This is a great alternative to flour-based pizzas for two reasons:
- It's gluten free.
- It's quick and easy to make.
Oh, and it's delicious.
You can prepare ahead by pre-cooking the cauliflower pizzas and leaving them aside. When you want to eat them, just pop on the toppings and place the pizzas back in the oven for the final stage of cooking.
Go crazy with your toppings, as pretty much anything will do. With this batch we served caramelised onion and capsicum pizzas and baby octopus and feta pizzas, both were great.
Hey Vanessa, glad to hear you're enjoying it! Sometimes when making it, I've found the mixture to be a bit too soggy too, so when I form the bases with my hands I squeeze out any excess liquid before popping the mixture onto the baking paper. I then push the mixture round and together to get the (rather rough) circle shape. Hope that helps!
I've tried this twice now and I think I'm starting to perfect it. The first time my bases were too soggy to really crisp up (I'd washed the cauliflower first, which I think was the problem) but it was still delicious. The second time it was a lot firmer, but still not crisp, and started to burn around the outside so I just got them out and ate them. I'll figure out where I'm going wrong at some stage, but I still live the taste, and have started to use turmeric more often now!