Cauliflower pizza with roasted tomato sauce
I’ve seen a lot of talk about cauliflower pizzas for some time now. As I cook a lot of gluten free food at home, I thought it would be a great thing to try. I had a brief glance at a couple of recipes online, and decided to make my own version.
Since my first attempt, I’ve made this a couple of times, refining the recipe each time. I have made the base using hand grated cauliflower, which works well, but the process is vastly sped up by using a food processor. In fact, making the pizza base this way is much quicker than making a flour-based pizza base, be it gluten free or with wheat flour.
The resulting base mixture is soft and has to be shaped by hand into a pizza-like disc. Once baked, it’s crispy around the edges, and although it doesn’t look and taste quite like pizza as you know it, the flavour is actually delicious and flavour-wise blends well with the flavours you’re most likely to use to top a pizza.
I highly recommend making the roasted tomato sauce to top your base, too. It is very simple and quick to make and adds a wonderful depth of flavour to the pizza.
Makes two large pizzas
For the base:
400g cauliflower, grated or blitzed in the food processor to fine chunks
75g parmesan cheese, grated
2 large eggs
Sea salt and pepper
For the sauce:
400g cherry tomatoes
3 cloves garlic, skin on
Sea salt and pepper
For the topping:
1 large ball good quality fresh mozzarella cheese, torn
2 large flat mushrooms
2 thick slices prosciutto
To make the base, preheat the oven to 220C Fan. Cover two large baking trays with baking parchment and set aside.
Grate the cauliflower or blitz in the food processor. You want it to be in small slithers or chunks. Place the cauliflower into a heat-proof bowl and cook in the microwave on full-power for 6 minutes. This will tenderize the cauliflower. Once the cauliflower has been briefly cooked, place it into a colander and press down to remove any excess water.
Mix the parmesan and egg together in a large bowl and add the slightly cooled cauliflower. Stir until well combined. Divide the mixture between the two trays and shape into a pizza base shape by hand. Watch it is not too thick, particularly in the middle.
Bake the base on its own for 10 minutes. Reduce the temperature to 200C and bake for a further 10 minutes. Remove from the oven.
Top with sauce and your toppings and bake for a further 10-12 minutes until the toppings are melted and bubbling. Serve immediately
To make the tomato sauce, place the tomatoes and garlic cloves, skin on, onto a baking tray. Drizzle with olive oil, season and bake at 200C for around 20 minutes until the tomatoes are tender. Remove from the oven. Squeeze the garlic out from the skins. Blitz the tomato and garlic together in a food processor or blender until smooth. Use to top a pizza base immediately. It also freezes well
I topped this pizza with mushrooms, prosciutto and mozzarella. I find that placing raw sliced mushrooms onto a pizza base can make it soggy, so I always cook them first. Simply slice the mushroom and cook in a little olive oil over a high heat for around 10 minutes. Then use to top the pizza.