I cannot tell you how pleased I am that I finally cracked this recipe. One thing after being diagnosed gluten intolerant was the lack of a really good quality pizza base in the shops. I tried making my own with gluten-free flours but without much success.
I had seen various recipes floating around the internet for cauliflower pizza bases so I thought I’d give it a bash. It did take me quite a few attempts and variations of ingredients to get the right consistency but the recipe below has been tested numerous times now and hasn’t failed….winner!
I’ve not listed any topping suggestions because that is entirely up to you. I have tried the pizza topped with a regular tomato sauce and also a pesto which is ah-may-zing! I have also tried sautéing my vegetable toppings before adding to the pizza and this works well, especially if you have fussy eaters who don’t like veggies which still have a bite to them!
Whilst cauliflower isn’t as nutrient dense as a lot of the other cabbage-family vegetables it is still packed with nutrition. Like many other cruciferous vegetables, cauliflower contains compounds that may help prevent cancer. It is an excellent of vitamins K and C and is a very good source of fibre.
-1 small cauliflower head
-1 to 2 tsp. mixed herbs
-salt & pepper
How To Make
Pre-heat oven to 200C/400F. Line a pizza baking tray or a baking sheet with parchment paper.
Remove the leaves and stems from the cauliflower, separate the florets and place in a food processor. Pulse until a fine grain, finer than if you were making cauliflower rice.
Place the cauliflower in a microwave-safe bowl, cover and heat for 3 minutes to steam.
Place the cauliflower in cheesecloth or a thin towel and wring out the cauliflower. Be careful with the hot liquid, it is advisable to wear kitchen gloves if you find it too hot. There’ll be quite a bit of liquid which will come out and even when you think that all the liquid is out, give another squeeze and there’ll be more!
Once the liquid has been squeezed out place the cauliflower in a bowl and mix in the seasoning and herbs. Make a well in the middle and put the egg in the well. Whilst beating the egg incorporate the cauliflower into it until all combined.
Place the cauliflower mixture onto the lined baking sheet and shape in to a circle with you hands pressing down firmly as this will help the base to hold its shape. I find it easier to press down firmly with one hand whilst the other hand is supporting the edges of the base. I make my base about 5mm thick, any thinner and it will not hold together.
Place in the oven and bake for 25-30 minutes until starting to brown.
If you are going to be using sautéed vegetables for your topping now is the time to do them.
Once the base is ready, remove from the oven, flip it onto a board and gently remove the parchment paper – you may want to wait a few minutes until it is cool enough to handle. This step just makes it easier to serve it immediately once fully cooked.
Place the base back on the parchment paper and spread on your sauce followed by your toppings.
Place back in the oven and bake for a further 15-20 minutes.
Serve immediately with a simple green salad to accompany.