Cauliflower Pizza Recipe

This healthy pizza uses grated cauliflower as the secret ingredient in its yummy grain-free crust

Serves

4-6

Prep time

15-20 minutes

Cooking time

45-50 minutes

Ingredients

For the crust:

1 medium cauliflower, grated

2 eggs

225g ball of buffalo mozzarella

Salt and pepper to taste

½ tsp garlic powder

For the sauce:

2 tbsp olive oil

4 medium tomatoes, chopped

2-3 garlic cloves, crushed or finely chopped

Handful of fresh basil, chopped

Salt and pepper to taste

Topping ideas:

½ ball of buffalo mozzarella (around 115g), sliced

110g goat cheese

¼ green pepper, sliced

½ red pepper, sliced

3-4 chestnut mushrooms, sliced

5 green olives, sliced

Method

1. Preheat the oven to 180˚C.

2. Grate the cauliflower and place in the steamer for about 4-5 minutes to soften. Leave to cool slightly.

3. Beat the eggs and finely chop the mozzarella. In a blender, mix the mozzarella, cauliflower, eggs and seasonings at medium speed until a dough-like paste forms.

4. Top a baking sheet with parchment paper and add a little olive oil to prevent sticking. Add the pizza dough to the tray and spread out to make a circle. The base should be around 1cm thick.

5. Place in the oven and bake for 20-25 minutes until cooked through and golden around the edges. Remove from the oven and flip over gently. Bake the underside for a further 10 minutes.

6. While the base is cooking, start to make the sauce and prepare the toppings.

7. Heat some olive oil in a pan and stir in the tomatoes, garlic, basil, salt and pepper. Cook over low heat, stirring occasionally.

8. While the sauce is heating through, make sure all your toppings are chopped and ready to be placed on the pizza. Once the sauce is cooked through, spin through the blender just long enough to beat out the tomato skins.

9. When your base is looking nice and golden, it’s time to top your pizza. Remove the base from the oven and add the tomato sauce and your toppings.

10. Place the pizza back in the oven and bake for 10-15 minutes until the cheese is melted.

Recipe taken from The Paleo Primer: A jump-start guide to losing body fat and living primally, published by Vermilion, £14.99.

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