The tastiest gluten free cauliflower pizza base ever!

We all love a pizza, however traditionally they haven’t been the healthiest of meal choices! This cauliflower crust reduces a pizza’s kilojoules, glycaemic index (GI) and salt content, whilst ramping up the vegetable content. It also has a lovely subtle flavour that only adds to the finished product! This recipe is also Gluten Free and Vegan when the suggested substitutes are used. 

• 1 small to medium sized head of cauliflower - should yield 2 to 3 cups once processed
• 1/4 teaspoon Maldon Salt Flakes
• 1/2 teaspoon Gourmet Organic Herbs - Dried Basil, crushed a little more between your fingers
• 1/2 teaspoon Gourmet Organic Herbs - Dried Oregano, crushed a little more between your fingers
• 1/2 teaspoon garlic powder
• A pinch or more (depending on your tastes) of Gourmet Organic Herbs - Chili Flakes
• 1/4 cup shredded parmesan cheese or Angel Food Dairy-Free Parmesan Alternative Original
• 1/4 cup mozzarella cheese or Notzarella Dairy Free Pizza Cheese
• 1 egg or the equivalent amount of Orgran No Egg
• 1 tablespoon Bobs Red Mill Almond Meal/Flour

Place a pizza stone or large baking tray in the oven and preheat oven to 235 degrees. On a cutting board, place a large piece of baking paper and spray it with non-stick cooking oil or Nucifera Cold Pressed Organic Coconut Oil Cooking Spray

Wash and thoroughly dry a small head of cauliflower. Cut off the florets from the stem and pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower "snow".

 

Place the cauliflower in a microwave-safe bowl and cover before microwaving for 4 minutes. Place cooked cauliflower onto a clean tea towel and allow to cool before attempting the next step.

Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring as much water as possible. This step is very important as it stops the finished crust turning into a crumbly mess!

Place cauliflower into a bowl and add parmesan cheese/substitute, mozzarella cheese/substitute, salt, dried basil, dried oregano, garlic powder, pepper flakes and almond meal. Now add your egg/substitute and mix to combine. Hands tend to work best for this step.

Once mixed together, use your hands to form the dough into a crust on your oiled baking paper. Pat it down thoroughly, you want the disk to be tightly formed together.

Using a cutting board slide the baking paper onto your hot pizza stone or baking sheet in the oven. Bake for 15 - 20 minutes (this is largely dependent on your oven so keep an eye on the colour), until it starts to turn golden brown. Remove from oven.

Add your favourite toppings (see some suggestions below) and place back in the over to cook for a further 5-7 minutes (until your cheese or substitute is bubbling and golden) and allow it to cool for two minutes before using a pizza cutter and a spatula to serve up.

Pizza topping suggestions:

• Zucchini, Feta, Lemon rind, and Garlic (Sprinkle salt over zucchini for ½ an hour and squeeze out all water, before using. This will avoid the pizza crust becoming soggy)
• Thyme roasted mushrooms with goat’s cheese and buffalo mozzarella
• Roast pumpkin, caramelised onion and Botanical Cuisine Persian Style Macadamia Feta (available in-store only)