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.
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.
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.
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!