple to whip up in 5 minutes if you pre-baked the base in advance. I made my base the day before but I reckon it could also be made further in advance and frozen. Make lots of them and have a garden party picnic! Perfect finger food and perfect for using up all the summer berries. The crust itself stays soft not crispy, so it you'd like more crunch you could add buckwheat groats or seeds or nuts of choice.
This sweet version is served cold and is much more robust than the hot savoury pizza so can be sliced and served easily to be picked up with fingers....no knife and fork required!
For the cream topping I've used my magic coconut flour 'cream' trick but you could use any topping of choice or even thick whipped coconut milk- make a thick coconut cream by standing a can of coconut milk in the fridge to let the solid part settle, siphon off the liquid part and just using the solids whip it with a little sweetener to form a topping, or use this stuff- more on that in another post as its my new favourite product!!
On a side note...i'm now off on a mini holiday until Saturday and i'll be without internet, so i'll catch up with everything once i'm back, there will a scheduled post documenting my 'Months Inspirations' for July with you on Thursday too.... isn't life amazing! At any given moment we are literally surrounded by an abundance of miracles and inspirations (ok, now maybe that's the hippy holiday feelings talking!) :-)
Recipe: choc-cauli pizza pie
- 1/2 cup cooked cauliflower puree
- 1/4 cup almond flour*
- 1/4 cup oat flour*
- 3 tbs cocoa
- 2tbs nut butter (I used hazelnut)
- 1/4 tsp stevia
- 1/3 cup 'coconut cream'
- fresh fruit of choice
- sprinkles, coconut, cacao nibs to decorate as preferred.
*Note: this would probably work with other flours- just aim for a finer and denser combination.
Mix the base ingredients together to form a smooth dough. The dough will be a bit sticky but easy to smooth out into a circle using wet hands, flatten to approx. 5mm thick.
Bake the base on a lined baking sheet for 10 mins 180C.
Meanwhile prepare the coconut cream and slice the fruits.
One the crust has pre-baked, allow to cool fully and then apply the toppings.
Note: The crust stays firm (unlike the savoury crust) as the toppings are served cold. The crust is soft not crispy, so it you'd like more crunch you could add buckwheat groats or seeds or nuts of choice.