As some of you may have read, we were in England this past week and my sister Jasmine (of Shedding the Wheat) cannot eat gluten. When we were discussing what to have for dinner, we had all heard of cauliflower pizza and had wanted to try it, so that’s what we did!
It was incredibly simple to do, and didn’t take much longer than a regular pizza base (seeing as you need to leave the dough to rise normally). We decided to have roasted vegetables on our pizzas, and me and Sofi had cheese on ours, but my sister had hers without as she doesn’t eat dairy products.
Ingredients Serves 3 pizzas
Cooking time: 1 h 15 mins
- 3 medium cauliflowers
- 300 g ground almonds
- 4 eggs (for one pizza, use just 1 egg but when making more, an extra egg helps bind the bases better)
- salt and pepper
- dried herbs (oregano or basil)
- tomato sauce (don’t use a wet sauce)
- pizza toppings
- Set oven to 200°C
- Cut off the cauliflower florets and place them in a food processor.
- Blitz the cauliflower until it looks like a coarse flour.
- Put the cauliflower in a bowl. Cover the bowl in cling film.
- Put the bowl in the microwave on high for 6 mins, mixing after 3 mins.
- Pour the mix out onto a tea towel and allow to cool.
- Once cool, squeeze the cauliflower in the tea towel to get rid of excess water.
- Put the cauliflower in a clean bowl.
- Add the eggs, almonds and seasoning. Mix well.
- Line a baking tray with baking paper and pour 1/3 of the mix onto the tray.
- Spread it out evenly and make sure to push down to make it firm.
- Put the pizza base in the oven for 15-20 mins until golden.
- Prepare your toppings.
- Let the base cool before adding your toppings.
- Bake your pizzas for 10-15 mins at 220°C.