I first heard about cauli pizza from a friend in Cape Town. She had adopted the paleo nutritional trend and couldn’t stop talking about how delish this healthy pizza alternative was. I smiled and thought to myself...cauliflower and pizza should not be used in the same sentence, never mind find their way onto my plate together. Bear's beloved (Bri) having been diagnosed with colon cancer and a past pizza addict, inspired me to try this recipe. We've all been bordering on health freakish eating tendencies of late, trying to keep up with his cancer fighting survival regime, but let's be honest... who doesn't crave a bit of pizza yumminess now and then? The exciting thing about this recipe is that you can have all the yummy without any naughty. It's simply delish and is now one of our favourite dinners. Go on, give it a try...
So, the first time I made it I used all the right ingredients, but forgot to drain the cauliflower after I cooked it. Flavour wise, it was nomnom, but texture wise, it was soggy and falling apart. So the next time I made it, we used the ‘pick-up’ test to grade the pizza base...can you pick it up without the base falling apart? After all, that’s how most people like to eat their pizza, with their God-given utensils. So, this recipe we’ve tried and tested over the past month and it should give you a deliciously firm base with a crispy crust.
Ingredients to make two pizza bases
one medium cauliflower head, washed and broken into florets
one large beaten egg
two dessertspoons grated parmesan cheese (don't stress if you don't have this...it's not that important)
half a cup grated mozarella cheese
one teaspoon dried oregano, or any other herb you fancy
salt to season
a pinch of tumeric (this is optional, I just use it for its anti-angiogenic qualities)
Ingredients to make two pizza bases
one medium cauliflower head, washed and broken into florets
one large beaten egg
two dessertspoons grated parmesan cheese (don't stress if you don't have this...it's not that important)
half a cup grated mozarella cheese
one teaspoon dried oregano, or any other herb you fancy
salt to season
a pinch of tumeric (this is optional, I just use it for its anti-angiogenic qualities)
Blend the cauliflower florets in a food processor until it resembles a fine powdery texture. Place the cauliflower in a microwavable bowl (with a lid) and cook on high for about 10 mins. I usually do 5 mins, then give it a good stir and then another 5 mins. At this point let me warn you that the smell of fart will waft through your house...I must admit, a little awkies when you have people over to dinner, but believe me the taste is worth it! Place the cooked cauli in a large dish to allow it to cool. Once cooled, you need to squeeze all the liquid out of it so that we get that lovely firm base with a crispy crust. I just use a fine tea towel to do the squeezing, but feel free to use a muslin cloth if you have one, it’ll work perfectly. |
The cauli should resemble a dough-like texture once all the water has been drained from it (see pic above).
Place the cauli ‘dough’ in a bowl along with all the remaining ingredients and mix well. I find using my hands works best. Line two pizza stones with baking paper and divide the dough in two. ‘Roll’ the dough out over the pizza stone. It’s not really rolling as it is more pressing it out. It should be thin enough to give a beautiful crisp texture once cooked, but not too thin, otherwise it will fall apart. Bake for 20mins at 200C or until the base becomes a lovely golden colour (see pics below).
Place the cauli ‘dough’ in a bowl along with all the remaining ingredients and mix well. I find using my hands works best. Line two pizza stones with baking paper and divide the dough in two. ‘Roll’ the dough out over the pizza stone. It’s not really rolling as it is more pressing it out. It should be thin enough to give a beautiful crisp texture once cooked, but not too thin, otherwise it will fall apart. Bake for 20mins at 200C or until the base becomes a lovely golden colour (see pics below).
Now is your time to get creative with pairing flavours for the toppings. Whatever flavours tickle your fancy, put them on your pizza ;) My ultimate pizza topping combo is as follows:
Mix tomato paste with a clove of garlic and spread finely over the base. Top with a mixture of cheddar and mozarella cheese...mozarella gives that beautiful stringy gooey-ness to the pizza, but lacks a lot of flavour, so the cheddar just adds a little cheesy flavour. Now I top with olives, capers, artichokes, mushies, anchovies, and a little oregano. Pop in the oven for 10 mins at 200C. Once done, top with rocket and thin slices of fresh tomato. I am actually salivating while writting this!
Enjoy with a glass of red!
Duck and Bear x
Mix tomato paste with a clove of garlic and spread finely over the base. Top with a mixture of cheddar and mozarella cheese...mozarella gives that beautiful stringy gooey-ness to the pizza, but lacks a lot of flavour, so the cheddar just adds a little cheesy flavour. Now I top with olives, capers, artichokes, mushies, anchovies, and a little oregano. Pop in the oven for 10 mins at 200C. Once done, top with rocket and thin slices of fresh tomato. I am actually salivating while writting this!
Enjoy with a glass of red!
Duck and Bear x