We haven’t eaten Pizza in such a long time. Initially, I think it was a result of deciding to skip the gluten and soon after that (when I realised what was in the gluten free pizza bases), we decided to skip on those also.
However all of this changed last week when I had a sudden Pizza craving. I don’t know what bought it on, maybe it was the cooler weather? Or maybe it was the abundance of cauliflower stashed in our refrigerator? Whatever it was, I embarked on a mission to bring them to the table and our cauliflower pizza base was born.
I have played with this recipe a dozen times and nothing ever seems to beat the first batch (don’t you love it when that happens… 10 x cauliflowers later?).
This recipe works incredibly well in the Thermomix, but can easily be adjusted to suit any type of food processor.
1 small head of cauliflower OR 390g / 3 cups of cauliflower rice
80g / 3/4 cup almond meal
1 tbsp of dried oregano
1/2 tsp of Celtic sea salt or Himalayan rock salt
3 organic free-range eggs
Preheat your oven to 180C. In your Thermomix or food processor, chop your cauliflower to resemble a fine rice like texture.
If you are using a Thermomix:Take 260g or 3 cups of the cauliflower rice and add it to the bowl. Add the remaining ingredients and combine for 15 seconds / speed 3 until well combined. The mixture should be moist.If you are using a food processor:Take 260g or 3 cups of the cauliflower rice and add it to a large bowl. Add the almond meal, oregano and salt to the bowl and combine ingredients well. Add the remaining eggs with the bowl and combine until the entire mixture is moist.
Split the mixture into 3 batches. In between 2 sheets of baking paper, roll the mixture into a flat pizza base using a rolling pin (I find anything thicker than 3mm is too thick and can over power the pizza topping).
Place the pizza base on a baking tray and bake in the oven until golden brown; this should take about 20-25 minutes. Remove the base from the oven and add your toppings. Return to the oven for approximately 10-15 minutes or until your toppings are cooked through. Serve immediately.
On the pizza base pictured below, I added the following ingredients: Organic tomato paste, finely sliced pumpkin, diced red onion, diced red capsicum, freshly diced pineapple and baby spinach to serve. YUM!
I’m a qualified Nutritionist who believes an evidence-based approach to modern nutrition is severely under-rated. Patients are so often left in the dark when it comes to health-care and as a firm believer in the old saying “knowledge is power”, my ultimate goal is to provide my readers, students and patients with clear and actionable advice that ultimately helps you reach your full potential.