Pizza and Turkish flatbreads
This recipe replaces a traditional flour crust with grated cauliflower that has been squeezed dry, so binding the crust takes care. The crust cooks uncovered in a pressure cooker instead of an oven, offering a low-carb option for kitchens with a stovetop but no oven.
Steam the grated cauliflower for 3 minutes, then squeeze it firmly in a clean towel to remove all the water. Mix it with the egg and kashar cheese and shape it into a flat crust about 1 centimeter thick.
Cook the ground meat and onion in a skillet until the meat changes color. Add the diced tomato, salt, and black pepper and cook for 3 more minutes.
Place the cauliflower crust on parchment paper inside the pressure cooker and spread the ground meat mixture on top. Close the lid without the gasket or pressure regulator and cook over medium heat for 12 minutes.
Do not shape the crust until you have squeezed the cauliflower thoroughly in a clean towel; excess water will make the crust fall apart. Allergens: contains egg and dairy products.
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