Cauliflower Base Pizza
This is a fantastic alternative to what is usually an unbalanced meal of mostly carbs, a moderate amount of fat and a hint of vegetables. This pizza is just as tasty (much to my husband’s delighted surprise) and very satisfying. It’s also a great gluten free option without having to use gluten free flour. Enjoy!
Preparation time 20 minutes. Cooking time 50 minutes.
Ingredients
Serves 4
For the base
- 1 cauliflower cut into florets
- 100g ground almonds
- 1 tbsp oregano
- 2 eggs, beaten
- Salt and freshly ground black pepper
For the topping
- ½ aubergine cut into 1cm thick slices
- 1 small red onion cut into 8 wedges
- 1 courgette cut into 1cm thick slices
- 1 handful of mushrooms cut into 1.5cm thick slices
- 1tbsp olive oil
- 2 cloves of garlic, crushed
- 120ml passata
- 2 tbsp tomato paste
- Palm full of fresh basil leaves
- Salt and freshly ground black pepper
- 125g grated mozzarella
- 10g finely grated parmesan
- ¼ tsp chilli flakes
Method
- Pre-heat conventional oven to 200°C
- Blitz half the cauliflower in a food processor until finely chopped. Transfer to a bowl and repeat with the remaining half. Tip all of the cauliflower in a bowl, cover with cling film and microwave on High for 5-6 mins until softened.
- Tip onto a clean tea towel and leave to cool a little. Once cool enough to handle, scrunch up the tea towel and squeeze as much liquid as you can out of the cauliflower, then transfer to a clean bowl.
- Stir in the ground almonds, egg, oregano, salt and pepper and mix until thoroughly combined.
- Line a baking tray with baking parchment and spray with a little olive oil.
- Mound the cauliflower mix into the centre of the tray, then use your hands to spread out into a 30cm round. Make it a little thicker at the edges to create a ‘crust’. Bake for 15-18 mins until golden brown and starting to crisp a little at the edges.
- While the base is baking, heat a griddle pan or large frying pan, brush each aubergine slice on both sides with a little of the oil, season with salt and pepper and cook for 5-6 mins, turning once, until softened and charred. Transfer to a plate.
- Add the remaining olive oil to the pan and add the onions and courgette and griddle/fry for 5-8 mins until softened and charred. Add the mushrooms for the final 2-3 minutes.
- To make the tomato sauce base mix the garlic passata and tomato paste in a saucepan with some salt and pepper, bring to the boil then reduce the heat to a simmer and cook for around 5 minutes until thick. Tear half the basil leaves and stir through the sauce.
- Once the cauliflower base is cooked, set aside to cool a little. Turn the oven up to 240°C.
- Spread the tomato sauce over the base, then sprinkle with the parmesan, then top with the vegetables and finish with the mozzarella.
- Scatter over the chilli flakes and return to the oven for 10-12 mins. Before serving, scatter with the remaining basil leaves.
Slice into quarters and serve with a side of fresh baby rocket.