These are exciting times when you find a recipe for a cauliflower pizza base. Why? Firstly, because pizza would be in the Top 3 best foods of all time in my opinion. And because it’s great to mix ingredients and tradition up a little. And thirdly, cauliflower is no longer an unexciting vegetable – it’s so versatile, what can’t you do with it?
Health-wise, cauliflower is one helluva veggie PACKED with antioxidant Vitamin C, anti-inflammatory Vitamin K and a host of other supporting nutrients. A go-to for cancer prevention and health maintenance.
Gluten allergies are much more common these days. No longer relegated to long suffering, wheat-avoiding coeliacs that it’s like an intollerance-lottery out there. Many factors are at play here, but if you are a wheat-n-carb lover like me perhaps you’re a bit conch-y of overloading the digestive system with the amount of gluten in your diet. I like to minimize allergenic foods where possible, perhaps staving off intolerance for one more meal.
Here’s a nice little recipe to do something fun with Cauliflower.
Shout out to the gals at work for putting me onto this recipe and also it’s recipe creator, Stuff I Make My Husband.
~Recipe~
Cauliflower Pizza base
- 1 large head of cauliflower
- 2 egg whites
- 250g shredded mozerella
- Cut up cauliflower head into even chunks wrap in foil and bake at 180C for approx 40 mins until florets are quite soft
- Open packets and let steam evaporate. Transfer to a clean dishcloth that has been lined with 6 layers of paper towels, laying another 6 paper towels on top
- Fold the dish towel over itself, and press hard to squeeze as much moisture as you can out of the florets.
- WIth a food processor or stick blender to break up florets
- Repeat the squeezing step with fresh paper towels. Get lots of moisture out until you have something resembling dough.
- Add the mozzarella and egg whites and blitz again to amalgymate
- Line a baking sheet with baking/parchment paper
- Place a handful of cauliflower mixture in the centre and carefully work the mixture rougly into a disc. Place paper towel on top and press into a thin thickness. Careful not to press the edges too thin as they’ll brown the fastest anyway and thinner will accentuate this.
TIP: The trick is to make sure to spread it as thin as you possibly can. It should resemble the thinnest of the thin-crust pizzas. If it is too thick it will be very soggy and you’ll be stuck eating it with a fork. - Bake at 180C for 25 minutes. The crust should be browned and perhaps slightly burnt in some spots around the edges.
TIP: Do not underbake. - Spread thinly with pizza sauce and preferred toppings, being careful not to make the top too wet or too heavy. Toppings should all be chopped fine and sliced thin.
I used sautéed spinach (squeezed dry), fresh basil, baby zucchini, roasted capsicum and fior di latte (remember the base is already cheesy so go easy on the cheese topping - Pop it back in the oven for 5 minutes until the toppings are done
*Note: I’ve adapted this recipe to maximise the crunch. It’s a bit finicky and will come down to your oven’s behaviour. Temps and times are guides, just have a fiddle and see how you go
Food of Origin 
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