1 x head of cauliflower, trimmed of outer leaves and cut into florets
Either blend in a food processor for 30 seconds or until it resembles rice, or grate with a hand-held grater (avoid grating your knuckles though!!)
Toss the “rice”, with a drizzle of olive or coconut oil and spread it out to a thin, even layer onto a baking tray.
Roast the ‘rice’ at 200C for 12 minutes, stirring it in the tray halfway through cooking. This dries the rice out, giving it a light, fluffy texture and intensifies the flavour.
The easiest cooking method is in a microwave, but as I’m not afan of microwaves, I wouldn’t be recommending this unless you’re really pushed for time.
Place the cauliflower “rice” in a heatproof bowl, covered with an inverted plate to cover (please don’t use cling film in the microwave…ever!), for three minutes on High. Give the “rice” a stir half way through cooking.
Stir-fry the cauliflower “rice” in a drizzle of olive oil or some coconut oil, for about 5 minutes. This method can cause the “rice” to be a bit soggy and clump together a bit, but it gives it a nice flavour.
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- 8 large cloves garlic, minced
- 2 tablespoons butter
- 5-6 cups cauliflower florets
- 6-7 cups vegetable broth or water
- 1 teaspoon salt (more to taste)
- ½ teaspoon pepper (more to taste)
- ½ cup milk (more to taste). You can use any kind of milk including almond, rice or oat milk.
- Saute the minced garlic with the butter in a large frypan over a low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
- Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
- Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
- 1 head cauliflower, riced
- 1/2 cup shredded Mozzarella or a hard Goat’s or Sheep’s milk cheese
- 1/2 cup shaved Parmesan cheese
- 1 large egg
- 1/2 tablespoon freshly minced garlic
- 1/2 tablespoon freshly chopped basil
- 1/2 tablespoon freshly chopped Italian flat-leaf parsley
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup shredded Mozzarella Cheese (or grated Goat’s or Sheep’s milk cheese)
- Preheat oven to 220C
- Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Grate or process in a blender to resemble rice. Alternatively, grate cauliflower or process cauliflower and cook as cauliflower rice. See recipe here; https://equilibriumnaturalhealth.com/2017/04/04/cauliflower-rice-paleo-g-f-low-carb/
- One large head should produce approximately 3 cups of riced cauliflower.
To Make the Bread:
- Place baking paper over a baking tray or pizza stone
- Wring out as much water from the cauliflower rice as possible
- In a medium bowl, stir together the cauliflower, Parmesan, Mozzarella (or Goats or Sheep’s milk cheese) and egg. Add basil, parsley, oregano, crushed garlic and salt & pepper and mix together to combine.
- Transfer to the baking tray or pizza stone, and using your hands, pat out into a large rectangle
- Bake at 220C for 15 minutes, or until the cheese has melted and turned golden.
Remove from oven.
- Slice and serve!
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!!
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
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!
- Preheat the oven to 200°C and line a baking tray (or pizza stone) with baking paper.
- Coarsely chop the cauliflower, place in food processor and blend until it is a fine rice-like texture.
- Place this in a mixing bowl. Add the ground almonds, oregano and seasoning and mix with your hands.
- 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)
- Transfer to the baking paper and form into a pizza base by flattening the dough with your hands. Make the edges slightly higher.
- Pre-bake for 25 minutes or until golden. Meanwhile, prepare the pizza topping.
- 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.
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.