Cauliflower pizza base is a recipe I discovered last year and if you looking to cut back on your carb intake then it is definitely a useful little recipe to make.

Serves – 1 large pizza


For the base

For the topping

  • 1 can chopped tomatoes
  • 1 tbsp tomato purée
  • 1 garlic clove, crushed
  • 1 small red onion, cut into 8 wedges
  • ½ small bunch basil, leaves picked
  • 125g ball mozzarella
  • 25g Grana Padano or Parmesan , grated, plus extra to serve
  • a few pinches of chilli flakes
  1. Heat oven to 180C.
  2. Remove the leaves from the cauliflower and trim the stalk end, then cut into chunks. Blitz half the cauliflower in a food processor or NutriBullet until finely chopped and ressembles rice. Add the cauliflower rice to a bowl and keep doing this until all the cauliflower is blitzed. Cover with clingfilm and cook on High for about 6-7 minutes.
  3. Take it out of the microwave and let it sit for a few minutes to cool down before transfering it into a tea towel. Squeeze as much liquid out as possible!
  4. Add the cauliflower to a bowl and combine with the following ingredients: ground almonds, egg, oregano and lots and lots of seasoning.
  5. Line a baking tray with baking parchment and grease with oil. Place the cauliflower onto the tray and then with your hands or a spoon flatten it out to make it look like a pizza, ensure it isn’t too thin. Place in the oven for 18-20 mins until golden brown and starting to crisp a little at the sides.
  6. Meanwhile, in a saucepan heat a little garlic in some oil, add the chopped tomatoes and the tomato purée. Let it simmer for a couple of minutes and then season.
  7. Slice the onions, mozarella, basil and any other toppings you wish to add (ham, chicken, steak etc)
  8. Take your pizza base, add the tomato sauce, add your toppings and finish with a little parmesan if you wish.
  9. Turn up the oven to 220 C and place the pizza with the toppings back into the oven for 10 mins.
  10. Before serving, shave over a little more cheese, truffle oil even, chili flakes and  the remaining basil leaves


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