I’d heard tell that you could make pizza using cauliflower but, frankly, dismissed the idea out of hand: repulsive, obviously – right?
But then someone sent me a link to this recipe and, in a fit of New Year ‘Why not?’-ness I decided to try it. Because pizza is probably the best example of something you that you don’t even allow yourself to hanker after, after a while on a carb-free diet – because what’s the point? You will never, ever have pizza again, I used to tell myself on particularly dark days, looking woefully at Tom’s empty ‘lone wolf’ pizza delivery box. But it’s not true! I tried this; it was super-easy to make and took a total of about eleven and a half minutes to prepare and twenty minutes to cook. I used ready-made pasta sauce for the topping, plus ham and mushrooms that I happened to have in the fridge, which puts it into the category of a very quick, very easy, and also pleasingly fun supper.
And the other thing to mention is…you know that stuffed-to-the-brim feeling you get after eating a whole pizza? Like you yourself have morphed into a (slightly regretful) giant dough-ball? You just don’t get that when the base is made from cauliflower.
I served it with a zingy coleslaw made with carrot, spring onion, cabbage, and raw beetroot (which makes it quite beautiful to look at) and home-made mayo. And a green salad. Then we scoffed the lot! So, now we can eat pizza together, and Tom is a lone wolf no more. Hurrah!
1 handful cheese shredded or grated
1 tsp dried oregano
1 eggs beaten
1/2 tsp garlic crushed
1/2 tsp garlic salt (I didn’t have any so used celery salt)
1 handful mushrooms/ham or whatever toppings you like
1 ball mozzarella shredded (I used cheddar because I can’t have mozzarella)
1 cauliflower florets chopped into chunks
1 tbsp tomato sauce for pizzas (I found a jar of pasta sauce made by ‘Organico’ which is just tomato, basil, olive oil garlic i.e. no added sugar: a rarity!)
Rice the cauliflower in the food processor by pulsing until it looks like grain. Do not over-pulse or you will puree it. If you don’t have a food processor, you can grate the whole head with a cheese grater.
Put it into a microwave safe bowl and microwave for 8 minutes – without adding water. One large head should produce approximately 3 cups of riced cauliflower (if you have left over you can store it in the fridge for a week).
Preheat the oven to 230C and spray a flat baking tray with non-stick cooking spray (I used quite a lot for fear of sticking).
In a medium bowl, stir together 1 cup of cauliflower, the egg and mozzarella. Add oregano, crushed garlic and garlic salt and stir.
Transfer to the baking sheet, and using your hands, pat out into a 9” round. You can brush olive oil over the top of the mixture to help with browning (I didn’t).
Bake for 15 minutes and then remove and cool.
Add sauce, toppings and cheese to the crust. Place under a grill at a high heat just until the cheese is melted, about 3-4 minutes.
Dance a little jig of joy that you are actually about to eat PIZZA!