- 23 Jun, 2020
For the pizza crust
- Organic cauliflower, grated or ground - 2 1/2 cup (use a food processor or cheese grater)
- Dried basil - 1/2 tsp
- Dried oregano - 1/2 tsp
- Garlic powder - 1/2 tsp
- Shredded Parmesan cheese - 1/4 cup
- Mozzarella cheese - 1/4 cup
- Kosher salt
- Free range egg, slightly beaten - 1
For the pizza topping
- Tomato passata
- Fresh oraganic tomatoes
- Fresh organic basil leaves
- Mozzarella cheese
- Preheat oven to 220C.
- Place cauliflower in a heat-safe bowl and cover with plastic wrap with a few holes to vent. Microwave for 4 minutes, remove plastic, and stir to cool it off a little. Place cauliflower in a fine mesh strainer and use a rubber spatula to press cauliflower against strainer, pushing out any liquid. Use several paper towels and press down to absorb more liquid. You could also ring it out in a clean, dry tea towel.
- Place cauliflower in a bowl and fluff with a fork. Add basil, oregano, garlic, Parmesan, and mozzarella. Mix well and taste. Add salt to taste (I find depending on the saltiness of my Parmesan, I need a few pinches of salt). Add egg and stir to blend completely.
- Press mixture out onto a baking sheet lined with parchment paper that’s been sprayed with non-stick spray (I’ve found parchment produces better results that a silicone baking sheet). Press out to about 1/4 inch or slightly thicker. Keep mixture tight together and in an even layer. You can bake one large pizza or multiple smaller ones.
- Place pan in oven and bake until golden brown. My pizzas tend to vary in time so sight is the best indicator. Generally 15-20 minutes is a good time frame, and it should be starting to brown on top. Remove from oven, top with desired toppings, and return to oven to melt cheese, etc. Let rest for a couple of minutes and then slice and serve.