Serves: 2-3 | Difficulty: Easy
Prep Time: 6 minutes | Cook Time: 15-20 minutes |Total Time: 25-30 minutes.
- A small/medium head of cauliflower
- 25g Grated Parmesan
- 30g Cheese, something with a decent flavour. Grated.
- Pinch of Basil & Oregano (Or what ever herbs you like.)
- Either a pinch of garlic powder or a diced clove.
- 1 egg
- A pinch of salt. (And pepper if you like.)
- Pre-heat oven to 200c, 180c for fan assisted.
- Wash and pat dry the Cauli. Chop into florettes.
- Blitz in the food processor until it becomes a ricey powdery texture.
- Put in a dish and microwave covered for 4-5 minutes.
- Pour out onto a tea towel and let it cool for a few minutes, once cooled, twist the towel and wring out the excess moisture.
- Pour cauli into a bowl, mix the herbs and cheese etc in with the blitzed cauli.
- Crack and beat the egg and mix into the Cauli mix. Use your hands to make it into a dough.
- Once it’s in a ball pop it onto some greased paper and flatten with your hands into a round. If you want it to have a crust flatten the centre out more than the edge.
- You then have 2 options. You can pop it onto your pizza/baking tray and cook for a 5 minutes to crisp it up and then put your pizza toppings on top and putting it back in to cook for another 5 minutes. Or, you can put your toppings straight on and cook for 15-18 minutes.
I like to crisp the base up before putting the toppings on, and I spray it with a little fry light before putting it in. This is a nice recipe for a slightly healthier pizza. The cheese in the crust also means you don’t need to put so much on top, you can literally just put your toppings onto your base sauce and then sprinkle a fine amount to cover it and brown it off. For the best result with that, crisp it up, put your toppings on, cook it for a few minutes and then add a sprinkle of cheese and pop it back in to brown.