Ingredients
340g cauliflower
leaves removed
½ cup grated light cheese
mozzarella or tasty
1 egg
lightly beaten
½ tsp dried oregano
½ tsp dried basil
1 tsp garlic powder
Allergy Advice
Contains Dairy
Contains Eggs
Equipment
- 1 food processor
- 1 microwave safe dish
- 1 baking sheet
- 1 baking paper
Instructions
- Heat oven to 230°C (210°C fan-forced) and line a baking sheet with baking paper sprayed lightly with oil.
- Chop cauliflower into chunks and place in a food processor.
- Pulse until you’ve got cauliflower rice; the consistency of rice (you should have about 3 cups).
- Remove cauli ‘rice’ and place into a microwave safe dish, cover with plastic wrap and microwave on high for 8 minutes.
- Allow to cool slightly, place into a tea towel and squeeze as much moisture from the cauli ‘rice’ as possible (this is the secret to a crispy base).
- Place cauli ‘rice’ into a bowl and mix with remaining ingredients. Season with salt and pepper.
- Pour ingredients out onto the baking paper and shape into a thin layer about 25cm in diameter.
- Bake for 15-20 minutes until golden.
- Sprinkle over toppings and continue to cook for 5-10 minutes until golden and bubbly.
Notes
Tip
I find you get the best results using a thin baking sheet as opposed to a thicker oven tray. If you have a pizza stone then you’ll most likely get great results with that too.
Tip
Try not to overload the pizza crust with toppings – it’s a little more fragile than a traditional pizza base.
Variation
Margherita: 1/2 cup grated light cheese, 2 tbsp passata, 10 cherry tomatoes, halved (and drained on some paper towel to remove excess moisture).
Variation
Cheese and olive: 1/2 cup grated cheese, 1/4 cup chopped black olives.
Variation
Hawaiian: 1/2 cup grated light cheese, 1/4 cup finely chopped pineapple (drained on paper towel to remove excess moisture), 50g lean ham, chopped.
