Cauliflower-Crust Pizza

This alternative pizza base is great for people who are following a low-carb, gluten-free or wheat-free diet. You can have all your tasty toppings, and additional vegetables in the base, instead of those grains that might not agree with you. Here's the ingredients I used, but toppings can be added or taken away depending on your preferences. I went for vegetarian toppings, but there's nothing stopping you putting on some chorizo or salami to make it even tastier. 

Ingredients: 
Medium head of Cauliflower, grated
1 large egg, lightly beaten
120g shredded mozzarella cheese
salt and freshly pepper
Tomato Pureé
3/4 cherry tomatoes, sliced
2 cloves garlic, sliced
1 onion, large slices
Half Red Pepper, diced
Watercress/Spinach, finely chopped 

Directions:
Grate the cauliflower into a large bowl. Microwave for 7-8 minutes, until soft, and allow to cool completely. 

Add the egg and about half of the grated mozzarella to the cauliflower and mix together. Spread the mixture on to a lined baking tray, and spread out to a about 20cm in diameter, and about 1cm thick. Pat down until the mixture is tight, but try not to spread it too thin, or else it will be impossible to separate from the grease-proof paper. Bake for 10-15 minutes, or until golden. 

     

Then it's  time to add your toppings. Tomato pureé first, then the rest of the mozzarella. Layer on your favourite toppings and return to the oven for 10-15 minutes until the cheese is melted and bubbly. 

                                       

       

  
 
                   

















I topped mine with the chopped watercress and then cut it in half as I was forced to share. The result is a light, crunchy base with all the same flavours on top as your favourite pizza. A quick and easy recipe to please the whole family, while sneaking in some extra vegetables without fussy eaters noticing!