Meal, 2015-12-14

Pizza without the carbs

Little bites as an appetizer are always a winner. This pizza base is flourless, so perfect for those with a gluten allergy. This holiday season I have been testing Kitchenaid’s brand new Cook Processor. This machine sounds more complex than it is, because it actually makes cooking run a lot smoother. The Artisan Cook Processor is the perfect helping hand in your kitchen to ensure your dinner party is a success.

I adapted this recipe from the Kitchenaid website. Every country has their own selected chef who creates custom recipes for the Cook processor. Here you will find the Belgian selection. Aside from the new recipes you can discover on this decent website, they also offer a free app. In this app you choose your prefered language, which will give you a set of recipes by the respective country’s chef & the ones of the cook book. I change the language settings from time to time to find out what they are preparing in other countries!

How do you make it?

1. Destem the cauliflower and break into florets, discarding the stem. Place the florets in the Cook Processor bowl, fitted with the Multiblade, and pulse for about 5-10 seconds or until the cauliflower resembles couscous.

2. Replace the Multiblade with Stir Assist and set the Cook Processor manually to 100°C for 10 minutes. Press start to activate, setting the speed to intermittent. Tip out the cauliflower onto a clean tea towel and fold to cover.

3. While the cauliflower is cooling down, assemble the rest of the ingredients for the next step. You will need the eggs, herbs and parmesan cheese. Once the cauliflower is cool enough to handle, squeeze out the tea towel as firmly as you can to drain off as much liquid as possible. I used a new, dry tea towel to make sure all the liquids were gone.

5. Place the cauliflower and the remaining base ingredients back into the Processor, fitted with the Stir Assist and press Quick Stir for 5-10 seconds or until everything is combined evenly.

6. Take one tablespoon at a time and create the bite shape of your choice. It should be around 1/2-1cm thick. Bake at 200°C for about 15-18 minutes or until the edges are beginning to brown.

7. While the bites are in the oven you can prep the topping. Boil the butternut until tender enough, then puree with a fork and a spoon of goat cheese. Slice the onions & mushrooms into thin pieces. You could glaze the onions & mushrooms in a pan with some butter, but this is optional.

8. As soon as the edges of the pizza base are browning you can pop them out of the oven. Now comes the fun part: adding the toppings.

9. Place the rack back into the oven and bake for an additional 10 minutes. Check if the bites are firm enough. If not, you can turn down the heat to 180°C and let them bake for a couple more minutes. Just keep a close eye on them, as they might burn. Allow the bites to cool for a couple minutes before serving them to your guests.

These are perfect served with Jelena’s Christmas cocktail and some Italian bread.