This is very filling and perfect summer recipe. Takes less time than you would think and tastes very fresh and delicious! First things though, I don’t think you can take it as a pizza crust substitute but see it as another meal in its own right. The egg and cheese make for a denser, eggier kind of bread hybrid but tasty nonetheless. No carbs in the crust and a great veggie dinner recipe or one for those allergic to gluten.
Ingredients
- 450g Raw Cauliflower
- 1 Large Egg
- 75g Mozzarella Cheese (grate 50g and slice the remaining 25g for the topping)
- 2 Tbsp Parmesan cheese (finely grated)
- 1/2 Tsp Dried Basil
- 1/2 Tsp Dried Oregano
- 1/2 Tsp Garlic Salt
- Sea salt & Fresh ground black pepper to taste
- 1 Beef Tomato (finely sliced and deseeded)
- Handful of Asparagus stalks
- Pinch Red Chilli Flakes
- Mushrooms
- Baby Sweetcorn
Preheat the oven to 210C/Gas mark 7. Line a pizza tray if possible, or other baking tray with greaseproof paper.
Take the raw cauliflower and blitz in a blender till a crumb like consistency is achieved.
Place the crumbs in a microwave safe bowl and cook for 5-6 mins, stirring halfway through. If you don’t own a microwave you can steam it but you have to squeeze all the moisture out afterwards otherwise the ‘dough’ won’t work and will fall apart.
In a large bowl, crack and whisk the egg. Add the dried herbs, salt, pepper. Add the cooked cauliflower and grated cheeses, mix till well combined.
Once everything is mixed enough, using your hands work the dough into a ball. It will be quite loose so don’t worry about this! Flatten this onto the lined baking tray and push out till about 10 inch in diameter and half an inch thickness. Bake for 15-20 mins or until golden and bubbling.
Sprinkle the chilli flakes onto the base. Thinly slice the remaining mozarella. Assemble all the veg onto the pizza leaving the cheese till last.
Bake for 5 mins or till cheese has melted and veg has crisped up nicely. The base may be a big fragile so spatula was needed in my case anyway!
rachaeldotkitchen 