Loading...Ingredients
Units
Scale
- 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
Instructions
- 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.
Notes
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!