Sometimes I joke that I could write a whole book about making all of the recipes on my Pinterest recipe board.
You know like Julie and Julia? Gillian and Pinterest? We’ll see.
One recipe that I’ve been dying to try for a long time now is cauliflower crust pizza. I love the idea of making a crust with a cauliflower base, but I’ve always been really intimidated by the idea of trying it.
Luckily my friend Alice (who reads this blog, hi Alice!) suggested we make one together.
I have to give Alice full credit for this pizza. The recipe is from her friend over at Gin and Crumpets, and she did most the work. Her Italian husband even provided his fresh tomato sauce, so we were off to a triumphant start.
We altered the original recipe by using less cheese and topping our masterpiece with all of our favourites: onion, olives, anchovies, artichoke stems, zucchini…the works! Not only am I lucky enough to have a friend who wants to make cauliflower pizza with me, I have a friend who likes anchovies on her pizza. I’m obviously blessed.
I couldn’t get over how good the final result was. We drizzled it in spicy pizza oil and Alice claimed it might be just as good as her Italian hubby’s traditional pizza. Success.
I politely ate a couple of slices, and while I planned to save the remaining slices for the next day, crouched over the pan and polished it off at the end of the night before falling into a happy pizza slumber.
Thanks again Alice! Do you think I should test this out on my brother in Berlin?
- 1 head of cauliflower, approximately 500g, broken into florets
- 100g shredded cheese
- 2 medium eggs
- fresh tomato sauce
- toppings of choice: fresh basil, olives, artichoke hearts, anchovies, parmesan…
- Preheat the oven to gas mark 6/200°C/fan oven 180°C.
- Blend cauliflower in a food processor to make ‘rice’ – it should look finely chopped but not smooth. Add to a pan of boiling water and simmer for 4 minutes.
- Drain, tip into a clean tea towel and wring to squeeze out as much water as possible. Place in a bowl and add the cheese, eggs and torn basil. Season well and stir to make a dough.
- Take the baking tray out of the oven and line with baking parchment. Place the dough on the parchment and pat down into a round with your hands. Bake for 20–30 minutes or until golden and firm.
- Pour sauce over the pizza base and top with toppings of choice. Return to the oven and bake for a further 20–30 minutes or until golden, bubbling and crusty.