My Adaptation of a Cauliflower Pizza Base Recipe

(Yes, you read it correctly; I said “cauliflower base”)

Put the oven on at 400˚F (Reg 6 or 204˚C)

Ingredients

300g of cauliflower florets, grated to be like the texture of rice. (Use centre and stems for a soup later.)

25g of garlic powder (I prefer powder to fresh garlic here as this is a very wet mixture).

140g of mozzarella cheese, shredded.

25g of finely chopped nuts (optional).

1-2 teaspoons (5-10ml) of oregano, depending on taste (1 teaspoon for normal taste).

1 teaspoon of paprika.

1 teaspoon turmeric.

Tomato purée.

Grated parmesan cheese.

And, a selection of your favourite toppings (peppers, tomatoes, spring onions, chicken, lean bacon, sweet corn, etc.),

First, you have to take the moisture out of the cauliflower.  Coat a wok (or large frying pan) with spray-light oil.

Put the grated cauliflower into the wok and place on a low light.  Stir and cook for at least 8 minutes; it should just be turning brown when ready.  Alternatively, microwave for 8 minutes stirring from time to time to release the steam.

Mix together the garlic, mozzarella cheese, nuts and all the spices.

Reserve the tomato purée, vegetables and parmesan cheese until the pizza is cooked .

Add the mixed ingredients to the cauliflower and bind it together.  This will be a sloppy mixture, so don’t worry.  You need to line a pizza tray with foil or greaseproof paper and spray it well with fry-light.  (It will stick regardless, but spraying will give you some damage control later.  I use a baking stone - and it’s worth investing in one of these - but even then it will stick.)

Spread the dough evenly over the base of the tray and bake for 40-45 minutes to dry out then loosen the base with a palette knife or similar.

When ready, and while still hot, spread the tomato purée over the base and add your vegetables (these can be pre-cooked if you wish) cover with grated parmesan and eat while warm.  I have reheated this and found it was acceptable.