Cauliflower pizza is pure, guilt-free delicacy. In this recipe, it is made complete with a dried tomato pesto sauce, which makes this dietary version of the Italian classic exquisitely delicious.
Cut the dried tomatoes into smaller pieces, and put them in a jar. Pour on the sunflower seed oil and the camelina oil. Soak the tomatoes for 3 hours so that they can absorb the oil.
Roast the sesame seeds in a pan (don't use oil!).
Blend the oily, dried tomatoes together with the sesame seeds, 1 clove of garlic, the tomato vinegar, 30 g grated parmesan cheese, ½ csp. of salt in a kitchen chopper until creamy.
Wash the cauliflower, and then absorb the surplus moisture with a paper towel. Blend it in the kitchen chopper until it reaches rice-like consistency.
Add and mix in the rest of the salt, the pepper, the oregano, a whole egg and the grated pizza mozzarella.
Smear with some olive oil the middle of a tin lined with baking paper, and pile on it the cauliflower mix, arranging it in a circle.
Bake the cauliflower mix in an oven preheated to 220 °C until it turns light golden brown in color.
When it is done, remove it from the oven and smear it with the dried tomato sauce. Serve it with some rucola - to your liking.