Ingredients
Scale
- 1 medium cauliflower (about 3 heaped cups when chopped)
- 2 medium eggs (beaten)
- 1/3 cup cheese (grated)
- 1 tbsp dried Italian herbs
- Pinch salt
Instructions
- Preheat your oven to 200°C and line a large baking tray with non-stick paper. Now, you want to pulse batches of the raw cauliflower in a food processor until a rice-like texture is achieved. Then pop it in a saucepan with 2-4cm of water until the cauliflower is soft. It should take about 4-5 minutes.
- Drain the cauliflower through a strainer and then pop it in a tea towel to really, really squeeze out any moisture – this is the secret to getting a crispy base. Often I’ll do this step in the morning and let it drain all day, the dryer it is, the crisper your base will be.
- Then add the drained cauliflower with the remaining ingredients. Press it onto your lined baking tray in the shape of a pizza or rectangle – your choice. You’re aiming for about 8mm thick. Then it’s into the oven just as is to cook for 25 minutes or until golden and brown. Pull the base from the oven, carefully flip it over, Add your toppings (just a few) and then pop it back in the oven and bake for a following 10-15 minutes or until crispy.
- It’s great with a side salad or even cut up veggie sticks for a quick meal.
Notes
- There are two secrets for the ultimate base.
- 1 – Get the cauliflower REALLY dry. That’s why my trick of squeezing it out in a tea towel works a dream.
- 2 – Don’t over top the pizza, it will become soggy. For me, a little ham, spinach and cheese is enough. I serve some cut up raw veg on the side and jobs is done.
- These freeze GREAT, just bake them both sides before popping in the freezer.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
