Cauliflower Gluten Free Pizza Base
I have been trying different types of bases to make a tasty gluten free option for our family pizza nights, so far this is absolutely the best base I’v tried, in fact so good I didn’t actually get a photo shot of the finished pizza!, I laid the GF option on the table at the end of all the other offerings of chorizo, mozzarella, pesto based and the ham ones and with everyone trying a piece of this and a piece of that I quiet forgot to take the pic. 🙁
However I don’t want this recipe to go astray so am putting it up and will add a pic next one is made, I promise!.
- 1 medium cauliflower, trimmed and broken into florets.
- 1 egg , beaten
- 1/3 cup soft goat cheese
- 1 teaspoon dried oregano
- pinch of salt
To make the cauliflower rice first steam the florets until tender. Next
Place the florets into a food processor with a ‘S’ chopping blade and process until you have a ‘rice’ like texture.
Transfer the ‘rice” into a clean nut/jelly bag and squeeze out all the excess moisture There will be a lot of liquid released so make sure you use a big enough bowl and make sure you allow the cauliflower to cool a little before squeezing so you don’t risk scalding yourself.
In a large bowl, mix up the squeezed out rice, egg, goat cheese, and spices. Don’t worry it doesn’t look like dough at all at this stage it will work and hold together!.
Press the dough out onto a baking sheet lined with parchment paper. (Important to line with parchment or it will stick). The dough needs to be about 1/4″ to 1/2″ thick, make the edges a little higher for a nice crust effect.
Bake for 30-35 minutes at gas mark 6, 200 C, 190 C fan oven, 400 F, until dry and golden. Use the parchment paper to flip the crust over, and bake again until the other side is nice and dry, about 10 to 15 minutes. Remove from oven.
Time to top your pizza!.
I used a light spread of tomato base ( tinned tomatoes reduced on the hob for 20 minutes) topped with grated mozzarella and red Leicester (with fresh ripped basil and coriander and a sprinkle of fresh ground black pepper & Celtic salt added after baking to serve) but you could use whatever your favorite topping is here, (pesto would work very well if avoiding nightshades), or mushrooms, onions, etc.
Return the pizza to the oven and continue to bake for another 5-10 minutes, until the cheese is hot and bubbly.
Good served warm, but unusual for me as I haven’t ever liked cold pizza before, tasted nice cold.