Not to be seen as an imitation of ya standard Domino's, this wholesome take on the humble pizza should be appreciated in its own right. Gluten free and packing a veggie punch, the cauliflower base is a satisfying synthesis of doughy and crisp; just how I like it. Hope you do too!
For 2 full-size or 4 more petite pizza bases, you will need:
> 1 cauliflower
> 5 tbsp gluten free flour (I use Doves Farm wholemeal spelt)
> 2 eggs*
> sea salt
> 1 tsp dried basil
> 1 tsp dried oregano
> coconut oil
*to go vegan: substitute the eggs for 3 tbsp ground chia seeds mixed with 6 tbsp water, then allow thicken up for 10 minutes or so. Health food stores tend to stock ready packaged egg replacer, if chia seeds aren't your thing!
Make:
1) Pre-heat the oven to 180ºC.
2) Chop cauliflower into florets, then place into food processor and pulse until it resembles couscous consistency.
3) Put the cauliflower "couscous" into a large bowl and add the eggs (or egg substitute), gluten free flour, and season according to taste.
4) Stir together until dough-like, adding additional flour if the mix is still too gooey.
5) Affix baking paper onto baking tray, then spread thin layer of melted coconut oil over the paper to prevent the bases from sticking.
6) Spoon the mixture onto the baking paper, flattening and forming into desired shape - I tend to opt for a rustic circle - with a suitable utensil (a spatula or spoon works just fine). Brush lightly with coconut oil. Repeat for each base.
7) Put into the oven for 15-20 mins.
8) Add the topping! For the pizzas pictured, I used: tomato purée, feta cheese, caramelised onion chutney, steamed kale.
9) Finish off by placing in the oven for an additional 5 minutes or so, then add a couple of fresh basil leaves if ya fancy. Enjoy!
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