Cauliflower crust pizza

I absolutely love pizza. You can’t beat a thin and crispy base covered in a rich tomato sauce and oozing cheese. However, it is no secret that pizzas are not the healthiest of meals. When a friend mentioned that you can make a pizza base out of cauliflower I was a bit dubious so I decided to give it a go. I’ll admit, while the cauliflower base does work, it isn’t as satisfying as a proper dough base. But if you are looking for a gluten free and guilt free alternative, then give this recipe a go. I will satisfy those pizza cravings without making you feel overly full.

You can use whatever you want for the toppings. Pesto spread on top with some crumbled feta and courgettes also work really well.

Ingredients (makes a 10 inch pizza)
For the base:
1 large cauliflower
50g vegetarian style parmesan or another hard cheese
1 egg
1tsp dried oregano
Salt and pepper

For the tomato sauce
1 can of chopped tomatoes
1tsp sugar
1 onion
Olive oil
Salt and pepper

For the topping
1 ball of mozzarella
1 small courgette
1tsp fresh oregano
Small handful of mangetout


Start by cutting the cauliflower florets up into smallish chunks. Blitz them in a food processor so it resembles couscous. To stop the cauliflower falling through hob-top steamers, rest the cauliflower ‘couscous’ on a clean cloth and put in a steamer for about eight minutes. When it has cooked through, transfer into a sieve and rest over a bowl. Push the cauliflower down so you draw out as much water as possible. Leave aside until it has completely cooled. Pop the oven onto 180 degrees.

When the cauliflower is cool, pop it into a clean bowl and add one whisked egg, herbs, finely grated cheese, salt and pepper. You can add some different herbs to the base if you fancy.

Spread the cauliflower base out onto an baking tray so it resembles a pizza base. Bake in the oven for about 25 minutes. It should be golden brown when it is ready.

While the cauliflower base is cooking, make the tomato sauce. Finely slice the onion and fry in plenty of oil. When translucent, add the tinned tomatoes, sugar, salt and pepper. Reduce the sauce until it is rich and thick.

Once the cauliflower based has cooked through, spread the tomato sauce over it and add the sliced vegetables, fresh herbs and cheese. Pop back into the over for 10 – 12 minutes.


One comment

  1. Come share your vegetarian recipes on Facebook

    I love this recipe…do come over and join us at the new vegetarian foodie group “Sharing food with Shivaay Delights”

    Can’t wait to see you there

    Regards D 🙂

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