Helen’s Cauli-based Pizza

Helen’s Cauli-based Pizza:

When I first heard about using cauliflower as a base for pizza, I didn’t believe that it would work.

But oh boy was I wrong.

It’s so simple to make and so delicious to eat, this is a winner.

Helen’s Cauli-based Pizza
Makes 2 portions

Cauliflower Pizza
Half head of cauliflower, grated – around 250g
50g ground almonds (I’ve also made it to great success without)
1 egg, beaten
salt and pepper
1 tsp coconut oil for greasing

2 tbsp pesto
200g mozzarella
4 broccolini
4 asparagus

1. Grate the cauliflower into rice-size pieces, a food processor can do the job in seconds
2. Place into a bowl and stir in ground almonds
3. Mix in the egg
4. Season with salt and pepper
5. Line a baking tray with baking paper, and lightly grease with coconut oil (the base can sometimes stick)
6. Place ‘dough’ mixture onto tray and flatten with the back of a spoon or use your hands into desired pizza shape. I aim for around 5mm thick
7. Bake in oven Gas Mark 6 (200°C/400°F) for 20 mins, or until the base starts to go brown
8. Spread pesto all over the base and add desired toppings
9. Place back in the oven for another 15 mins, or until cheese has melted
10.Serve with a green salad and tuck in

Alternative toppings:
Get creative and use whatever you fancy. I prefer to have a sauce spread over the base, so you could also try tomato puree instead of pesto. Other favourite topping combinations include mozzarella, pepperoni and mushrooms; mozzarella, capers and olives; Palma ham, rocket and parmesan shavings.

(See Day 29 for more cauliflower musings)

Day 29: Jolly Cauli

Being grateful for cauliflower pizza:

Thank golly for cauli.

I would never in a million years have believed that cauliflower would become one of my favourite veggies.

Up until quite recently, my experience of cauliflower was boiled or steamed and, to put it quite frankly, pretty bland.

Well, no more.

Now, I can’t get enough and even have bags of frozen grated cauliflower in the freezer for whenever it takes my fancy.

These flowery florets have recently had a makeover. A healthy, alternative to grain and gluten, it can seriously tantalise those taste buds. And getting creative with this cruciferous is the key to making all the difference.

I now replace rice with rice-size cauliflower pieces for veggie-powered fried rice, risotto or paella on a regular basis.

And I was amazed to hear you could use it as a pizza crust. The first time I made it, I was pretty sceptical and fully prepared to chuck it and settle for some toast.

But oh my, how my taste buds jumped for joy at the result.

And it’s quick and easy to make too.

Simply grate some cauli, a food processor can do the job in seconds, stir in ground almonds – although I’ve also made it to great success without – mix in an egg, salt and pepper. Good to go.

Grease some grease-proof paper with coconut oil, as I find the base can stick. Flatten the ‘dough’ mixture into a pizza shape of your choice. I make it pretty thin, around 5mm, and bake until it starts to go brown.

Now comes the fun and creative part. Spread your choice of sauce – I prefer pesto – over the base, top with cheese and whatever toppings take your fancy.

Pop back in the oven until the cheese has melted and there you have it: a grain and gluten-free pizza that tastes sensational.

half cauli pizza

I know for anyone that hasn’t yet tried this yet, it sounds pretty crazy. But trust me, try it and see.

So with this in mind, my happy for today is being grateful for cauliflower pizza.