Cauliflower, a base for your next homemade pizza

January 15, 2013 — Leave a comment

all the tasy, none of the weighty

These are exciting times when you find a recipe for a cauliflower pizza base. Why? Firstly, because pizza would be in the Top 3 best foods of all time in my opinion. And because it’s great to mix ingredients and tradition up a little. And thirdly, cauliflower is no longer an unexciting vegetable – it’s so versatile, what can’t you do with it?

Health-wise, cauliflower is one helluva veggie PACKED with antioxidant Vitamin C, anti-inflammatory Vitamin K and a host of other supporting nutrients. A go-to for cancer prevention and health maintenance.

Gluten allergies are much more common these days. No longer relegated to long suffering, wheat-avoiding coeliacs that it’s like an intollerance-lottery out there. Many factors are at play here, but if you are a wheat-n-carb lover like me perhaps you’re a bit conch-y of overloading the digestive system with the amount of gluten in your diet. I like to minimize allergenic foods where possible, perhaps staving off intolerance for one more meal.

Here’s a nice little recipe to do something fun with Cauliflower.

Shout out to the gals at work for putting me onto this recipe and also it’s recipe creator, Stuff I Make My Husband.


Cauliflower Pizza base

  • 1 large head of cauliflower
  • 2 egg whites
  • 250g shredded mozerella
  1. Cut up cauliflower head into even chunks wrap in foil and bake at 180C for approx 40 mins until florets are quite soft
  2. Open packets and let steam evaporate. Transfer to a clean dishcloth that has been lined with 6 layers of paper towels, laying another 6 paper towels on top
  3. Fold the dish towel over itself, and press hard to squeeze as much moisture as you can out of the florets.
  4. WIth a food processor or stick blender to break up florets
  5. Repeat the squeezing step with fresh paper towels. Get lots of moisture out until you have something resembling dough.
  6. Add the mozzarella and egg whites and blitz again to amalgymate
  7. Line a baking sheet with baking/parchment paper
  8. Place a handful of cauliflower mixture in the centre and carefully work the mixture rougly into a disc. Place paper towel on top and press into a thin thickness. Careful not to press the edges too thin as they’ll brown the fastest anyway and thinner will accentuate this.
    TIP: The trick is to make sure to spread it as thin as you possibly can. It should resemble the thinnest of the thin-crust pizzas. If it is too thick it will be very soggy and you’ll be stuck eating it with a fork.
  9. Bake at 180C for 25 minutes. The crust should be browned and perhaps slightly burnt in some spots around the edges.
    TIP: Do not underbake.
  10. Spread thinly with pizza sauce and preferred toppings, being careful not to make the top too wet or too heavy. Toppings should all be chopped fine and sliced thin.
    I used sautéed spinach (squeezed dry), fresh basil, baby zucchini, roasted capsicum and fior di latte (remember the base is already cheesy so go easy on the cheese topping
  11. Pop it back in the oven for 5 minutes until the toppings are done

*Note: I’ve adapted this recipe to maximise the crunch. It’s a bit finicky and will come down to your oven’s behaviour. Temps and times are guides, just have a fiddle and see how you go


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