Gluten might just be one of the most controversial ingredients today. Is it a real allergy? Or just an intolerance? Is it better to cut it out or could going gluten-free be bad for your health (except when you have a real intolerance or allergy)? My view is that if gluten makes you feel unwell, don't eat it, but otherwise, there's no health benefit to eliminating it entirely from your diet. If trying to eat healthier, it's better to go with a complex carbohydrate like whole grain, brown bread instead of a simple carbohydrate bread like gluten-free white rice based loafs loaded with extra sugar. This cauliflower crust tarte flambée recipe isn't about avoiding this controversial ingredient, but indulging in some semblance of a pizza made of vegetables. It is inspired by the classic Eastern French (Alsatian-Mosellan) dish, the tarte flambée. Contrary to what the name suggests, this tart is not flambéed, but baked in an oven. The original tarte flambée is the love child of a crêpe and a pizza made with thinly rolled out dough topped with crème fraiche, onions and lardons.
This vegetable take on the recipe replaces the wheat crust with a cauliflower crust and is topped with onions, red grapes, sun dried tomatoes, cranberries and goat cheese in place of the crème fraiche.
Parmesan cheese, 1/4 cup
Red onion, 1
Preheat oven to 325ºF/160ºC.
Break up cauliflower florets and place in food processor. Pulse until a finely ground substance is obtained.
Wrap cauliflower inside cheese cloth and squeeze out the excess liquid.
Mix cauliflower with parmesan cheese, egg, S+P and roll into a ball.
Flatten dough onto greased or parchment paper lined baking pan.
Bake for 30-40 minutes until hardened. Remove from oven.
Thinly slice onions and place onto crust along with other toppings. Bake until onions are cooked and the crust is crispy. About 20-30 minutes more.