Friday, April 26, 2013

Cauliflower Pizza Base

A big thanks today to reader Karen Howarth, who told me about the idea of a cauliflower pizza base.  It might sound a little strange, but it's definitely worth a go!  It's easy to do, takes less time than sitting around waiting for your yeast dough to rise, and is completely gluten-free.  And it's surprisingly tasty!  You can add any of your favourite toppings.  Mine wasn't quite as firm or crisp as I would've like, so next time I'll try making it on the pizza stone, as opposed to my silicone baking mat on a tray.  Try and mix it up for your next Pizza Night!

All of the delicious veges used in this recipe are from Charlies Fruit Market :-)

1 small head cauliflower, chopped
1 clove garlic, crushed
1.5 cups grated cheese
1 egg
2 teaspoons dried herbs
pizza toppings (I used a tomato paste/home-made tomato sauce base, along with roast pumpkin, red onion and capsicum, crumbled feta and fresh basil)

Preheat oven to 200 degrees Celsius.

Place cauliflower florets in a food processor and "rice" until it is finely chopped.  You could also grate it.

Transfer to a frying pan/wok/saucepan, add garlic and saute for about 8 minutes, until tender.

Let it cool slightly and add cheese, egg and herbs, and mix well.

Turn onto a tray lined with baking paper, or a well-floured pizza stone.  Form into an 8-inch circle.  Bake for about 20 minutes.

Spread with tomato paste, then place toppings on.  Bake for another 10 minutes.  Serve.

After baking the base

Ready to go in the oven!

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