Cauliflower pizza is the pizza you have when you’re not having pizza. Because, let’s be honest, it doesn’t bear much more than a passing resemblance to a thin and crispy margarita. It does, however, deserve to be appreciated for its own deliciousness.
A cauliflower pizza carries your favourite toppings beautifully and offers a rich, golden base, crispy around the edges. And if you are trying to eat more vegetables or get your wee ones to eat them, this is the perfect nutrient-dense meal for a quick week-night dinner. The base can be mixed the night before, ready to be baked when you get home from a busy day.
Makes 2 large single-serve pizzas.
- 260g (2c) riced cauliflower, cooked, cooled
- 60g ( ½c) almond meal
- 15g ( ¼c) nutritional yeast flakes or ¼ c grated parmesan
- 1 egg
- fresh thyme leaves or dried oregano
- salt flakes and black pepper
Combine all ingredients in a bowl and mix well. Spread out into 2 circles approx. 16cm diameter. Bake in an oven at 200’C for 20-30 minutes until golden brown. Top with desired toppings and place back in the oven to heat through, another 5 or 10 minutes.
My favourite toppings? Per pizza – 2tsp tomato paste, roast eggplant, Sicilian olives, marinated mushrooms or red capsicum, anchovies, feta.