Have you made cauliflower pizza before?!
I was rather excited to try it, despite there already being lots of recipes out there. Most of these recipes use about 1 cup of grated cheese to help bind the mixture and hold it together.
I was in a dilemma as I didn’t want to use cheese in the crust. I really only tolerate a little dairy and find that cheese like parmesan or fresh mozzarella are best for my tummy (in the occasional dose).
I wanted to be able to use a little mozzarella on TOP of my pizza, so additional cheese in the crust just wasn’t going to cut it.
So I came up with a recipe that didn’t use cheese, but does use eggs (sorry not vegan – you could try chia eggs, but I haven’t tested that).
It worked ok … the taste was fantastic but it just wasn’t holding up to what a pizza crust should do – be picked up one handed and not fall apart.
I realised I would have to add some gluten-free flour into order to bind the mixture enough to be a one-handed-pizza.
Luckily this time it worked!
If you’re after a cauliflower pizza with a crispy crust that you can pick up in your hands, then THIS is your recipe.
- 1 large head of cauliflower
- 2 organic eggs
- 1/3-1/2 cup gluten free flour
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- Preheat a fan forced over to 200 degrees Celsius and pop a pizza stone in to heat up.
- Break up the cauliflower and place into a food processor, pulsing until you have a fine rice like consistency. Repeat as needed.
- Place the cauliflower ‘rice’ until a large glass bowl and microwave for 3-4 minutes until just softened (or you can steam it or blanch it if you prefer).
- Empty the cooked cauliflower out onto a muslin cloth and allow to cool enough to touch. Now you need to wrap it up and squeeze as much of the liquid out from it – get stuck in, you want it as dry as possible!
- Place the squeezed cauliflower back into the glass bowl and add the eggs, herbs, garlic and mix well. Add 1/3 cup of the gluten free flour and mix until combined, adding up to the 1/2 cup of gluten free flour as needed to get a doughy sort of consistency.
- Take your pizza stone out of the oven carefully and place a sheet of baking paper on top. Press your cauliflower dough out roughly into a circle, then sprinkle with a little extra gluten free flour, place another sheet of baking paper on top and press it down firmly to smooth it out and create your crust.
- Bake at 200 degrees Celsius for 40 minutes, then carefully flip over for another 10-15 minutes or until golden brown and crispy.
- Top as desired and the bake a further 4-5 minutes before serving.