RubbishWife

Cauliflower Crust Pizza

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Pizza is a wonderful thing but sometimes there’s just a little bit too much bread in one for me and I end up leaving half the crusts. Not so with this little beauty, as the crust is made from the humble cauliflower making the whole thing a vegetarian delight.  It makes a very substantial meal for two people, or will stretch to four with a big salad and garlic bread. I usually make the base in advance, but I haven’t tried freezing it yet. I’ll let you know how that goes once I’ve attempted it.

Base Ingredients:image

1 medium sized cauliflower

1 mozzarella cheese, grated

1 tbsp Parmesan cheese

2 medium eggs, beaten

salt and freshly ground black pepper

Method:

Blitz the cauliflower florets in a processor until you have a fine crumb (or chop or grate finely).

Steam the crumbed cauliflower in a microwave for a few minutes until just cooked (or use a conventional steamer, or boil). Make sure you remove all the excess water out of the cooked cauliflower by tipping it into a clean tea towel and squeezing hard.

Combine the cauliflower, both cheeses, eggs and seasoning until really well mixed. You won’t get a dough as such, but you will get something that can be shaped into a pizza shape on a lined baking tray. The base should be about 1cm thick.

Bake the pizza base for around 20 mins at 190c until it is lightly golden. Set aside until required.

Topping:

Cut a selection of vegetables into chunks and slices – I used a red and yellow pepper, a courgette, half an aubergine and a red onion – and coat lightly with rapeseed oil. Season well.

Place onto a ready-heated tray in the oven along with the pizza base and roast until cooked through. Make sure the vegetables are spread out on the tray or they’ll just steam and go soggy.

Tomato Sauce:

Sweat off (fry gently with the lid on but tilted very slightly to allow the steam to escape) the following vegetables in a large saucepan until soft:

2 sticks of celery, 1 carrot, 1 red onion, 2 cloves of garlic.

Add 2 tins of plum tomatoes and season well. Simmer for 30 minutes then blitz in a blender. This also makes a superb pasta sauce and freezes well.

 

When you’re ready, spread tomato sauce over your cauliflower crust. Top with the roasted vegetables and scatter with chopped mozzarella cheese. Roast at 200c for 20 minutes until the cheese has melted and the base and topping has heated through.

 

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