Cauliflower pizza was something I liked the idea of but never really got that into it. It just seemed like ALOT of admin. Most recipes you see require you to food process the cauliflower until it is a rice like consistency, boil the cauliflower & then squeeze all the liquid out. This results in micro bits of cauliflower everywhere, plus numerous pots and pans to clean up (as I said ALOT of admin).
This was until I decided to skip the boiling step entirely, surely the oven cooks the cauliflower sufficiently? To my delight it worked, and therefore made a rather complicated lengthy process, a relatively easy one!
If you like your base super crispy, you may still need to squeeze the moisture out, but if I am in a rush I skip this step also and it works out fine as well! If you have no idea what I mean by squeezing the moisture out, don't worry, we will get to that shortly.
I like to top mine with caramelized onions, goats cheese and fresh rocket, yum!
- 1 head cauliflower, cut into florets
- 2 eggs, lightly beaten
- 1 onion, finely chopped
- Herbs of your choice
- 2 tsp. olive oil.
- Salt and pepper
- Toppings of your choice
- Preheat the oven to 180C.
- In a food processor, pulse the cauliflower until it’s the consistency of rice.
- Place the cauliflower in a clean tea towel and squeeze out as much moisture as possible. This part is not absolutely essential and I sometimes skip it, but if you like an extra crisp base, it is best to do it!
- Add the cauliflower to a bowl along with remaining ingredients.
- Divide the mixture into two or three balls (depending on how big you like your pizza). Place each cauliflower mixture in the centre of the tray lined with baking paper. Lay a second sheet on top and use your palms to make it into a circle. The trick here is to make it as thin as possible!
- Bake for 30 minutes or when the base has started to brown.
- Remove from the over and top with your favourite toppings!
- Return the pizza to the oven for another 10-15 minutes.