WHAT YOU WILL NEED:
for 4-6 people
- 1 onion, sliced
- 2 garlic cloves
- 00g cauliflower(or cauliflower stalks)
- 200g cooked white beans
- 90g alternative flour(such as buckwheat, almond or oats)
- 1 tablespoon tapioca starch(or maizena)
- 2 teaspoons psyllium husk
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 1 tablespoon baking powder
- 1 teaspoon salt
Tofu Bacon: :
- 70g smoked tofu
- Few drops liquid smoke or smoked salt,
- ½ teaspoom maple syrup
- ½ tablespoon olive oil(or coconut oil)
- 1 teaspoon tomato paste
LEEK filling : :
- 2 whole Leeks(green and white parts)
- 1 teaspoom olive oil
- ¼ teaspoon salt
- Pinch of dried herbs(such as thyme and rosemary)
Optional toppings: toasted buckwheat, vegan parmesan, toasted walnuts…
HOW TO:
Cut the florets or stalks of the cauliflower in small florets and place it in a food processor. Pulse for a few seconds until it becomes a “flour” but not too long that it becomes a paste. If there is chuncks of cauliflower, scrap it down in the food processor and blend a few seconds more;
Add the cooked white beans to the food processor and blend it until it becomes a thick dough/paste;
Transfer the mix to a large bowl and combine all the other ingredients. Let it set for about 15 minutes;
Open the “pizza” dough with the hands over a baking paper in a oven proof tray and bake It in pre-heated oven at 170°C for about 30-40 minutes
Meanwhile, cut the leeks.
Heat a frying pan with olive oil and fry the Leeks with the salt and herbs for about 1 minute. Turn down the heat, cover the pan and let it simmer for about 10-15 minutes until it gets tender and juicy.
Blend all the ingredients for the vegan cream cheese in a small food processor for about 1-2 minutes until it becomes a really smooth thick cream;
Heat a frying pan and fry the smoked tofu with the other ingredients until crispy, about 2-3 minutes
Top the Baked pizza crust with the cream cheese and leek and top it with the vegan bacon and if desired some toasted whole buckwheat groats;