2cupsof ground cauliflower - about a quarter of a cauliflower
hazelnutflour 1 cup - approx 150 gr whole hazelnuts
For the topping
tomato and soffritto
Preheat the oven to 200C
Finely chop the cauliflower (or use a processor). It needs to be really finely ground, so keep chopping. Put two cups of the cauliflower mixture in a bowl.
Put the hazelnuts in the foodprocessor and mix them till you have a fine crumbly mixture. Don't grind them too long or you will get hazelnutbutter.
Put one cup of the hazelnut mixture with the cauliflower. Put two eggs in and all the herbs and stir everything together until you have a sticky consistency.
Take a baking tray and put baking paper on. Make a round of a little of the cauliflowermix. Don't make it too big as it will make it hard - if not impossible - to lift the pizza in one piece once baked. Not too thick, not too thin (see photos)
Put into the oven for 10 minuten so the crust dries out a little and gets crispy and the cauliflower cooked. take out of the oven and put the topping on.
Put some finely chopped tomatoes and the soffritto in a small saucepan and leave this to simmer until it becomes one whole (you can remove the skin from the tomatoes if you want but we didn't bother) Put aside
Cut the zucchini and the mushrooms finely. Cut the bellpepper into pieces
Bake the ground beef to get a crumbly mixture and add the zucchine and the mushrooms to the pan. Add herbs of your choice (we used pepper, salt, thyme and rosemary)
First add a layer of the tomato mixture on top of the pizzacrust. Add your vegetable mix on top that is just baked and put some of the raw bellpepper on top.
Bake for another ten minutes in the oven. And enjoy!