Cauliflower makes an amazing pizza base if you’re looking for a gluten-free option.
Makes 2 medium-sized bases
½ large cauliflower, to yield 2-2.5 cups cauliflower florets
1 large egg, lightly beaten
1 cup grated cheese (I used processed mozzarella)
2 tablespoon grated parmesan
1 teaspoon sea salt
- Preheat oven to 220°C and liberally oil two pizza trays or baking trays.
- Cut cauliflower into florets and place in 2-3cm of simmering water for 8-10 minutes, until just cooked. Drain well, rest until steam has been released, and process in a food processor until it resembles fine breadcrumbs.
- In a bowl, mix cauliflower with egg, cheeses and salt until combined. Divide mixture between greased trays and, with wet hands, pat each base into a thin round, flattening it with your palm.
- Cauliflower bases need pre-cooking, so bake for 10-15 minutes or until the edges are browned and the top is golden. At this stage, the par-cooked bases can be frozen for later use, or finished with your choice of toppings and cooked at 240°C for 10-12 minutes.