Cauliflower Pizza Recipe
Like most kids, my boys love pizza and like most mums I’m always on the lookout for healthy alternatives to their sometimes not so healthy favourites. I can’t remember where this recipe came from but I’ve been making it for a while and it always works a treat. You can, of course, change the topping to suit. If you can’t bear the idea of losing the authentic Italian base, then the next time you order a pizza delivery, instead of a meat feast, opt for a healthier alternative by creating your own vegetable topping. This recipe may seem like it contains a lot of ingredients, but, actually, it’s quite simple.
- 1 large cauliflower
- 2 eggs
- 100g almonds
- 1 tbsp. dried oregano
- 1 tin of chopped tomatoes
- 1 aubergine
- 1 onion
- 1 garlic clove or more if your kids like it
- 1 tbsp. tomato puree
- 2 tbsp. light olive oil
- A few basil leaves
- 125g mozzarella
- Parmesan to taste
- Preheat your oven to 200 degrees or gas mark 6.
- Trim the cauliflower and cut it into chunks and then feed it bit by bit into your food processor. Blitz it until the cauliflower has a cous cous consistency.
N.B – Don’t do what I do and try to cram too much in the food processer at once, because you’ll just end up with a jammed machine.
- Now you need to soften the cauliflower up. The easiest way is to pop it in a microwave for five minutes, but I do have friends, who have ideological reasons about owning a microwave, so you can, alternatively, boil the cauliflower in a pan. Don’t boil for too long, otherwise you may be left with a soggy mess.
- When you’ve softened up the cauliflower, tip it onto a clean tea towel and squeeze out as much water as you can.
- Pop the cauliflower back in the bowl and stir in the beaten egg, the almonds, the oregano and salt and pepper to taste.
- Spread the mixture onto a lined baking tray, making it thicker at the edges so you’ll get a nice crusty rim.
- Bake for about fifteen minutes or until it’s a nice golden brown.
- While the base is in the oven you need to slice up the aubergine and the onion and fry them both until they’re soft and slightly charred.
- Blend the tomatoes, the tomato puree and the garlic in your food processor until you get a nice smooth paste.
- Then transfer the paste to a saucepan and simmer for about ten minutes, until it’s good and thick, and then add the basil leaves.
- When the base is cooked, take it out and let it cool, while you whack the oven up to 240. Spread the tomato paste over the base, add the aubergine, onions and sliced mozzarella and grate the parmesan over the lot.
- Place back in the oven for about ten minutes and you’re done!
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