Cauli pizza has been around for ages but I’ve never bothered to try it because it seemed like a lot of work (lol). If you read my grocery haul over here, you would remember I bought a cauli-broc pack in my hasty fruit & veg shopping experience. I didn’t want to cheese sauce it and thought it would be a good opportunity to try a cauli-pizza. While it was a successful first attempt, I think I will make this for myself only as hubby just picked the cheese off of his!
Margherita Cauli Pizza
Ingredients:
- 1/2 head cauliflower
- 1 egg
- 3/4 cup grated mozzarella cheese
- tomato sauce
- more mozzarella
- orignaum
- basil pesto (optional)
- olive oil
Method:
- Wash and roughly chop the cauliflower. In a food processor, blitz it up and then put in a kitchen towel. Squeeze the excess water out and try to get it as dry as possible.
- Return the cauliflower rice back to the food processor, add 1 egg and grated mozzarella cheese. Sprinkle some salt in there too.
- Blend everything until it starts to come together.
- Grease an oven proof dish or baking tray. Spread the mixture out evenly in any shape you like. I did mine in a square 23cm dish.
- Bake in a preheated oven at 180 degrees celsius until crisp.
- Spread tomato sauce or passata over, some more cheese, origanum, chili flakes or any other toppings that you wish to add.
- Return to the oven and bake until the cheese has melted and the base is crisp.
- Top with basil pesto and a drizzle of olive oil before serving.
Tips:
Squeeze out as much water as you can so your base will end up crispy. Don’t forget to grease your vessel well. Don’t be like me and forget – I had to drizzle olive oil down the sides in the hopes it wouldn’t stick and it worked in the end but there was definitely some stress involved!
