We tried this recipe out on our WaistWatchers group, who liked it. To enjoy it, you have to put aside your preconceptions of crispy pizza bases! This has a firm and delicious base.
Makes 2 x 20cm bases
Florets from 1 head cauliflower
2 eggs, beaten
Half a tsp minced garlic
2 tsp oregano/marjoram or any herb you like
Quarter cup diced chives
Olive Oil (to brush over crust)
Your choice of toppings*
Preheat oven to 200C (180C fan).
Take florets from one head of cauliflower and place in food processor. Pulse until it looks like rice. Gently heat a pan over a medium-high heat with half a cup of water and a tablespoon of oil (coconut, olive oil or melted butter are fine.). Add the riced cauliflower and cook on a low heat, covered for about 4-5 minutes, or until it’s softened.
Place the cooked cauliflower in a sieve and press down with a spoon to remove some of the excess water.
In medium bowl stir together the cooked cauliflower and eggs. Add in the herbs, garlic and chives.
Line two baking trays with baking parchment. Pat half of the cauliflower mixture into a 20-25cm disc on one of the trays, then repeat with the other half on the remaining tray. Bake in the preheated oven for 15 minutes, or until lightly browned and firm. Now add the pizza toppings of your choice and bake for a further 10-15 minutes at 180C.
Cooked onions, olives, tomato, goats cheese – whatever is healthy and that you like!
Adapted from Ruby’s recipe in The Guardian.