Sunday, 2 March 2014

Cauliflower Pizza Base (Gluten Free)

Another sneaky recipe to get extra serves of vegies in per day, just like zucchetti and green smoothies. You won't even taste the cauliflower! The trick to this recipe is getting the base just right. It's a pizza after all, so it needs to be eaten with the hands, therefore no soggy bottoms!

Cauliflower Pizza
(Inspired by Not Quite Nigella, Taste and a gazillion magazine articles - versions of this recipe are everywhere!!!)
1 med-large cauliflower
1/3 cup almond meal (or gluten free/plain flour)
2 eggs
Salt & Pepper
Whichever pizza toppings you fancy

1. Pre-heat your oven to 220 degrees. In a food processor or Thermomix, pulse the cauliflower until it resembles coarse breadcrumbs (press turbo 3 times on a TMX)

2. Place cauliflower in a sealed microwave safe container and cook for 5 minutes.
3. Remove lid and let the steam escape and leave the cauliflower to cool down until able to handle.
4. Place cauliflower in a clean chux (or muslin) cloth and squeeze out all the water. The cauliflower will decrease in volume by about half.

5. Place in a bowl and stir through beaten eggs, meal/flour and salt and pepper.
6. Line a pizza stone or tray with baking paper and spread cauliflower mixture into a circle. It's much easier to use your hands for this part.
7. Place in the oven and cook for 15 minutes until golden.
8. Place a second piece of baking paper over the cooked base and flip over. Remove the top sheet of baking paper so the previous underside of the base is now exposed. Place back into the oven for 5-10 minutes until it starts to colour. (I forgot to take a photo...oops!)
9. Top with your favourite pizza toppings (I used tomato, cheese, mushrooms and olives) and bake for another 10 minutes until cooked.


Sarah xx