I have seen cauliflower crust pizzas popping up all over the place within the blogging sphere, but being such a fanatic of traditional pizzas I have never been tempted to give it a try; that is until now! I have to say I may have been pushed in the direction of this method because of a rather sad looking cauliflower in the fridge that needed using up, and I fancied trying something different with it.
I’m going to be totally honest here, I LOVED it! It was a different experience to a standard pizza dough; slightly softer with more flavour (so don’t expect it to be a thin and crispy, Italian style-e), but if you are looking for a healthy/gluten free alternative then this is officially the way forward; I for one am a massive fan!
Serves 1-2 (with sides)
For the Crust
- 1 Cauliflower
- 1 tsp oregano
- Pinch chilli flakes
- 2 medium eggs – beaten
- Salt and pepper
For the sauce
- 1 red onion – finely chopped
- 1 stalk celery – strings removed and finely chopped
- 2 large cloves garlic –peeled and finely sliced
- splash olive oil
- 1 medium carrot – peeled and grated
- 400g tin plum tomatoes
- 1 tbsp tomato puree
- Pinch oregano
- Pinch sugar
For the topping
- 3 rashes bacon – cooked until crisp and broken into pieces
- 55g feta cheese – cut into chunks
- 55g mozzarella = grated or pulled into small pieces
Heat the oven to 180’C
Remove the leaves and the hard stem from the cauliflower and break into chunks.
Blitz it in a food processor until fine (you may need to do this in batches
Place it in a microwave bowl, cover with cling film and cook on high for 5 minutes, until softened.
Once cool enough to handle, scrunch it up in a tea towel and give it a good squeeze over a sink to get rid of all the moisture ,and then tip into a clean bowl.
Stir in the oregano, chilli and a good twist of salt and pepper and then beat in the eggs until well combined.
Line and oil a large round baking tray and tip the cauliflower mix into the middle.
Using a large spoon, spread the mixture into a 30cm round (if you don’t have round tray make it fit an equivalent size.)
Bake the crust in the oven for 15-18 minutes, until it is starting to crisp around the edges.
Once cooked, remove from the oven and set aside until you are ready to assemble.
In a large saucepan, heat the oil and gently fry the onion until soft
Add the celery and the garlic and fry for another couple of minutes.
Stir in the remaining ingredients, bring to the boil and then simmer for 15 minutes.
Blend the sauce until smooth and then pass it through a fine sieve to create a thicker, smoother sauce for the pizza.
Take a ladle of the sauce and spread it over the pizza – if you’re a saucy pizza fan you may want to add a little more.
Cover with your toppings and then crack the eggs on top.
Return to the oven for 10-12 minutes and then serve with heaps of salad.