Gluten Free Pizza Base

Pizza seems to be one of those foods that has acquired a ‘junk food’ title. However, with a few little tweaks I have created a pizza base that is gluten free, no kneading, and by some miracle- is almost completely vegetable. It is so simple, with only 3 Ingredients.

Pizza usually whispers (read: shouts) my name when I feel like having a movie night in, I don’t want to do a whole lot of food prep, and when I definitely don’t feel like using cutlery.

The first time I made this base I didn’t tell Regan what was in it. He never guessed it was cauliflower!

Pizza: Bacon, roast sweet potato, kale, spinach, capsicum, coriander and parsley.
Pizza: Bacon, roast sweet potato, kale, spinach, capsicum, coriander and parsley.

So, pizza it is!

Ingredients:

500 grams cauliflower (about half a big head)

1 egg

2/3 cup of cheese (parmesan, cheddar or both work wonders)

Feel free to experiment with flavours. I often add some rosemary and sea salt, or parsley and pepper to change it up.

Pizza base, fresh out of the oven #nofilter the flecks of green are rosemary.
Pizza base, fresh out of the oven #nofilter the flecks of green are rosemary.

 

The secret to getting this base right, is making sure that the cauliflower is as dry as possible after steaming. Placing it in an old tea towel and sqeezing out the water is the best way I have found to do this. Less water in the mix ensures it cooks evenly and has a nice texture.

Method:

Step 1. Chop cauliflower roughly into florets. Place in double steamer and steam until soft.

Step 2. Blend the cauliflower in a food processor until pureed.

Step 3. Place cauliflower into a tea towel and wring out over the sink. Remove as much excess liquid as possible!

Step 4. Return the cauliflower to the food processor and blend together with, egg and cheese.

Step 5. Preheat oven to 230°C/210°C fan forced. Line a 30cm-round pizza tray with baking paper.Smooth the mix as evenly over the base as possible. Bake for 20 minutes or until golden.

Top with your favourite ingredients and bake in the oven until the cheese is melted. I love to use up left overs (like chicken or mince) or any roast vegetables I have spare.

Regan’s Thoughts “It’s no traditional pizza base, but it’s damned good in its own right. It’s best with some added herbs and my favourite is a white sauce topping as a cheese alternative. I’d also like to use this recipe and try and make wraps/souvlaki.”

 

Voila! Bon Appetit.

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