Cauliflower seems to be a big thing right now. Anyone who has attended any kind of slimming class has no doubt heard how it can be substituted for numerous different things, including rice and potatoes. I've even seen a recipe for cauliflower "wings" - dupes for spicy chicken wings using Frank's Hot Sauce. Unfortunately myself and the hot sauce didn't get along (not to my taste at all) so I won't be trying that one - but I was dying to try a proper Cauliflower pizza base.
I've tried this a few times before, and it has never turned out right. This time I used Lauren Goslin's method, and adapted the recipe to suit both my measuring system and the Weight Watchers plan. This one has no dairy, no gluten, and is Filling & Healthy friendly (minus the toppings).
Lauren's original recipe and instructions can be found here: Oatmeal With a Fork
This is my adaptation. As you can see, I made it
For the pizza, you'll need:
Equipment: A grater, small saucepan, baking paper, tin or dish, chopping board, grater, bowl, sharp knife, clean towel, scales or scoop, whisk.
Ingredients: 230g fresh cauliflower florets, 1 medium egg, pinch of sea salt, pinch of garlic powder, pinch of oregano, 1 teaspoon olive oil, 45ml water, frylight. Toppings of your choice.
First, you need to put the water in a small saucepan and bring it to the boil.
While it's heating up, make cauliflower "rice" by grating the raw florets into a bowl.
Turn the heat off on the water and add the cauliflower to the saucepan. Cover it with a lid or small plate, then let it sit for 10-15 minutes.
Preheat the oven to 400f/200c/Gas 6.
Empty the "rice" out onto a clean tea towel and wring all the water out.
In a clean bowl, whisk together the egg, olive oil, garlic powder, oregano and salt.
Add the cauliflower to the egg mixture and mix everything thoroughly.
Take your baking paper or greaseproof paper and your tin, turn your tin upside down, draw around it, and cut the circle of paper to match the size of the tin.
Spray a little frylight on the tin and smooth the paper on top.
Spoon your cauliflower mix in and smooth it out evenly. You can use your spoon to create a raised edge to act as a crust, just push the mixture gently from the middle out towards the edges.
Bake the pizza in the preheated oven for 30-40 mins or until golden.
Add the topping of your choice - I used passata, some grated low fat cheese, and some chorizo. Increase the oven temperature to 450f/230c/Gas 8 and bake for 6-7 minutes or until topping is cooked.
Leave to cool slightly, then peel the paper off and plate it up.
I can't remember the exact PP worth of the topping I used - I know it was 2pp worth of cheese, the passata is free, and the chorizo was about 3pp worth I think, I weighed it out and sliced it really thinly. The entire pizza base comes to 3pp (2 for the egg and 1 for the oil). Total - 8pp, or free on F&H if you skip the cheese and use passata, veg and lean meat to top.