Cauliflower Pizza (gluten-free)

Cauliflower Pizza (gluten-free)

This low carb and gluten free cauliflower pizza is so tasty you’ll almost forget that it’s made entirely of vegetables.  At first I was a little unsure about the idea of a veggie pizza base but the results, oh my gosh!

If you haven’t tried a cauliflower pizza before then you’ve been missing out. Crunchy on the outside, soft on the inside and full of flavour; I completely forgot that I was eating a super healthy, gluten free veggie based pizza!

Cauliflower is packed with loads of vitamin C, vitamin K, folate as well as being rich in antioxidants. This versatile vegetable is great for your digestion and can also act as an anti-inflammatory.

My cauliflower pizzas are great if you are on a weight loss journey, watching your carb intake or if you’re just looking for a healthy alternative to those greasy takeaway pizzas.

And don’t forget the best thing about homemade pizzas; you can add as many toppings as you like!

Ingredients:

1 medium sized head of cauliflower – should yield 2 to 3 cups once processed
1/4 teaspoon rock salt
1 garlic cloves crushed
1/2 teaspoon crushed red pepper
1/2 cup shredded mozzarella cheese
1 egg
3-4 tablespoon almond meal
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

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Method:

  1. Preheat oven to 230°C (450°F). Crush garlic cloves and let them sit for 5 minutes to bring out their health promoting benefits.
  2. Wash the cauliflower and either grate it or process it in a food processor for 30 seconds until it looks like snow flakes. This should make 3 cups of cauli.
  3. Place it in a bowl with a plate on top and microwave it for 4 minutes, then take it out and dump it on a clean kitchen towel. When it has cooled down a bit, wrap it all up tight and squeeze the heck out of it! (I squeezed out more than 1/2 cup water). This is an essential step to make sure your dough ends up crusty!
  4. Place the cauli in a bowl and mix in the rest of the ingredients, then form a dough out of it and place on baking paper, flattening it out to about 1/2 cm thick pizza base.
  5. Bake for 12-14 minutes on the top rack until the top becomes golden brown.

And now for the most important part…the sauce and (more specifically) the toppings!

For my pizza sauce I mixed a small can of tomato puree with 1 clove of crushed garlic, dried basil and oregano, 1/2 tsp of turmeric, a hint of cayenne pepper and salt and pepper to taste.

Now you can use what ever toppings you like but today I used:

  • sliced fresh tomatoes
  • 4 slices of prosciutto torn to pieces
  • kalamata olives
  • capsicum
  • 1/4 cup of mozzarella cheese
  • rocket

Top with fresh basil if you wish and enjoy!

 

Please leave a comment below to let me know how you liked it, and SHARE the recipe it with friends!

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