Cauliflower Crust Pizza
March 21, 2014 | Makes 2 Personal Pizzas
For the Crust:
- 1 Large Head of Cauliflower
- 2 Eggs
- 1/2 Cup of Cottage Cheese
For the Tomato Sauce:
- 1 Tin of Organic Chopped Tomatoes
- 2 Cloves of Garlic
- 1 Handful of Fresh Basil
- Salt & Pepper to Taste
- Whatever you like! I went for: Roasted Asparagus, My Paleo Pesto, Prosciutto, Parmesan and Mixed Leaves.
The beauty of making your own pizza is that you can use whatever toppings you like. Here I’m using my usual go to toppings but feel free to experiment and use whatever you like. I definitely recommend using pesto, it tastes amazing with the cauliflower!
To start, chop your cauliflower just enough so that it will fit in the food processor. Blitz it until you have a ‘rice’ consistency.
Either microwave or steam the cauliflower rice for about 3-4 minutes. Then wrap it up in a cheese cloth and squeeze as much of the moisture out as you can. Then add it back to a large bowl and make a well in the middle and add in the cottage cheese and eggs. Using your hands mix and knead the mixture until it starts to bind.
Cover a baking sheet in parchment paper and use your hands to press out the dough. I like to press the middle of the base thinner so that I have a nice thick crust. I decided to make two mini pizzas but it’s up to you!
Pop in the oven at 200’C for about 25 minutes. While it’s cooking prepare the sauce. Simply add all the sauce ingredients to the food processor and blend, also get out any other toppings you want to use.
Take the pizza out and swirl the tomato sauce around the base with a spoon. Place your other toppings on top and then pop it back in the oven for 5-10 minutes depending on your toppings. I put on everything except the parmesan and leaves, which I put on at the very end!
Take out, add any other toppings, slice and enjoy!
This recipe is Gluten Free.