Cauliflower crust pizza

Preparation time: 15 mins Cooking time: 1 hour Serves 2 (makes 1 pizza)
1 large eggplant, thinly sliced lengthways
3 Tbsp extra virgin olive oil Sea-salt flakes and freshly ground black pepper, to season
1 small red onion, cut into 8 wedges 2 410g can chopped tomatoes
1 Tbsp tomato paste
1 clove garlic, crushed 2 cup basil, leaves picked 25g parmesan, finely grated 125g ball fresh mozzarella, drained well, torn Pinch dried chilli flakes Extra parmesan, to serve

CAULIFLOWER BASE

Extra virgin olive oil, to grease
1 cauliflower (about 750g), leaves removed, base trimmed, roughly chopped
100g almond meal
2 free-range eggs, beaten
1 Tbsp dried oregano
Sea-salt flakes and freshly ground black pepper, to season
1 Preheat oven to 200°C. Line an oven tray with baking paper and grease with oil.
2 To make base, put 1% of the cauliflower in a food processor and blitz until finely chopped and consistency of rice. Transfer to a large microwave-safe bowl and repeat with remaining cauliflower. Cover bowl with plastic wrap and microwave on high/100% for 5 minutes or until softened. Tip onto a clean tea towel and set aside to cool to room temperature. Scrunch up tea towel to squeeze out as much liquid as possible, then transfer cauliflower to a large bowl. Stir in almond meal, eggs and oregano, and season.
3 Mound cauliflower mix in centre of prepared tray. Use a spoon and your hands to spread out into a 30cm disc. Make it a little thicker at the edges to create crust. Bake for 15-18 minutes or until golden brown and edges are a little crisp. Set aside to cool.
4 Meanwhile, heat chargrill pan over a high heat. Using 2 Tbsp of the oil, brush both sides of eggplant slices. Season, and cook in batches, turning once, for 5-6 minutes or until softened and charred. Transfer to a plate. Brush onion wedges with remaining oil, season and cook for 5-8 minutes or until charred. Transfer to plate.
5 Put tomatoes, tomato paste and garlic in blender, processing until smooth.
Transfer to a small saucepan, bring to the boil and simmer gently for 8-10 minutes or until thick. Tear 1% of the basil and stir through sauce. Remove from heat.
6 Increase oven to 240°C. Spread sauce over cooled base, then add parmesan, eggplant, onion, mozzarella and chilli. Bake for 10 minutes. To serve, finely grate extra parmesan, sprinkling on top, along with remaining basil.

Cauliflower crust pizza Photos

Click to Photo for Next Images of Cauliflower crust pizza


Cauliflower Crust Pizza (Gluten-Free) - The Antidote LifeThe Antidote ...

Leave a Reply