Cauliflower Lupine Pizza with Corn and Arugula
Cauliflower lupine pizza with corn and arugula - Home superfood from the oven
Healthy, because
Even smarter
Nutritional values
Lupine flour and fillets come up trumps with vegetable protein, which serves the body as a building material for new cells, hormones and messenger substances. Gouda is packed with calcium. The mineral is important for strong bones and teeth.
You can adjust the toppings of the gluten-free pizza to your personal taste and adapt the vegetables to the season, for example.
(Percentage of daily recommendation)
| Calorie | 638 cal. | (30 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 29.2 g | (97 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 92.3 μg | (154 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 165 mg | (174 %) | ||
| Potassium | 915 mg | (23 %) | ||
| Calcium | 726 mg | (73 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 head Cauliflower
- salt
- ¼ oz ground flaxseed (1 TBSP.)
- 9 ozs Gouda
- peppers
- Chili powder
- 1 ¾ ozs Sweet lupine flour (heaping 3 Tbsp)
- 3 ozs Almond flour
- 1 egg
- 7 ¼ ozs meat substitute "fillet"
- 5 ozs Corn
- 2 handfuls Arugula
- 4 Tomatoes
- 1 ¾ ozs Mozzarella
Kitchen utensils
Preparation steps
Clean cauliflower, wash, divide into florets and finely chop in a blender. Cook cauliflower semolina in boiling salted water for 1 minute, drain, rinse with cold water and drain. Mix flaxseed with 3 tsp water. Grate Gouda.
Put cauliflower in a bowl with 7 ounces of cheese, salt, pepper, 1 pinch of chili powder, lupine flour and almond flour. Add egg and flaxseed mixture and mix everything well. Divide mixture into 4 portions, place 2 portions at a time on a baking sheet lined with parchment paper, spacing them sufficiently apart, and shape into round patties. Bake the pizza bases one after the other in a preheated oven at 200 °C / 400 °F for 12-15 minutes.
Meanwhile, cut the lupine fillet into thin slices. Drain the corn and allow to drain. Clean the arugula, wash and shake dry. Wash tomatoes and cut into thin slices. Cut mozzarella into very small pieces.
Sprinkle pizzas with remaining Gouda and top with lupine fillet, tomatoes and corn kernels, then sprinkle with mozzarella and bake in oven for another 10-12 minutes. Take out, grind lightly with pepper and serve garnished with arugula.
