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Gluten free, sugar free pizza base
You will never guess this pizza base is made with cauliflower, grated cheese and an egg instead of flour, yeast and sugar. To keep it sugar free, use freshly cooked, crushed tomatoes for the sauce and top with lots of veggies and mozzarella cheese.
Ingredients
Serves: 6
- 1/2 head of cauliflower, coarsely chopped
- 60g grated cheese, such as Cheddar or Parmesan
- 1 tablespoon freshly chopped parsley
- 1 egg
- 1 teaspoon chopped garlic
- salt and ground black pepper to taste
Method
Prep:15min ›
Cook:30min ›
Ready in:45min
- Place cauliflower pieces through the feeding tube of a food processor using the grating blade; pulse until all the cauliflower is shredded.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to the boil. Add shredded cauliflower, cover and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and place in the fridge, stirring occasionally, until cooled, about 15 minutes.
- Preheat oven to 220 C / Gas 7. Line a baking tray with parchment paper or a silicon mat.
- Stir grated cheese, parsley, egg, garlic, salt and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking tray or silicon mat; press and shape into a pizza base.
- Bake in the preheated oven until lightly browned, about 15 minutes.
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Reviews & ratings
Average global rating:
(207)
Reviews in English (181)
since the key to making this crust get crusty is to remove as much liquid from the cauliflower as possible I run raw cauliflower through my juicer and use the pulp as the base. No need to precook - the pulp is so fine that it will bake just fine. This is a great recipe and I also use this crust recipe to make small crusts and use as low carb "bread". Freezes well if packed properly and I crisp it up in the toaster oven - 18 Mar 2014 (Review from Allrecipes US | Canada)
This is an excellent substitute for traditional pizza crust. Baking at 450F for 15 minutes seems a bit excessive and I was worried about burning the cauliflower. However, the steamed cauliflower retains a lot of moisture and the steam created by the baking process makes this into a regular crust. I will definitely make this again. - 27 Jul 2013 (Review from Allrecipes US | Canada)
I used my cauliflower raw and baked at 425 for first 15 then 450 for another 5-7 mins. Yummy!!! Thanks for sharing. - 25 Aug 2013 (Review from Allrecipes US | Canada)
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