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1. Gather the ingredients

    • 1 large or two small cauliflower heads
    • 1 small red onion
    • 1 large tomato
    • a bunch of fresh basil
    • 3 garlic cloves
    • 2 tbsp of chia seeds
    • 1 tsp of oregano

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2. Prep the chia

Pour the chia seeds in a glass together with 6 tablespoons of water. Stir and leave for about two hours.

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3. Blend the chia

Once the chia has turned into gluey mix, process it to make the egg-like replacement.

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4. Boil the florets

Wash, chop and blanch the cauliflower florets in salted water, and drain well using paper towels to remove as much moisture as you can.

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5. Process the florets

Using a knife or food processor, chop the florets into small bits, but not for too long, so it doesn’t become a paste.

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6. Make the crust

Mix the cauliflower with finely chopped garlic, oregano and a pinch of salt, and then slowly mix in the chia preparation until you get the right consistency (add chickpea flour or almond meal if you need more binding). Place the mixture on a baking sheet lined with parchment paper and gently press into your desired shape.

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7. Bake and decorate

Bake for 20-25 minutes at 450°F, the edges will turn golden brown. Add the chopped tomato and onion and bake for an extra 5-8 minutes. Decorate with fresh basil, a few drops of olive oil, spices and anything else you desire.