I admit I was sceptical when I first had a go at making a cauliflower pizza base, but it was delicious!! Not only is it a low calorie pizza, but it has a much lower carbohydrate content than regular dough. Gluten free pizza recipes can result in a dry and heavy crust, but this is crispy and slightly moist.
My version of the cauliflower pizza base includes beetroot. I love cooking with beetroot, not only for the natural, vibrant addition of colour, but because it adds some amazing antioxidant properties to your food.
This pizza base can be topped with any of your usual favourite pizza toppings, I went for the plain yet reliable tomato and mozzarella topping. This recipe fed 2 adults and 2 children, and we even had some off cuts leftover that I refrigerated and were a cold snack for my kids the next day.
I absolutely recommend giving this a go – the first time you make it is a bit messy, but then when you know what to do it is very easy.
- 1 large cauliflower, leaves removed & blended to ‘rice’ consistency
- 10g fresh parsley, finely chopped
- Salt and pepper
- 80g finely shredded mozzarella
- 60g grated, raw beetroot
- 1 beaten egg
To make a 32 x 25cm base.
1. Preheat oven to 180C
2. Cook the cauliflower rice on a lined baking sheet for 15 minutes. Let it cool, place in a clean tea towel over a bowl then squeeze as hard as you can to remove any excess fluid (great if you’ve had a stressful day!!)
3. Increase the oven temp to 220C
4. Mix the cauliflower with the parsley, pinch of salt, little pepper, mozzarella, beetroot & egg. Mix well.
5. Tip the mix onto a lined baking tray & press flat with your hands – I like a thin base so made it 1/2 cm thick, plus it cooks faster. Bake for 15 minutes. Remove from the oven then top with your chosen toppings & bake for a further 15 minutes.