Cauliflower Crust Pizza
Try this gluten free cauliflower recipe. The cauliflower is chopped to a cauliflower rice and made crunchy around the edges with this roasted cauliflower flavour pizza style base. It is not the same texture or flavour as a traditional pizza crust, but it is a great way to cook with cauliflower, kids love it too! Here the crust is topped with a simple tomato sauce, but be creative with the toppings and use what you have on hand.
- No mozzarella? Try other pizza toppings such as capers, olives, or even finley sliced leftover vegetables from your Oddbox (aubergine, courgette, bell pepper, tomatoes…).
- No eggs? Replace each egg with 1 tbsp of flax seeds + 3 tbsp water. Mix together and set aside for 10 minutes, until gelatinous.
- No oregano? Use any dried herb you have on hand such as rosemary or thyme.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
1 small Cauliflower (or 1/2 large cauliflower)
30 g Parmesan (grated)
1 tbsp Oregano
Salt & pepper
For the tomato sauce:
½ Red onion (chopped)
1 Garlic clove
1 tbsp Butter
1 tsp Olive oil
1 Tin chopped tomatoes
For the toppings:
1 Mozzarella (grated)
10 Basil leaves
Salt & pepper
- Make the cauliflower rice: Remove the leaves from your cauliflower (reserve for pizza topping, or add into stir fry recipes) and chop the florets into chunks. Add them to a food processor, and pulse blend until the texture is similar to rice. If you don’t have a food processor, you can grate the cauliflower with a cheese grater or chop it with a knife.
- Saute the cauliflower rice: To dry out the cauliflower rice a little, heat a large frying pan over medium-high heat, and cook the rice cauliflower for 5 minutes, stirring often, until drier and translucent. Do not over cook the cauliflower rice.
- Make the cauliflower crust: Preheat the oven to 200C/180 fan/6 gas mark. In a large bowl, combine the cooked cauliflower with the eggs, grated parmesan, oregano, salt and pepper. Line a baking tray with baking paper and grease with a little olive oil. Spread the dough out evenly on the baking tray and form into a circle of approximately 1 cm thick. Bake for 20-25 minutes, or until the crust is golden, crispy on the edges and cooked through the middle.
- Make the tomato sauce: In the meantime, add both the butter and olive oil to a saucepan on medium heat (or like me to the same frying pan - just give it a quick rinse). Cook the red onion for 5 minutes, until soft and cooked through, then add the garlic and chopped tomatoes. Simmer down for 15 minutes on a low heat, or until reduced a little.
- Add the toppings: Change the oven temperature to 230C/210 fan/8 gas mark. Top the cauliflower crust with the tomato sauce, mozzarella and basil leaves. Cook the pizza for 5 minutes, or until the toppings are hot and the cheese melted.
How to store
Store the pizza in the fridge for up to 3 days. Reheat in the oven at 180C/160 fan/4 gas mark.
The cauliflower crust pizza is great served along with a green salad, or as part of a food spread.