Eat, Savoury

Paleo Cauliflower Pizza

Who doesn’t love a slice of pizza?!

I for one used to be the regular to binge on a take out pizza of a Saturday night, meat lovers was my go to, slathered in the rich sweet yet salty bbq sauce, I’m certain now my arteries are thanking me for cutting these out. Now things have changed a little and a while ago I decided to take on the challenge and make and create my own cauliflower base pizza, like so many other food bloggers had done before me, after all how hard can it be? 

Well, not so hard it would seem, If you’re willing to spend a bit of time cooking up this masterpiece, It will be totally worth it when it comes to devouring the whole thing (unless you’re willing to share) I can assure you, like anything worthwhile it takes a bit of time. Like any of my recipes, bake this with an open mind to explore new flavours and textures, as we all have different preferences – this is not a wheat based pizza, therefore it wont taste like your staple pizza base – In my opinion, it will taste better! This Pizza base holds together beautifully, its soft, light and herby, when topped with the rich tomato sauce and all your favourite toppings the whole pizza comes together and each slice is truly incredible, so lets get stared;  

Ingredients:

Serves 1-2

Pizza base:

  • 1/2 Cauliflower head
  • x1 cup cavassa flour
  • X2 pasture raised eggs
  • 1 tsp baking powder
  • 1 tbsp coconut flour
  • 1 tbsp water
  • Pinch of salt

Tomato base:

  • x3 tbsp tomato puree
  • 1 tbsp mixed herbs
  • X1 clove garlic
  • 1 tsp chilli flakes
  • Cracked black pepper

Topping ideas:

  • Roasted artichoke
  • Red bull horn pepper
  • Mixed olives
  • Button mushroom
  • Red onion
  • Maple bacon (please choose organic/free range pasture fed pork)

Method:

Pizza base:

Using a hand held grater or if your lucky enough to own a food processor, grate half a cauliflower head and bake for 20min, seasoning with salt to dry out the moisture. Bake at 180C. Check on the cauliflower and stir around the baking tray to ensure each piece of grated goodness is baked. 

When your cauliflower has partially dried out, remove from the oven and leave to cool for a moment whilst you mix up your cup of cavassa flour, tbsp of coconut flour, 1 tsp of baking flour, water, salt and eggs. We want to add the cauliflower in when its warm to cool as if we add it in hot, the eggs will scramble. 

When all mixed together you should have a slightly sticky ball of cauliflower, please don’t expect it to look like a ball of dough, it will look and feel a little different but I can assure you this will bake beautifully! Grab a piece of baking paper (enough to cover your baking tray) place a large dinner plate upside-down on the paper and draw a circle around the plate to score a circular outline to press your base around. I oil the back of a stainless steel spoon and press the base down as thin as I can whilst keeping within the circular outline. 

Place your cauliflower creation into the oven at 180C for around 10-15 minutes. When browned and crispy to touch, flip the base over and bake or a remaining 5 minutes. 

Tomato base:

This is the easy part, here you take 3 tbsp of the tomato puree and place in a bowl, add the mixed herbs, black pepper, chilli flakes and garlic clove and mix them altogether. 

Let’s build this beauty:

When browned and firm to touch, remove your cauliflower base from the oven and leave to cool for 2mins. Take your tomato puree topping and spread evenly across the base, chop and prepare your toppings as you wish and spread them evenly across the pizza. When you’re happy with the way your pizza looks place it in the oven to cook for a further 10-15mins until all the toppings look soft and browned. By no means is this a quick, store bought, oven baked pizza, but it is delicious and truly believe its worth the wait. 

Remove from the oven – let it sit for 5, take some photos of your creation and show me! Then by the time you’ve finished food snapping, your pizza will be ready to eat!

For an extra touch you can add a drizzle of EVOO to finish and I’ve actually in the past added a fried egg which I believe works very well, If you like to eat your pizza with ketchup, why not pair it with my Zingy paleo tomato sauce; https://goodnessgreen.blog/2019/04/09/homemade-paleo-ketchup/

Eat and enjoy with the piece of mind that every single bite of this pizza is totally healthy and wholesome! 

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