Cauliflower pizza crust recipe

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Cauliflower pizza crust recipe

Whiz up cauliflower and ground almonds in a food processor to make this gluten-cost-free pizza base – top with tomatoes, aubergine and cheese

Nutrition and additional information

Nutrition: per serving


For the base

    one article” information-tooltip-w >cauliflower (about 750g/1lb 10oz)


A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

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Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

For the topping

    227g can chopped write-up” data-tooltip-w >tomatoes

A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

Despite the fact that it is technically a fruit (a berry, to be precise), the aubergine is used as a…

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Most closely related with Mediterranean cooking but also really prevalent in Asian meals, the…

  • 125g ball mozzarella
  • 25g Grana Padano or Parmesan (or vegetarian option), grated, plus extra to serve
  • a handful of pinches of chilli flakes
  • Heat oven to 200C/180C fan/fuel 6. Remove the leaves from the cauliflower and trim the stalk end, then lower into chunks. Blitz half the cauliflower in a meals processor until finely chopped, like rice. Transfer to a bowl and repeat with the remaining half. Tip all the cauliflower in a bowl, cover with cling movie and microwave on High for 5-6 mins until finally softened. Tip onto a clean tea towel and leave to amazing a small. After great adequate to handle, scrunch up the tea towel and squeeze as considerably liquid as you can out of the cauliflower, then transfer to a clean bowl. Stir in the ground almonds, egg, oregano and lots of seasoning. Line a baking tray with baking parchment and grease with oil. Mound the cauliflower combine into the centre of the tray, then use a spoon and your hands to spread out into a 30cm round. Make it a small thicker at the edges to produce a ‘crust’. Bake for 15-18 mins until finally golden brown and beginning to crisp a little at the edges.

    Meanwhile, heat a griddle pan, brush every single aubergine slice on each sides with a little of the oil, season and cook for five-six mins, turning after, until softened and charred – you’ll need to do this in batches. Transfer to a plate. Brush the onions with oil, season and griddle for five-eight mins until finally softened and charred. To make the tomato sauce, whizz the canned tomatoes, tomato pure, garlic and some seasoning in a blender until finally smooth. Transfer to a tiny saucepan, deliver to a simmer and cook gently for 8-ten mins right up until thick (you don’t want any watery tomato soaking into the cauliflower base). Tear half the basil leaves and stir by means of the sauce.

    When the cauliflower base is cooked, set aside to awesome a little. Turn the oven up to 240C/220C fan/gasoline 8. Drain the mozzarella and pat dry with kitchen paper. Spread the tomato sauce in excess of the base, sprinkle in excess of the Grana Padano, then arrange the aubergines, red onion and mozzarella on top. Scatter in excess of the chilli flakes and return to the oven for ten-12 mins. Just before serving, shave over a little more cheese and scatter with the remaining basil leaves.

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