Cauliflower pizza crust

Cauliflower has been making an appearance instead of grains and meat, like cauliflower rice and cauliflower steaks. Whether you’re after vegetable alternatives for dietary reasons or curiousity, you'll find this a light and fresh option for a pizza base.

Cauliflower pizza crust Credit: Desiree Nielsen

• makes

  1

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

Cauliflower pizza base

• 1 head cauliflower
• 2 eggs, beaten
• ¼ cup mozzarella, grated
• ¼ cup parmesan, grated
• 1 tsp fresh oregano, chopped 

Pizza topping

• tomato sauce
• mozzarella
• chopped sundried tomatoes
• grilled zucchini slices
• grilled red and green pepper slices
• olive oil

Instructions

1. Preheat oven to 220˚C (425˚F).

2. Cut cauliflower into large pieces and process in a food processor until it’s the consistency of sand.

3. Steam cauliflower in a strainer over bubbling water, or microwave until soft.

4. Transfer cauliflower to a cheesecloth or tea towel and squeeze well to drain excess water.

5. Crack eggs into a bowl and whisk. Add drained cauliflower, grated cheeses and fresh oregano, and mix together.

6. Scoop mixture onto a pizza tray lined with baking paper. Pat out mixture to cover tray and bake for 15 minutes.

7. Remove pizza base from oven. Top with tomato sauce, shredded mozzarella, sundried tomatoes, grilled veggies, and a drizzle of olive oil.

8. Return to the oven and cook until cheese is bubbling. Serve immediately.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.