If you are on a gluten-free diet, or have friends and family who are, this is a fabulous way to still enjoy a flavourful pizza, without the wheat. You can add any of your favourite toppings and make it a custom bake.
SERVES 2
- 1 head of cauliflower
- 1 egg
- 50g (1¾oz) mozzarella, grated
- 1 clove of garlic, minced
- Salt and freshly ground pepper to taste
TOPPING
- 100g (3½oz) buffalo mozzarella cheese, torn up
- ½ jar sun-dried tomato paste
- A few basil leaves
- A handful of mushrooms or pepperoni, chopped.
METHOD
1. Preheat a pizza stone or baking tray in an oven to 200C/fan 180C/gas 6.
2. Add the cauliflower to a food processor and pulse until finely ground and the consistency of couscous.
3. Transfer the cauliflower to a large bowl. Add the mozzarella, egg, garlic, a pinch of salt and freshly ground black pepper.
4. Combine until the mixture holds together, then place on to a clean kitchen towel and wring out as much moisture as you can.
5. Line a baking sheet with parchment.
6. Spread the cauliflower mixture into a 30cm (12in) circle. Press the ‘dough’ into shape using the palms of your hands. Transfer the parchment paper and the pizza to the hot stone or baking tray, and cook for 15 minutes, or until the base is golden brown.
7. Remove the crust from the oven and spread the tomato paste over; then sprinkle with the remaining mozzarella and top with pepperoni or mushrooms.
8. Place back into the oven for about 4 minutes until bubbly.
9. Sprinkle with basil and serve.