Cauliflower Pizza Base

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 […]

By 96five Thursday 25 Apr 2013RecipesReading Time: 1 minute

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 ?

Charlies-fruit-market-sm

Ingredients
1 small head cauliflower, chopped
1 clove garlic, crushed
1.5 cups grated cheese
1 egg
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)

Method
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.