Tuesday , May 17 2022
Cauliflower Pizza 1

Cauliflower Pizza

Recipe from Sara Matthews  |  @sarabynatureskitchen

Featured in Feast 03 –  March 2016

SERVES 1 large, or 2 small pizzas


Pizza Base
1 cauliflower head, stalk removed
1 free range egg
herbs or spices (for this pizza I used freshly chopped oregano and parsley, freshly ground Himalayan sea salt and black pepper)

Tomato paste
12 large tomatoes, chopped
1 red onion, finely chopped

1 garlic clove
small pinch of dried chilli flakes
salt and pepper to taste

I keep it simple although you can use whatever topping you enjoy. I used sliced tomatoes, local cured ham, mozzarella and rocket (once cooked) then a little drizzle of local rapeseed oil

1. Preheat the oven to 200°C/gas mark 6. Chop then steam your cauliflower for 5 minutes – which is just enough time to release the juices. Remove from steamer and place in a bowl to cool a little. Once cool enough to handle, place in a clean cotton tea towel or dishcloth and gather up and squeeze to release all the liquid so, once cooked, the pizza base is not soggy. Place the cauliflower into a bowl and add the beaten egg. Mix to combine. At this stage add your herbs (I used a good handful of chopped oregano and parsley), salt and pepper. Mix throughly. On a baking sheet (covered in baking parchment) mould the mixture into a round, about 2-3 mm thick. Bake in the oven for 15-20 minutes until beginning to turn golden brown

2. While the base is in the oven, in a saucepan add a little oil and the onions and cook a little to soften on a medium heat then add the garlic, chilli flakes and the tomatoes. Cook until the tomatoes start to break and soften (about 15 minutes). Using a potato masher, mash to a purée or alternatively use a blender if you want the sauce smoother. Allow to cool

3. Once the base is cooked, remove from the oven. Place a piece of baking parchment over the pizza base and carefully turn over. Peel off the original baking parchment so you are left with your upside down pizza base. Return to the oven for 2-3 minutes. Remove from the ovenand start to add your toppings

4. I spread the tomato paste (by the way, left over paste can be kept in the fridge for several days and is great to pour over pasta or use as tomato purée in other dishes), then add the sliced tomatoes, local cured ham and some shredded mozzarella. Return to the oven until the cheese is melted and bubbling. Serve immediately

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