Cauliflower Pizza Base

Truth be told, I cooked this cauliflower pizza base over one month ago and posted a little teaser on my Instagram and then life happened and I found myself not being able to find the right time to sit down and post the recipe! But never fear because this cauliflower pizza base is worth the wait and although it takes a little effort to make, it won’t disappoint.

Cauliflower Pizza Base

 

 

So what makes a good pizza base? For me, it’s a thin base that is crispy on the bottom AND the edges but also has a good chew factor. It’s easy to bite through without having to grind your teeth like you’re at a 90s rave and most of all, the ultimate pizza base has to be able to hold it’s toppings without flopping all over the place like those wind men you see crazy dancing outside of car dealerships.

So, does this cauliflower pizza base deliver? Why yes, yes it surely does.

Cauliflower Pizza Base

The toughest part about this recipe is squeezing the liquid from the cauliflower, you can skip arm day at the gym (is that a thing?) and make this pizza base once a week instead. You really do need to get as much liquid out as humanly possible to ensure the base will crisp up in the oven. Trust me on this. Your cauliflower will begin to form a ball (see below pic) and once it crumbles and feels dry to the touch, you know you’re ready to add the rest of the ingredients.

Cauliflower Pizza Base

When it comes to flavour you can add whatever floats your boat. I like to keep this base versatile by adding flavours that will complement a whole heap of topping combinations.

For the toppings on this particular pizza I kept it minimal with a simple tomato based sauce, some salami, capsicum and rocket (oh and cheese of course!). Go easy on the sauce as you don’t want to add too much moisture back in to the base. Pesto, like my Kale Basil Pesto would also be a fantastic addition!

If you make this pizza base I’d love to hear from you so please leave your comments below.

Most of all- enjoy!

Cauliflower Pizza Base

 

Print Recipe
Cauliflower Pizza Base
This cauliflower pizza base is the perfect texture and holds it's toppings incredibly well.
Cauliflower Pizza Base
Course Dinner, Lunch
Cuisine Italian
Keyword pizza
Prep Time 45 minutes
Cook Time 1 hour
Servings
large bases
Ingredients
Course Dinner, Lunch
Cuisine Italian
Keyword pizza
Prep Time 45 minutes
Cook Time 1 hour
Servings
large bases
Ingredients
Cauliflower Pizza Base
Instructions
  1. Bring a large pot of water to the boil.
  2. Using a food processor with blade attachment, add the cauliflower and pulse until it forms small rice sized pieces. You may need to do this in batches if you're using a small food processor. You can also rice the cauliflower by hand using a grater.
  3. Add riced cauliflower to the pot of boiling water and cook for 10 minutes or until tender. Drain all of the water with a fine sieve and cool the cauliflower until you're able to handle it comfortably.
  4. Grab two large clean dish towels. Drape one tea towel over a large bowl then tip your cooled cauliflower rice in to the bowl. Gather the end of the tea towel together and shake gently so the cauliflower drops to the bottom and forms a ball. Over a sink, twist the top of the tea towel and begin to squeeze out the liquid from your cauliflower. Work those muscles and squeeze, squeeze, squeeze!
  5. Place the other tea towel over the bowl and put your ball of cauliflower in the tea towel. Repeat the squeezing process- you really need to get as much liquid out as humanly possible!
  6. Once your cauliflower is as dry as you can make it, add it to a clean and dry bowl then crack in the egg and mix until combined. Add cheese, herbs, garlic powder, onion powder and tapioca flour and combine. Add salt here if you wish.
  7. Pre-heat oven to 190C and line two large baking trays or pizza pans with baking paper.
  8. Divide the dough mixture in to two balls and spread over the pans until the crust is approximately 7mm thick.
  9. Place in to the oven for 40-45 minutes or until golden on top. Rotate your pans half way through.
  10. You can now add toppings! Go easy on the sauce, you don't want to add too much liquid to these bases as they will absorb moisture. Once you've added your toppings, bake for 10-15 minutes.
  11. Let the pizza cool off for 5 minutes before slicing.
Recipe Notes

You can use cheesecloth instead of dish towels to squeeze the liquid out of the cauliflower.



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