(Vegetarian and gluten free)
I’m not too sure if this alternative pizza base will fool a diehard pizza lover. My husband sheepishly said, once halfway through a slice he’d grabbed out of the fridge, that “the base was a little soggy”. But when I asked him what he thought it was made from, he couldn’t guess. And in my defense I pointed out it wasn’t designed to be eaten cold from the fridge!
3 Tblspn grated Parmesan cheese
½ tsp garlic powder
1 Tblspn potato starch
Salt and pepper
Place the cauliflower in a food processor and whizz until it is similar to a breadcrumb texture. (Alternatively you can grate it).
Place the cauliflower crumbs into a microwave proof bowl and cook on high for 5-10 minutes. I check after five minutes to see if the cauliflower is getting soft and if there is much liquid coming out, and continue to cook in 1-2 minute bursts until satisfied.
Squeeze as much liquid as you can from the cooked cauliflower then allow to cool before mixing in the remaining ingredients.
Spread the mixture onto a lined baking tray or pizza stone and pat into shape. You want the base to be approximately 1.5cm thick. Bake in a 200C, pre heated oven, for 15-20 minutes, before topping with your favourite toppings and baking for a further 20 minutes.
I topped mine with a thin layer of pizza sauce, sliced mushrooms, olives and a combination of feta and mozzarella cheese.
1 clove garlic
extra virgin olive oil
1 Tblspn capers
1/2 tsp dried oregano
1 tin chopped tomatoes
1 tspn sugar
salt & pepper
Sweat the finely chopped onion in a little olive oil over a low heat for 2-3 minutes before adding the crushed garlic, chopped capers and oregano and cook for a further 2 minutes. If you want you can add a glug of red wine or tablespoon of balsamic vinegar and cook off for a further minute.
Add the tomatoes and sugar and simmer on low for 15 minutes. Check for seasoning before pureeing in a food processor or with a stick blender.