A big thanks today to reader Karen Howarth, who told me about the idea of a cauliflower pizza base. It might sound a little strange, but it’s definitely worth a go! It’s easy to do, takes less time than sitting around waiting for your yeast dough to rise, and is completely gluten-free. And it’s surprisingly tasty! You can add any of your favourite toppings. Mine wasn’t quite as firm or crisp as I would’ve like, so next time I’ll try making it on the pizza stone, as opposed to my silicone baking mat on a tray. Try and mix it up for your next Pizza Night!
All of the delicious veges used in this recipe are from Charlies Fruit Market ?
1 small head cauliflower, chopped
1 clove garlic, crushed
1.5 cups grated cheese
2 teaspoons dried herbs
pizza toppings (I used a tomato paste/home-made tomato sauce base, along with roast pumpkin, red onion and capsicum, crumbled feta and fresh basil)
Preheat oven to 200 degrees Celsius.
Place cauliflower florets in a food processor and “rice” until it is finely chopped. You could also grate it.
Transfer to a frying pan/wok/saucepan, add garlic and saute for about 8 minutes, until tender.
Let it cool slightly and add cheese, egg and herbs, and mix well.
Turn onto a tray lined with baking paper, or a well-floured pizza stone. Form into an 8-inch circle. Bake for about 20 minutes.
Spread with tomato paste, then place toppings on. Bake for another 10 minutes. Serve.