Have you heard of cauliflower crust pizza? I’m sure you have! They get quite popular on blogs and social media networks every now and then. And I’m so glad for it, as it’s such a great way of swapping a floury dough for more veg!

I’m not the biggest fan of cauliflowers. Much as I liked mum’s version of cooked cauliflower with buttered bread crumbs, and recently fell in love with my friend’s raw cauliflower salad (oh, I certainly need to make a blog post with it, soon!) there isn’t an endless list of ideas in my head for the cauliflower. Yet. Perhaps I need to explore it more and find more ways of making this winter vegetable appear more often on our table. Watch this space!

For today, we’ve got our cauliflower crust pizza. Don’t expect it to be like a traditional pizza. It’s different. It’s better, if you ask me. No yeast, no gluten, just healthy veg. You can cut it into slices and they’ll hold well in your hand. And you can have fun and experiment with various toppings too.

Ingredients

For the cauliflower base:
1 cauliflower (about 750g)
100g ground almonds
2 eggs
1 tbsp dried oregano
1 tbsp mixed herbs
1 tsp salt

For the tomato sauce:
3 tbsp tomato purée
1 tbsp dried oregano
1 garlic clove, crushed
Freshly ground pepper

For the topping:
2 tbsp olive oil
1 small aubergine, thinly sliced lengthways into long strips
1 small courgette, thinly sliced lengthways into long strips
1 small onion, cut into thin wedges
0.5 red pepper, cut into slices
0.5 yellow pepper, cut into slices
1 red chili, sliced
A few fresh basil leaves

Vegetable oil for greasing

Preparation

Preheat oven to 200C/ gas mark 6.

Cut the cauliflower roughly into large pieces. Place in a food processor and blitz until finely chopped.

Heat a large frying pan (don’t add any oil), tip the chopped cauliflower onto the pan and dry-fry it for about 10 minutes, stirring constantly, so that the cauliflower softens and some of the moisture evaporates.

Transfer the warm cauliflower onto a clean tea towel. With your hands, squeeze the tea towel and squeeze as much liquid as you can out of the cauliflower, then transfer back to a bowl. Add the ground almonds, eggs, dried herbs and season to taste with salt.

Line a baking tray with baking parchment and grease with oil. Place the cauliflower mix in the centre of the tray, then use a spoon and your hands to spread out into a 30cm round pizza base. Bake for 15-18 minutes in a preheated oven until golden brown and starting to crisp a little at the edges.

Meanwhile, heat a griddle pan, brush each aubergine slice and courgette slice on both sides with a little of the olive oil, and cook for 5-6 mins, turning once, until softened and slightly charred. Transfer to a plate and cook the remaining slices – you’ll need to do this in batches.

Griddle the onion wedges and pepper slices for 2-3 minutes.

To make the tomato sauce, in a small bowl mix the tomato purée, garlic and the oregano, adding a little water.

Once the cauliflower base is cooked, spread the tomato sauce over the base.
Arrange the vegetables on the top and bake for another 10-12 minutes.

Take out from the oven and cut into slices, using a pizza cutter.



Bon appétit!
Lena x

Cauliflower Crust Pizza (gluten free, diary free)
Cauliflower Crust Pizza (gluten free, diary free)




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