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Cauliflower Pizza Base

by Madsy (follow)
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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.

cauliflower pizza base, vegetarian, healthy, gluten free, dairy free

Preparation Time: 30 minutes
Cooking Time: 28-35 minutes
Makes: 4 pizzas

1 cauliflower
2 eggs
Handful fresh rosemary
1 tsp turmeric
Pinch chilli powder
Pinch rock salt
Juice of 1/4 lemon

Preheat the oven to 180C. Line a baking tray with baking paper.
Roughly chop the cauliflower into medium sized florets and blend in a food processor until broken down into tiny pieces. Alternatively, use a cheese grater.

cauliflower florets, healthy gluten free pizza, vegetarian pizza base

cauliflower pizza base, vegetarian, healthy, gluten free, dairy free

Break the eggs into a small bowl and whisk. Pour over the cauliflower, and add the remaining ingredients. Stir through until well combined.
Take a large handful of the mixture and flatten out onto one side of the tray, until about 1/2cm thick. Repeat on the other side of the tray.

cauliflower pizza base, vegetarian, healthy, gluten free, dairy free

Place in the oven for 20-25 minutes or until starting to turn golden brown.

Octopus and feta pizza, capsicum, onion and pea pizza

Top the pizzas with your preferred ingredients and pop back in the oven for 8-10 minutes.
Repeat process with remaining pizza 'dough'. Enjoy!

Octopus and feta pizza, capsicum, onion and pea pizza

Octopus and feta pizza, capsicum, onion and pea pizza

#Gluten free
I like this Recipe - 24
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ID: 2593
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Hi Mandy. The recipe doesn't say what to do with the rosemary, turmeric, chilli, salt and lemon. I assume you put it in the cauli mix... Sounds nice; will definitely try.
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!
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