Cauliflower Crust Gluten Free Vegetarian Pizza

A much healthier alternative to a traditional pizza base, this cauliflower is wonderful with just about any topping. A great gluten-free and yeast-free alternative, it is easy to make too!

At a glance

Approx. 1 hour

Serves 2 people

Ingredients

Cauliflower Base Ingredients

1 medium head of cauliflower broken into florets
1 cup of mozzarella cheese, grated
2 eggs
2 cloves of chopped garlic
1 tsp dried basil flakes
1/4 tsp black pepper
1 tbsp olive oil

Topping Ingredients

Your preferred pizza sauce
1 medium truss tomato, sliced into rounds
100g brie cheese, cut into slices
handful of button mushrooms, thinly sliced
Small red onion, thinly sliced
1 cup mozzarella cheese, grated

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Method

Preheat oven to 190 degrees, line large baking sheet with baking paper and generously grease paper with olive oil.
In small batches pulse cauliflower until rice-like in food processor, and microwave the cauliflower for 7 minutes. Lay riced cauliflower on a clean tea towel. Let it cool for a few minutes, then pat dry and try and squeeze as much liquid out of cauliflower as you can.
Place 1 cup of the mozzarella into a medium mixing bowl and add in the riced cauliflower. Beat two eggs and add to the bowl, along with chopped garlic, dried basil and pepper, mixing well.
Place mixture onto baking paper and press into a round pizza base shape.
Bake in the oven for 20-25 minutes, until golden brown.
Remove from heat and allow to rest for about 10 minutes prior to adding your toppings
Bake in 190 degree oven once topped for an additional 10-15 minutes or until pizza gets bubbly.

Note: You can use any topping you like on the pizza as the base accommodates a huge range of flavours. This pizza base can also be pre-made hours in before meal time: once the base has been baked, simply cover with cling wrap and refrigerate until you’re ready to put on your toppings and cook.