Good food, for your naughty days, Paleo or non paleo versions available,
I love this recipe, I probably only eat it once a month as pizza still feels like a treat to me, but for you?
You can eat this guilt-free pleasure whenever you like! Paleo of course doesn’t like cheese so you can replace your cheese with a wheat-free alternative to flour such as ; almond flour or coconut flour and top with yeast extract for a cheesy flavour.
- 1 Medium Sized head of Cauliflower,
- 100g Of Strong cheese (minimum),
- 1 Egg,
- 1 tsp Mixed herbs: Basil, oregano ,
- 1 tsp of garlic powder,
- 1/2 tsp of salt and pepper,
- 1/2 tsp of paprika,
- Toppings (your choice).
Put your oven on 220 (Gas mark 7) Put in your pizza stone, if you have one. If not use a metal baking tray but leave it out of the oven at this point
Remove florets from your cauliflower (if using frozen, defrost now)Place your cauliflower in a blender and blend until snow-like consistency.
Once it is blitzed, place into a heat-proof container and cover. Microwave on full power for a few minutes, stirring after 2 minutes.
Place your ‘snow’ into a linen cloth, and put into a circle, this way it cools down quicker.Once it is fully cooled squeeze the water out of the cauliflower and into a jug, you should get around 150-200 ml of water.
Open your linen cloth and separate the ball, making sure all the contents are centered in the linen again, repeat the squeezing process.
Once you’re happy with the dry consistency of your cauliflower ball, place into a bowl and add one egg and all of your spices and herbs.
Blend them together and then add your cheese,
If you’re having non-paleo, for paleo jut skip ahead to putting your mix onto parchment.
So, I’ve put minimum 100g of cheese for anyone who wants cheese, this is because the recipe will work fine up to 250g, after that the cheese takes over (in the video below this I use 200g and 50g of mozzarella in the base). it’s gorgeous.. but for healthier days I just use 100g of strong cheese and no mozzarella.
Once all your ingredients are mixed in, cut out a circular piece of baking parchment that is around 16″ in diameter.
For the Paleo Base |Serves 2 | 74 calories Per Paleo Serving
1 head of cauliflower |1/2 tsp of salt and pepper
1tsp of mixed herbs | For a non paleo version: Add 100-200g of strong cheese and
1tstp of garlic powder | 50g of mozzarella into the base. (162 calories)
Place this on your baking tray, Adding your mix to the centre of the sheet push out with a spoon, or your hands (I use my hands), until the pizza base is 1/2″ thick, you can get it as thin as 1/3″ but after that it starts to break.
Once the base is circular and thin enough to bake, tuck all of the cauliflower in at the sides (so no scraggly edges are visible) Slide your grease proof onto your pizza stone or baking tray into the over for 10-15 minutes or until firm in the centre.
Whilst you’re waiting for your delicious pizza you can arrange your toppings, I bake my tomatoes in an olive oil sprayed tray for 15-20 minutes and crush them into a sauce, sprinkle in some herbs and et-voila.
When I’m adding peppers and sweetcorn I bake them until they’re relatively dry and then add them to the base. You can arrange your toppings, I bake my tomatoes in an olive oil sprayed tray for 15-20 minutes and crush them into a sauce, sprinkle in some herbs and et-voila. When I’m adding peppers and sweetcorn I bake them until they’re relatively dry and then add them to the base.
Remember, your pizza is vegetable base so it will suck up all the moisture you add to it.
I hope you try the recipe and I really hope you enjoy it but even more? I’ve love it if you had a laugh at me trying to record this recipe and failing (very badly failing).