Saturday 1 September 2012

Gluten Free Cauliflower Pizza Base

I was a bit dubious when I first came across this idea...
Who would have thought that you could make a pizza base from a cauliflower, I certainly didn't. After a bit of research, it's seems that quite a lot people actually use this method.

It makes an amazing pizza with a soft base and crispy edges. It seems like the flavours of the topping get absorbed into the base, intensifying the flavours. It is an incredibly light pizza yet filling and tasty and most importantly, gluten free.

It is definitely worth having a go but you will need a bit of patience though as it is not the sturdiest of bases. You need to be particularly careful with it. You will also need to not let the smell put you off. Raw cauliflower is quite smelly!

Delicious topping ideas:
  • Pesto, chorizo, feta and rocket
  • Hawaiian (ham & pineapple)
  • Roasted Vegetables
  • Salami, mozzarella & rocket
  • Cheese, tomato, onion, egg and rocket

(Makes 1 large pizza)

1 medium cauliflower head
1 cup doves farm plain flour
1/2 cup cold water
Juice of 1 lemon
Big pinch of salt
1 tsp oregano

(Plus toppings of your choices)

Preheat the oven at 200c and line a pizza tray with a sheet of greased baking paper. This will help prevent sticking.

Roughly chop up the cauliflower head, put in a food processor and blend until it forms a powder.

Place the blended cauliflower in a mixing bowl with all the other ingredients & mix to form a dough. 

Then press the dough onto your prepared baking tray to form the base. 

Cook in the oven for about 30 minutes until the base firms, flip over (really carefully!) and return to the oven for 5 more minutes.

Add your chosen toppings and put back in the oven to cook for about 10 minutes, until the cheese bubbles (if using). 


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