The cauliflower fad was so 2013, but why stop something that works? The cauliflower is used as an alternative to flour, rendering the pizza gluten free. As other cauliflower-substitution recipes before this one (mash, salad, and stir-fry), we take advantage of its mild flavor to disguise it as a naughtier, more dense dish.The cauliflower is processed into a “rice”, microwaved then squeezed to release a surprising amount of liquid to get a dry, crumbly mass. This is then stirred with some cheese and flavorings, then an egg binds it altogether to make a “dough”. The pizza undergoes two baking stints, one pre-topping, and one post-topping. The toppings are only limited by your imagination.
1 small cauliflower
1/4 cup freshly grated parmesan
1/4 cup grated mozzarella
1 tsp dried oregano
1 clove crushed garlic
1/2 tsp salt & pepper
1 cup tomato pizza sauce (homemade or from a jar)
1 cup of grated mozzarella
1/2 tsp dried oregano
Any topping you like: red chilli,olives…
Pre-heat oven to 450F and put a large, flat baking tray in there to get hot too.
Process the cauliflower until you have ‘rice’ (about 2 or 3 cups).
Cover with a plate and put it into the microwave for four minutes.
Tip onto a clean, dry tea-towel to cool down.
Once the cauliflower is cool enough to to handle, pull up the edges of your towel and wring all the moisture out of the rice.
Put it into the bowl with the cheese.
Add oregano, garlic & egg, stir it all together.
Lay a piece of grease-proof paper onto a chopping board and rub it with a bit of olive oil.
Pat the ‘dough’ into a pizza shape on the paper.
Carefully remove the hot baking tray from the oven. Slide the paper and the base across onto the pan carefully and put it back into the oven for about 15 minutes until dotted with golden patches.
Smooth on the sauce, cheese, oregano, and toppings.
Bake the whole thing again for about 7 minutes or until it’s all melted and bubbly.
I then added some sliced air-dried beef
Leave it to cool for a good five minutes, slice, and serve.