Summer is already here, and there's nothing better than treating your friends to a delicious gluten-free, home-made pizza!
Pizza With Labneh Cheese, Eggs and Arugula
For a pizza for 2 people
1 cauliflower head (around 600 g)
1 ½ cup finely grated parmesan cheese
½ teaspoon salt
1 yellow onion
2 cloves of garlic
2 tablespoons of olive oil
2 tablespoons of tomato paste
500 g of crushed tomatoes
1 teaspoon of dried oregano
1 teaspoon of liquid honey
salt and freshly ground black pepper
5 labneh cheese balls, or 100 g crumbled feta cheese
1 bunch of arugula
1 pinch of chili flakes
The dough is made of cauliflower but if you don’t know that, it’s hard to determine as the taste of cabbage is almost non-existent. Labneh is a Lebanese salty and creamy goat cheese that can be bought in glass jars in well-stocked stores.
Start with the tomato sauce: peel and finely chop onions and garlic. Heat the oil in a large pan and fry them without them taking on color. Add the tomato paste and stir. Let it fry for one minute.
Pour in the tomatoes, oregano and honey. Let it simmer without a lid until it thickens, for about 10 minutes. Stir occasionally. Season with salt and pepper.
Divide the cauliflower head and cut away the root; remove any leaves. Break it into bouquets and run in a food processor to a nice "crumble". Steam or cook in the microwave-oven on a plate for 3 minutes.
Put the crumbs in a towel and squeeze out as much water as possible.
Mix with egg, parmesan and salt to a batter. Spread it with the shape of a circle of about 25 centimeters in diameter on a baking tray. Pre-bake it for about 20 minutes until it gets some color. Take it out and let it cool a little.
Spread a couple of tablespoons of tomato sauce over it and tear over the labneh cheese. Crack an egg in the middle and bake for another 12-15 minutes.
Sprinkle with some chili flakes and drip over some good olive oil. Top with arugula and serve.