This recipe is an excellent option for those looking for a gluten free and nutritious alternative to a traditional pizza base. A cauliflower pizza crust is mostly made out of cauliflower, coconut flour, almond meal and eggs. This recipe provides instructions for a base as well as a thick tomato sauce to be lathered on top. Feel free to use whatever ingredients you like on top of the pizza.

Ingredients:

PIZZA TOPPINGS

  • 1 tbsp olive oil (for drizzling on vegetables)
  • 3 button mushrooms
  • 1 zucchini
  • 1 bunch broccolini
  • Handful pine nuts
  • Basil leaves
  • Pecorino cheese, or cashew cheese

PIZZA BASE

Method:

  1. Preheat the oven to 180°C and line an oven tray with baking paper.
  2. Chop the cauliflower into small florets, discarding the stalk. Using a food processor, blend the cauliflower florets until fine, and a rice-like texture.
  3. Transfer the ‘cauli-rice’ to a large bowl. Add the coconut flour, nut-meal, Italian herbs, salt and nutritional yeast. Stir well to combine.
  4. Make a well in the middle of your mix and crack your eggs into it. Using your hands, combine the mixture – pulling the dry ingredients towards the middle. Ensure that the mixture is completely wet, and sticky enough to form into a ‘dough’ like ball. If it is too dry and crumbly then add another egg.
  5. Transfer the mix onto a baking tray – forming either two large or 4 small bases. Compress the ‘dough’ down with your hands, keeping the edges around 80mms or so thick. You don’t want the base too thin or it will crumble once cooked.
  6. Place in the oven and bake for 20 minutes, or until golden on top.
  7. Prepare the tomato base sauce while waiting for base to cook (recipe below).
  8. Take the golden base/s out of the oven and coat with a thick layer of your tomato base sauce.
  9. Finely slice your mushrooms and zucchini and place on top of the pizzas. Add any other vegetables you like.
  10. Drizzle a little olive oil on top of the vegetables and bake for 15-20 minutes, until bronzed.
  11. Remove the pizzas from the oven and serve hot, topped with basil leaves, pine nuts and your favourite cheese.

 

TOMATO BASE SAUCE

Ingredients:

Method:

  1. Heat the oil in a medium sized saucepan.
  2. Dice the onion finely and fry in the oil until soft and translucent.
  3. Chop the garlic finely and add to the onion, along with the Italian spice mix, cumin and cracked pepper.
  4. Stir continuously for a minute then add the two cans of crushed tomatoes and basil leaves.
  5. Let simmer over a medium heat for 20 minutes, stirring periodically. You want the sauce to thicken and become more concentrated. Remove from heat.