About this recipe:This pizza base made with mozzarella cheese and cauliflower is a quick and easy option if you are following a gluten-free diet. Wringing out the water after you cook the cauliflower is the secret to this base! It is surprisingly sturdy - you can pick it up just like any other pizza base. This could be adapted for calzones, breadsticks, etc.
1 head cauliflower, broken into florets
60g finely grated mozzarella cheese
1/2 teaspoon dried oregano
1 pinch salt
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Method Prep:15min › Cook:44min › Ready in:59min
Preheat oven to 200 C / Gas 6. Line a baking tray or baking sheet with parchment.
Place cauliflower florets in a food processor; pulse until chopped into grains the size of rice.
Fill a large pot with about 2cm of water; bring to the boil. Add cauliflower 'rice'; cook until softened, 4 to 5 minutes. Drain in a fine sieve and cool under running water.
Transfer cauliflower onto a clean tea towel; roll up and twist the ends of the towel, wringing out as much water as possible.
Transfer cauliflower into a large bowl. Add egg, mozzarella cheese, oregano and salt; mix well. Spread on the lined baking tray to about 1cm thickness.
Bake in the preheated oven until firm to the touch and light golden brown in colour, about 35 minutes.