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

  1. Pre-heat conventional oven to 200°C
  2. 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.
  3. 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.
  4. Stir in the ground almonds, egg, oregano, salt and pepper and mix until thoroughly combined.
  5. Line a baking tray with baking parchment and spray with a little olive oil.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Once the cauliflower base is cooked, set aside to cool a little. Turn the oven up to 240°C.
  11. Spread the tomato sauce over the base, then sprinkle with the parmesan, then top with the vegetables and finish with the mozzarella.
  12. 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.