Food: How to make cauliflower pizza

I’m always on the lookout for ways to enjoy my favourite food at a fraction of the calories and it’s not always to do with weight gain it’s more to do with that uncomfortable bloated feeling after having so much dough with pizza, or bread with a burger.

So if there’s a way to have neither I am all for it!

I’ve seen quite a few recipes mentioning cauliflower as a replacement for a pizza base and after my flatmate tried it out successfully I was eager to get a slice of the action (sorry couldn’t resist!).

Both Helmsley+Helmsley and Deliciously Ella have cauliflower pizza recipes which I read over and then found another version online by Brunchtimebaker which had no flour.

It’s totally up to you what you prefer and for me I think next time I’d like to try adding buckwheat flour, which is a gluten-free, just to dry out the ‘dough’ a bit more.
cauliflower pizza doughFirst off you need to blend the cauliflower, I bought I whole fresh one and stuck it in my Nutribullet but it was a bit of a faff so if you have a food processor I would obviously recommend you blend it in there to get the right flour-like consistency.

Next up Brunchtimebaker says to microwave the cauliflower for four minutes and then leave to cool for five before squeezing out the water. But both H+H and Deliciously Ella just squeeze out the excess water without heating it up.

Now I’ve never squeezed water out of food before, usually avoiding it when I spot it in recipes and it’s probably a sticking point with others who can’t be bothered to do it either! I had some spare new dishcloths that I hadn’t used yet so thought this would be the best, even though all the recipes recommend a tea towel. And there’s a reason for the tea towel because the dishcloth just retained the water and didn’t drain enough water out.

I think it’s important to get the cauliflower as dry as possible which is why as I mentioned earlier that I would like to add flour to the mix next time. After adding the egg, herbs and a touch of parmesan I rolled it out to about just a little more than half a centimetre thick.

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Baked in the oven for roughly 15 minutes as it started to brown on the edges but could definitely have stayed in for five minutes longer. And looking back could probably have done with been rolled thinner to get it more crispy.

I baked it on baking paper as recommended and added the toppings on after, choosing passata with a touch of spice and basil, aubergine slices, onions and cheddar cheese. I also added avocado and jalapenos on after it was finished cooking for extra flavour.

The only one major problem with this pizza is that all of my toppings and the softness of the ‘dough’ meant that it was too heavy to remove from the baking paper without breaking apart! I ended up eating the pizza from the baking paper but it was so delicious I didn’t even care.

I had my pizza with sweet potato wedges of course, sprinkled with paprika, salt and pepper. You could probably serve this with some spinach or kale to be super healthy but in keeping with the pizza and chips theme wedges are the only option!

I would certainly recommend trying this out, it’s a little faffy if you haven’t got the right blender, you could potentially grate the cauliflower but that might not get the right consistency.

Try it out with whatever toppings you fancy there are so many different ways to eat this pizza and when you’re enjoying it after all your hard work you’ll have forgotten you are actually eating cauliflower!

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