Cauliflower Base Pizzas

Ok, so these were great – the kids did love them but I have to say they sat a little heavy on my stomach – possibly because I’m not used to such a filling meal (I did eat quite a lot – I haven’t had pizza for a while!!).  I would definitely say they are a good alternative to the real thing.  My son in particular is a pizza fiend and he was more than happy with this as an option.  One little piece of advice, make sure you spread your base quite thinly otherwise you can end up with quite a soggy pizza.

Be creative with your toppings – we had a selection of goats cheese, cured meat, sundried tomatoes, mozzarella, pepper, asparagus, mushrooms, rocket, red onion…..  Oh and I took the easy option and used some Passata mixed with a little tomato puree and some dried oregano rather than making the tomato sauce.

(The eagle eyed of you might notice that one of the pizzas in the picture is a meat-based pizza.  I will add this recipe in a separate post – its actually my favourite!)

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Cauliflower Base Pizzas

From 'The Art of Eating Well' by Jasmine and Melissa Helmsley

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Courses

Main

Prep Time

20 minutes

Cook Time

35 minutes

Servings

MetricUS Imperial

Ingredients

• For the tomato sauce topping:
• 3 Garlic cloves diced
• 1 tbsp ghee
• 12 large tomatoes roughly chopped
• 2 tsp dried oregano or 1 tbsp fresh
• sea salt and black pepper
• 1 fresh or dried chilli chopped
• For the base:
• 140 g cauliflower about 1/4 of a head
• 1 egg white beaten
• 50 g ground almonds
• 40 g buckwheat flour
• 1/2 tsp each of sea salt and black pepper
• 1/4 tsp bicarbonate of soda
• Plus toppings of your choice

Courses Main Prep Time 20 minutes Cook Time 35 minutes Servings MetricUS Imperial Ingredients For the tomato sauce topping: 3 Garlic cloves diced 1 tbsp ghee 12 large tomatoes roughly chopped 2 tsp dried oregano or 1 tbsp fresh sea salt and black pepper 1 fresh or dried chilli chopped For the base: 140 g cauliflower about 1/4 of a head 1 egg white beaten 50 g ground almonds 40 g buckwheat flour 1/2 tsp each of sea salt and black pepper 1/4 tsp bicarbonate of soda Plus toppings of your choice

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Instructions

1. Preheat oven to 190oC and line a baking tray with parchment paper and grease (BTW mine still stuck to the paper so I would be inclined to just grease a tray well)
2. Make the tomato sauce by frying the garlic gently for 1 minute in the ghee then adding the tomatoes and other ingredients
3. Simmer tomatoes down to a thick sauce for about 15 mins and mash or blend to a paste
4. Grate or blend cauliflower into rice sized pieces
5. Put all the base ingredients into a bowl to mix or add to the blender until it forms a sticky dough
6. Spread the dough onto the prepared tray
7. Bake in the oven for about 20 minutes, flipping over after 15 mins to cook the underside
8. Add your toppings and cook for another 5-15 mins depending on your topping
9. Serve with a big green salad

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