I kept seeing these all over and was curious. After trying a few which fell apart and were all gooey I finally came up with one that acts more like pizza.
Time:Prep 20-30 minutes Cooling 15 minutes Cooking 23-26 minutes
Makes: 2 small
225g cauliflower, fresh, weighed without the leaves – it’s a roughly a small head of cauliflower
100g rice flour
1/2 teaspoon (2.5ml) salt
1/2 teaspoon (2.5ml) dried basil
1/2 teaspoon (2.5ml) dried oregano
1/2 teaspoon (2.5ml) dried garlic
1/2 teaspoon (2.5ml) ground pepper – black or white to preference
1 tablespoon (15ml) olive oil
- Chop the cauliflower and stick into a food processor and process until it looks like bread crumbs.
- Shake into a microwaveable dish, cover and microwave on high for 5 minutes.
- Set aside to cool for 15 minutes.
- Preheat the oven to 220ºC.
- Add the remaining ingredients to the cooled cauliflower and stir. After a little bit, leave the spoon and use your hands to squeeze the dough together.
- Place a sheet of greaseproof or baking paper on the counter.
- Halve the mixture and squeeze one half into a round ball. Flatten onto the baking sheet. Roll out gently. I use a mini roller. Roll out to quite thin, about 3-5mm. Repeat for second pizza.
- Place the pizza, still on the baking sheet, onto a baking tray. Preferably a pizza tray with vents / holes in it. Bake in the oven for 12-15 minutes until browning around the edges.
- If freezing one or both, cook for 10 minutes, gently peel off the baking paper and allow to cool. Place in a freezer bag, remove the air and place flat in the freezer.
- If cooking from frozen, follow same steps as shown in Step 8 after removing from freezer bag. Can cook faster so keep an eye on it for browning.
- Cover with toppings of choice and return to the oven for 5 minutes.
- Serve hot.
This should be made and eaten on the same day unless freezing.
If freezing, see points 7 and 8.
- Roast chicken, chopped
- Red Onion
- Tomato Sauce
- Cheese (not for dairy free version)