It’s cauliflower season and we can only eat so much cauliflower cheese!

I seriously love making and eating this pizza which has a base made from cauliflower - it might sound crazy but it’s crispy yet bendy and mightily delicious for all pizza lovers. Gluten free folk don’t need to miss out on enjoying a slice (or two, or three!) of scrumptious pizza either!

Makes one large pizza

 

½ large cauliflower, to yield 2-2.5 cups cauliflower

1 large egg, lightly beaten

1 cup grated cheese (I use processed mozzarella)

¼ cup parmesan, grated

Salt and freshly ground black pepper

 

Topping:

½ cup pizza sauce (see below)

50-75g fresh mozzarella

½ cup cherry tomatoes, halved

1 cup rocket leaves

Fresh basil leaves, optional

50g prosciutto (or ham)

 

1. Line a pizza tray or baking tray with baking paper and preheat oven to 215 C.
2. Cut cauliflower into florets and cook in 2-3cm water, simmering for 10-12 minutes or until just cooked. Drain well. Process in a food process until it resembles fine breadcrumbs. 
3. In a bowl, mix cauliflower with egg, grated cheeses, salt and pepper. Once combined, pat into a thin, 25cm round on the prepared pizza pan, flattening with your palm – if you have leftover cauliflower mix, make an additional  small pizza.
4. Bake for 10 to 15 minutes, or until the edges are browned and the rest is golden.
5. Top the pizza with pizza sauce, torn pieces of fresh mozzarella and cherry tomatoes and bake until cheese is melted and bubbly, another 10-12 minutes.
6. To serve, top with torn prosciutto pieces and fresh rocket and basil leaves.
7. Eat and enjoy!

 

Pizza sauce

In a saucepan simmer a can of crushed tomatoes (or 2-3 ripe tomatoes, chopped) with 2 tablespoons olive oil, 2 tablespoons of fresh herbs (thyme, marjoram, oregano, rosemary or basil will all work) and ½ tsp salt for 10-15 minutes so that the flavours develop. Remove from heat and cool and use as a base sauce for pizza.