Classic Cauliflower Pizza Base
If you’re looking for an alternative to the usual flour-filled pizza base, then why not give this gluten free, low carb cauliflower one a go instead? Once you get the hang of it, you’ll be hooked!
- 2 bags Frozen Cauliflower Rice (300g in total) OR see Lisa’s tip if you are not able to buy this
- 30 g grated mozzarella cheese
- 1 Egg, beaten
- sea salt or herbamare
- white pepper
- 1/4 - 1/2 tsp Dried Oregano
- 3 - 4 tbsp Tomato Sauce (my preference is the Marinara pasta sauce from the Gefen brand)
- sea salt or herbamare
- cracked black pepper
- 3 cherry tomatoes cut in half (optional)
- 50 g grated mozzarella cheese
- Rocket Leaves
- Parmesan Shavings
- Sea Salt and Black Pepper to taste
- Preheat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted) and pre-line a baking tray with parchment paper.
- Cook the frozen cauliflower rice in the microwave as directed on the pack (or steam until cooked) then set aside until cool enough to handle. Once cool, wring out as much of the liquid as possible, EITHER by squeezing the bag firmly (some have some holes in for the liquid to escape) OR by tipping the cooked rice into the centre of a clean tea towel, scrunching up the corners and squeezing firmly to remove as much of the liquid as possible.
- Don’t be alarmed, if you don’t seem to have much left – there’s more to come!
- Place the cooled, drained cauliflower into a bowl, then add the 30g grated mozzarella cheese, the beaten egg, seasoning and dried oregano and combine well.
- Tip the cauliflower mixture onto the parchment paper lined baking sheet and, using the back of a large metal spoon, spread the mix evenly out to form a round “base” (aim for about 8-10 inches/20cm-25cm), pressing it together and down firmly to ensure that it’s all well compressed. If you like a deeper crust then, at this stage, you can build the edges up slightly but resist the urge to make them too thick or thin. Place the baking sheet into the oven and bake for 20 minutes until the base starts to turn golden brown, then remove and carefully turn the base over and return it to the oven to cook for a further 10 minutes.
- Once the base has cooked, remove it from the oven and spread the tomato sauce evenly over the surface before seasoning with a touch of sea salt (or herbamare) and cracked black pepper. Top with the remaining grated mozzarella cheese and the cherry tomato halves then place back into the oven for 8-10 minutes (or longer if you like it crispier) until the cheese has melted and the tomatoes have softened.
- Remove from the oven and garnish with parmesan shavings and rocket leaves.
- Serve and enjoy!
- If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP Using cauliflower to make a pizza base has to be one of my favourite recipe “hacks” – not only is it simple and delicious but it’s also especially good if you’re following a low carb, grain or gluten free diet OR if you’re just trying to increase your veggie intake! And yes, you can pick it up just like you would a real pizza – no need for a knife and fork here! Don’t be afraid to be adventurous with your pizza toppings – try spinach, olives, sun-dried tomatoes, anchovies, red onion slices, mushrooms, tuna, pineapple or even an egg…let your imagination run wild! And kids love getting involved too and designing their own pizzas – it really is great fun! If you can’t get hold of frozen cauliflower rice then simply cut the florets off of 1 small head of cauliflower (you don’t need to use much of the stem), wash and thoroughly dry then pulse in a food processor for around 30 seconds until you have a consistency that resembles rice. Place the “rice” into a microwave safe bowl, cover and cook for 4 minutes – or alternatively steam until cooked - before squeezing out the liquid and proceeding with the recipe as instructed above.