I was so intrigued when I first heard about using cauliflower as a pizza base. Not the first thing that comes to mind when looking for a healthier alternative to pizza dough so it just had to be tried and I must say I was delighted with the results. Cauliflower works!
Cautionary note though, don’t skip stage 3 – squeezing the moisture out of the cauliflower.
I made that mistake one time in the interests of saving time but the result was a base that just tastes of cauliflower. Which, let’s face it, isn’t what you’re after when tucking into pizza. So follow stage 3 for a surprisingly great pizza base.
I’ve experimented with different toppings and this one was born one day out of what I happened to have in the cupboard. Hope you enjoy it as much as we did.
Cauliflower crust pizza
2 eggs, beaten
1 tbsp dried oregano
Half 90g jar black olive paste
40g tomato puree
6 sundried tomatoes, chopped
1 clove garlic, chopped or 1 tsp ‘easy’ garlic
Half red pepper, chopped
Half green pepper, chopped
1 small tin mackerel in tomato sauce
Preheat oven 200C/180C fan/GM6
Blitz the cauliflower in a food processor until fine crumbs
Place cauliflower in a clean tea towel and squeeze as much moisture out of it as possible
Tip the dried cauliflower into a bowl and mix with the beaten eggs and oregano
Form the dough into a ball and flatten out on a baking tray covered in a sheet of baking parchment
Bake the base for 15-18 minutes until golden brown and starting to crisp a little at the edges
Mix the olive paste, tomato puree, chopped sundried tomatoes and garlic and spread over the pizza base
Sprinkle the chopped peppers on top and finally spread the mackerel pieces over the peppers
Return to oven for 8-10 minutes