Lucy & Amy do it ourselves; cauliflower crust pizza

And it’s rather delicious even if I do say so myself. Let’s be honest, nothing’s ever going to compare to the soft but crispy doughyness of a good thin crust but if you’re carb avoiding or gluten avoiding or just don’t want the 64,938 calories that most pizzas tend to have, then the cauliflower crust is definitely a good alternative. My recipe is an amalgamation of about 15 different ones I found on Pinterest. Some were very labour and time intensive. My mantra for life is short story, good story so condensed them all together to create this one recipe.

What you need:

1 head of cauliflower

1 egg

a handful of shredded mozzarella or grated cheddar or a mixture of any cheeses

a sprinkling of oregano / italian seasoning / herbs of your choice

So…

  1. Pre-heat the oven to 200ºc/fan 180ºc
  2. Break up the cauliflower and chuck in the food processor. Whiz it until it looks like rice
  3. Put the rice-like cauliflower in a pan of water. Boil for 5 minutes
  4. Drain really well using a sieve (and a wooden spoon to push the water out) then put the cauliflower in sandwich bag or tuppaware and cool in the freezer for 10-15 minutes
  5. When it’s cooled, drain all of the excess water out by squeezing the cauliflower in a thin tea towel or even better a muslin. Squeeze, squeeze and squeeze some more. The amount of cauliflower will reduce significantly
  6. Put in in a bowl and mix in the beaten egg, then toss with the cheese and oregano. Add a touch of salt and pepper too
  7. On a piece of greaseproof paper or a silicon baking sheet, spread the cauliflower mixture down so that it’s roundish and even all over in thick (thin) ness
  8. Put in the oven and bake for 20 minutes. Flip and bake for another 10
  9. Remove from the oven, add your tomato sauce and toppings and bake for another 5 or so minutes until the toppings are cooked

And this beauty is what you should see (possibly minus the olives and anchovies; I’m more than aware that they’re not to everyone’s taste!) at the end. I was mightily impressed and will definitely be adding this to my gluten-free repertoire.

cauliflower crust pizza

Lucy

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