If you read my review on Cafe Valentino then you’ll know I absolutely ADORE pizza. So i’m not going to lie to you and say that this cauliflower base tastes exactly like a real pizza base because it does not. In fact, I think it tastes somewhere in between a cauliflower and a potato. Anyhow, it’s DELICIOUS. I mean, look at that picture! AND it’s good for you. So, if you’re a hardcore pizza fan like moi, you can enjoy the real deal maybe once a week or even better once a month (am I pushing it?) and devour this beauty the rest of the time. In addition, it’s super duper easy to make and its free from gluten and dairy too!
1 medium cauliflower head
1 tbsp olive oil
2 free range eggs
3 tbsp coconut flour (not to be confused with desiccated coconut)
salt and pepper
grated mozzarella (omit for dairy-free option)
some sliced mushrooms
fresh parsley (chopped)
Preheat the oven to 200 C.
In a food processor whiz the cauliflower until it becomes similar to bread crumbs.
Transfer the cauliflower to a frying pan and cook for about 10 minutes on medium heat (stirring constantly) with the tiny amount of olive oil. When cooked and mushy-like, take off the heat and transfer into a big bowl.
Add the eggs, coconut flour, salt and pepper to the cooked cauliflower and mix well.
Tip the entire cauliflower mixture onto a lined oven tray.
Using your hands form a pizza base (round or square is up to you!) about 1cm thick.
Place in the oven and bake for about 10 minutes or until golden.
Remove from the oven, spread the base with tomato paste then top with mozzarella, cherry tomatoes, olives and mushrooms.
Bake in the oven for a further 10-15 minutes (keep an eye on it so it doesn’t burn!)
To finish, top with fresh parsley and enjoy with a green salad. Or is that over doing the healthy again?