Wednesday, 11 December 2013
Cauliflower based pizza
Now this is a weird one, on my quest for amazing gluten free recipes this week I came across the cauliflower pizza. Sounds bizarre but then I made it and it was genius. All the fun pizza toppings on a healthy base that doesn't make you feel like you are having a food baby after...magnifique!
I should probably mention that it also tastes totally delicious. Obviously it is not going to taste like actual pizza dough because it has no flour, but it does slice, goes a bit crispy and you can hold it in your hand to eat it and it won't fall apart which impressed me!
I made my pizza with a sort of open salad on the top with a lemony, basil pesto…sooo good. You could put your toppings on and stick it in the oven though if you want it all melty and then add the rocket and pesto after.
Makes 1 pizza
2 cups cauliflower, whizzed up to look like ground almonds
½ cup of almonds, blanched or normal
1tbsp sunflower seeds
2 tbsp pumpkin seeds
1tbsp dried rosemary
½ tsp salt
1 red pepper
big handful of rocket
2 pinches of piment d'espelette or chilli flakes
1 cup fresh basil
2 tbsp pine nuts, toasted
3 tbsp extra virgin olive oil
2 tbsp parmesan
zest of about half a lemon
salt and pepper
1 garlic clove, thinly sliced
1 tbsp olive oil
1 small sprig rosemary, leaves picked off
salt and pepper
Preheat your oven to 200˚C
First off get your tomato sauce going. Heat the olive oil on a medium heat and gently fry the garlic and rosemary leaves for a minute or two until the garlic is almost caramelised but not golden, then add the passata, salt and pepper and leave to simmer on a low heat until you need it.
Slice the pepper into strips, mix with a drizzle of olive oil and roast in the oven until cooked.
To make the base whizz your cauliflower florets in a food processor until they are fine and look like chunky flour, take the cauliflower out and microwave in a suitable container for 3 minutes. It should be hot and steamy if not give it another minute. Spoon the cauliflower onto a clean tee towel and leave to cool. When cool wrap it up in the tee towel and squeeze out as much water as you can.
Whizz the almonds in the food processor with the seeds, salt and rosemary and blend until fine then mix in a bowl with the cauliflower and egg.
Line a tray with baking paper and spoon the mix on and pat down to make a pizza shape with a thin crust.
Bake in the oven for 15 minutes until it is set and golden.
To make the pesto whizz the basil and pine nuts together until fine, then add the olive oil, whizz for another second then spoon into a bowl. Gently stir in the lemon zest, grated parmesan and then season and set aside.
Once everything is ready, spread the tomato sauce on the base and cook for a further 5-10 mins then pile up the salad on top with dollops of pesto, chunks of mozzarella, sprinklings of piment d'espelette and a drizzle of olive oil.
Enjoy your hopefully life changing and waist slimming pizza!