After many attempts (and failures) I have decided that making cauliflower pizza is a fine art. The balance of ingredients has to be pretty spot on, otherwise you are left with cauliflower mush. Luckily for you, today’s recipe has yielded consistently awesome results. The base looks like the real deal, slices and holds together perfectly in your hands. Oh and it tastes mighty fine.

I normally make a double batch of this recipe as these bases can be easily wrapped and stored in the freezer for pizza making at a later date.

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Cauliflower Pizza Base

What you need

1/2 a head of cauliflower (or 4 c cauliflower rice)

1 tsp dried oregano

1 tsp apple cider vinegar

pinch of salt

3 tbs flaxseed meal (also called linseed meal) OR an egg

5 tbs water

What you do

  1. In a bowl combine the flaxseed meal with the water. Place in the fridge to thicken for 10-15 minutes. This becomes your binder to be used later on.
  2. Boil a large pot of water. Roughly chop the cauliflower into florets and place in a food processor. If it doesn’t all fit in one go it’s okay to do this step in batches. Turn on the food processor and let it run until the cauliflower resembles grains of rice.
  3. Put the cauliflower ‘rice’ into the pot of boiling water and let cook for 5 minutes.
  4. Line a colander or fine mesh strainer with a clean tea towel or cheese cloth (I normally use my nut milk bag). Strain the cauliflower through the tea towel and leave aside to cool. To speed this up you can place the strainer in the fridge or freezer for a few minutes.
  5. Once the cauliflower is cool enough to handle use the tea towel to squeeze out all of the excess water. Don’t skip this step!
  6. Place the dried out cauliflower rice in a large bowl, stir in the flaxseed mixture (or egg), oregano, salt and apple cider vinegar.
  7. Line a tray with baking paper and assemble the pizza dough mixture on the tray. You will need to mould it into your desired shape with your hands, keep it about 1cm thick.
  8. Bake at 200°C for 30 minutes, remove and add desired toppings before baking for an additional 15 minutes.

Lemon Basil Oil

What you need

1 c fresh basil leaves

1/4 c EV olive oil

1 tsp lemon zest

pinch pepper

pinch salt

What you do

Add all the ingredients to a blender or food processor. Blend until combined. Drizzle over anything and everything.