Cos I’m all about that base, pizza base, no gluten.
That’s gotta be one of the cheesiest things (pun unintended) I’ve even written, and I actually can’t stand that song. The thing is, I’ve never had the greatest relationship with dough. Granted, most of it I can’t eat now, but when I’ve attempted to have go, it’s always ended in a flop.
Gluten free pizza dough. We don’t really get along either. Don’t get me wrong, I love the stuff when it’s done right (nods to Pizza Union), but most pre-made pizza bases just resemble cardboard. I gave it an attempt once, which of course ended in disaster. Hello crumbly falling apart mess, which ended up straight in the bin.
But how about using cauliflower? Please don’t dismiss this because it sounds too hipster. It does a bit, but it’s actually a pretty perfect base alternative when seasoned right. And don’t be put off by the unusual smell of cauliflower. Once based with herbs, spices and garlic, it could fool anyone.
Some of you may have seen my tweet earlier this week, which referred to me dancing around the kitchen in delight. When this baby came out the oven, I was fist punching the air. It’s a great feeling when you get a recipe right. You want to pat yourself on the back at share it. I may not have had anyone to physically share it with then, but I can share it with you now. And boy, it’s a gooden.
100% veggie. 100% delicious.
What you need…
1 cauliflower head, chopped
2 tsp oregano
1 tsp chili flakes
1 garlic clove, chopped
Salt + pepper
1 tbsp ground almonds
50g mozzarella, finely chopped
2 heaped tsp tomato puree
1 tsp tomato ketchup
1/2 small red onion, chopped
1 garlic clove, chopped
Handful of cheddar cheese
1 beef tomato, sliced
Handful of black olives
4 fresh basil leaves
- Chop the cauliflower into pieces, then blend for 30 seconds with the garlic in a food processor. No food processor? Chop as finely as you possible can. Don’t worry this still works.
- Dry fry the blended cauliflower, adding the chilli flakes, oregano and parmesan for roughly 10 minutes.
- In a mixing bowl take the cauliflower mix, and add an egg, finely chopped mozzarella and ground almonds. Mix well.
- Take a baking tray and cover with a baking sheet. Lay the mixture out flat across the baking sheet and shape. Bake for 30 minutes at 175C.
- Remove from the oven and flip (be careful and move quickly).
- Bake for a further 10 minutes.
- Whilst the base is baking, add a the onion, garlic, puree and ketchup into the food processor and blend for 30 seconds.
- Remove the base from the oven, spread over the tomato topper.
- Next sprinkle with cheddar and add your toppings. I went for tomato, olive, mozzarella and fresh basil leaves.
- Bake for a further 10 minutes. Et Voila!
NB: Don’t worry if your base appears a little dark once you remove from the oven. The longer you bake the crispier and darker the base gets. Just be careful not to totally singe it!