Seasonal local food recipe No.279 – Cauliflower crust pizza

This recipe comes from Community Harvest Whetstone – a veg growing coop in Leicestershire.

Serves 2

Preparation and cooking time: 50 minutes

For the base:
1 large cauliflower
1 free range egg
1 Tbs olive oil
1/4 tsp salt
1/2 cup grated mature cheddar cheese
For the tomato pizza sauce:
100-150g tomato passata
1 Tbs olive oil
1 clove garlic, minced
1/2 tsp dried oregano
salt to taste
grated mozzarella or cheddar cheese

Preheat the oven to 200°C/Gas mark 6, line and grease a large pizza tray.  In a food processor blitz the head of the cauliflower into a grainy paste.  Transfer into a large bowl and microwave on high for 6-8 minutes.  Wait for the softened and cooked cauliflower to cool a little.  Mix in the egg, season with salt and pepper, add the cheese and mix well.  Tip out the cauliflower mixture onto the greased pizza tray and press down firmly to make a large pizza base about 1 cm in thickness.  Place in the oven and bake for 15-20 minutes until the base is golden brown.  While the base is cooking combine the pizza sauce ingredients and spread over the pizza base, top with the grated mozzarella or cheddar cheese and bake in the oven for a further 10 minutes or until the cheese has melted.  Gently slice up the pizza and leave to cool a little.  Slowly transfer the slices onto a plate as the base is very soft and crumbly.

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