Sally Obermeder’s Cauliflower Crust Pizza

Pizza doesn’t have to be off the menu when following a healthy diet – not when this gluten free, incredibly delicious and easy to make cauliflower pizza is on offer.

Ingredients

  • 1 large cauliflower, grated or blended into ‘rice’ with a food processor or blender, to make about 4 cups
  • 3 eggs (free-range, organic), lightly beaten
  • 1 tsp dried oregano
  • 1 tbs Italian seasoning
  • 80g (3/4 cup) almond meal
  • 4 tbs grated parmesan cheese
  • 1 tbs salt
  • 1 tsp pepper

Topping

  • 125-185g (1/2 – 3/4 cup) tomato passata or tomato paste
  • 125g (1 cup) grated mozzarella cheese
  • 1 chorizo sausage, thinly sliced
  • 250g (1 punnet) cherry tomatoes, halved
  • 50g (1/3 cup) goat’s cheese, crumbled
  • 15g (1/2 cup) basil leaves

Method

Step 1.
Preheat the oven to 200C (400F).

Step 2.
Put the cauliflower ‘rice’ into a microwave-safe bowl and microwave for 8-10 minutes on high or until the cauliflower becomes tender. Drain and set aside to cool. Tip the cauliflower into the middle of a tea towel (dish towel). Wrap it into a bundle, and twist closed, squeezing out any remaining moisture over the sink. You need a proper pizza base, not a crumbly mess.

Step 3.
Transfer the drained cauliflower to a large bowl and add the eggs, oregano, Italian seasoning, almond meal, parmesan cheese and salt and pepper. Fold the mixture – or use your hands to mix the dough – until it is well combined. If it’s still a bit too runny, add another tablespoons of almond meal to firm it up.

Step 4.
Heat a nonstick pizza tray or baking tray for 5-10 minutes, then spread the ‘dough’ out in a layer 5mm (1/4 inch) thick. Bake the ‘dough’ for 15 minutes or until it becomes golden. Remove from the oven (but leave the oven on).

Step 5.
Spread the tomato passata or paste evenly over the base, followed by the grated mozzarella, chorizo and cherry tomato. Scatter the crumbled goat’s cheese in between the chorizo and tomato, then sprinkle with the basil leaves. Return to the oven and cook for a further 5-10 minutes or until the cheese has melted.

TIP: Replace the toppings or add to them with other toppings of your choice: we love baby spinach, spicy merguez sausage and pitted kalamata olives.

Serves 4

 

Spicy Broccoli Soup Recipe from The Good Life by Sally Obermeder Extract from 
The Good Life by Sally Obermeder & Maha Koraiem.
Available now. See SWIISH.com for more recipes.  
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