Equilibrium Natural Health

Healthy Cauliflower Pizza Base, GAPS friendly

Posted on May 13, 2016 Updated on May 26, 2016

 

 

Healthy Pizza with a Cauliflower Base
makes 1 pizza

I was having a few friends over a few weeks ago and decided to make pizza for dinner. I’ve made cauliflower pizza before, but tried a new recipe with almond meal, and it was absolutely delicious (even if I say so myself!).

I had a spelt base pizza as well, and we all agreed the cauliflower base won hands down, even the kids agreed!!

Pizza base
florets from 1 good sized cauliflower (about 750gms or so)
100gms (about 1 x cup) of ground almonds (almond meal or flour)
1 tbsp dried oregano
75gms of cheese; I used a combination of tasty and parmesan 
3 organic eggs, beaten  (for a vegan option see tip at the end)                                                                           Salt and pepper to taste

Topping
Anything you like to put on your pizza!! 

I did pizza supreme for the kids. roasted pumpkin and fetta for the vego’s and left over roast lamb with roasted beetroot, spinach and mint leaves for the carnivores!

1. Preheat the oven to 200°C and line a baking tray (or pizza stone) with baking paper.
2. Coarsely chop the cauliflower, place in food processor and blend until it is a fine rice-like texture.
3. Place this in a mixing bowl. Add the ground almonds, oregano and seasoning and mix with your hands.
4. Make a well in the centre and add the eggs. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball. It should be more loose and sticky than a traditional pizza dough.(this can be done in a processor or thermomix)
5. Transfer to the baking paper and form into a pizza base by flattening the dough with your hands. Make the edges slightly higher.
6. Pre-bake for 25 minutes or until golden. Meanwhile, prepare the pizza topping.
7. Remove the crust from the oven. Cover it with the topping of your choice and put it back in the oven for 5-10 more minutes.
8. Serve.

Tip: For a vegan alternative, replace the eggs with this chia mixture: Measure 30 g or 1/4 cup of chia seeds into a bowl and add 175 ml  or 3/4 cup of water. Stir well and place in the fridge for 15 minutes before use.