Okay, so these aren’t proper pies. But if I call them pizzas, you’ll think I’m obsessed. And ‘stuffed mushrooms’ just makes me think of 1970s dinner parties. So pies it is. Continue reading Baked mushroom and chorizo ‘pies’
If you have been low-carbing for even a few weeks, you will no doubt be aware of the many talents possessed by the cauliflower. A pizza crust is one of them. What it lacks in crispiness, it makes up for in tastiness. Not a bad swap in my book.
- 140g grated cauliflower
- 15g parmesan cheese
- 1 tbs soy flour
- 1 tsp Dijon mustard
- 1/2 tsp garlic salt
- 1/2 beaten egg
- 1 tsp pesto
- 30g chorizo or cooked bacon, chopped
- 30g courgette, sliced thinly
- 45g cheddar cheese, grated
- Steam the grated cauliflower until soft. Cool for 5 minutes then use a clean teatowel or a piece of muslin to wring out the excess water.
- Mix with the parmesan, the soy flour, the mustard, the garlic salt and the egg.
- Line a baking sheet with foil and brush with groundnut oil.
- Use your hands to create a pizza base shape with the dough (it will be quite wet) on the baking sheet.
- Bake at 220 deg C for 10-15 minutes until slightly brown at the edges.
- Sprinkle the remaining ingredients on the top of the base and return to the oven for 10 minutes.
- Allow to cool for a few minutes before attempting to remove the pizza from the foil - it is more delicate than the standard wheat flour base!
These take virtually no preparation and minutes to cook. They also taste amazing.
Therefore, I pronounce these mini aubergine pizzas the perfect after-pub snack.
- 100g aubergine, sliced into four rounds
- 2 tsp pesto
- 2 sliced mushrooms
- 50g cheddar cheese
- 50g tinned anchovies
- Spread the pesto onto each slice of aubergine.
- Arrange the other ingredients on top, finishing with the cheese.
- Pop in the oven at 180 deg C for 10 mins.