Ingredients for 12 mini pizzas 1 small head of broccoli (300 g), 1 small cauliflower (350 g), 2 tablespoons linseed (plain or crushed), ½ teaspoon herb salt, 1 teaspoon mixed herbs, 30 g wholemeal flour or buckwheat flour 1 courgette, sliced, 1 handful of rocket, sun-dried tomatoes, 2 packs of De Hobbit Red Tofu Pesto Optional, for a cheesy flavour: 2 tablespoons of yeast flakes Optional: one spoonful of cornflour or chickpea flour to help bind the ingredients
Grate the broccoli and cauliflower (stems included) into pieces about half the size of a grain of rice. The easiest way to do this is in a food processor! Briefly blanch or steam the cauliflower/broccoli ‘rice’ until the grains are al dente. Leave to drain and cool. Mix the linseed with 6 tablespoons of hot water, and leave for half an hour or until the texture resembles egg whites. Place the cooled ‘rice’ in a tea towel and press to remove as much of the moisture as possible. Mix the ‘rice’ with the herb salt, mixed herbs, flour and yeast flakes. Finally, mix the linseed ‘egg’ into the mixture. Test the dough to make sure it holds together when you form a small quantity into a ball. If it falls apart, add a little cornflour or chickpea flour to help the ingredients bind. Preheat the oven to 175°C. Cover one or two baking trays with baking paper and rub over with oil. Sometimes the pizza bases can stick to the paper. Form 12 mini pizzas of about 5 mm in thickness. Press firmly to make the pizzas the same thickness and remove any cracks in the dough. Place in the oven for 20 minutes. Then turn the pizzas over, and cook for another ten minutes until golden brown and crispy. In the meantime, grill the slices of courgette in the pan with a little oil and rinse the rocket. Spread a spoonful of De Hobbit Red Tofu Pesto over the baked pizza bases. Finish with the grilled courgette, rocket and sun-dried tomatoes.