Pizza is my weakness.
How could you possibly resist the tomato base and pepperoni and the cheese? Oh, cheese. So good. Most pizza businesses are trying to promote more healthy options for toppings now too: pumpkin, eggplant, rocket, feta, prosciutto and walnuts. Crazy. It doesn’t matter to me anyway, my heart belongs to you, sweet pizza, however you come.
1/2 a head of cauliflower, cut into florets
1 egg, lightly beaten
1 clove of garlic, minced
1 tbsp cheese
1/2 tsp dried oregano
Pinch of salt and pepper
Any toppings you fancy
Preheat oven to 200°C (fan forced) and line a tray with baking paper sprayed with a little olive oil. Using a food processor, whiz cauliflower till it resembles rice – you may have to do this a bit at a time. Once riced, gather cauliflower in a clean tea towel and wring out as much water as possible (take at least 5 minutes to do this. If you don’t get out the water your base will be pancakey). In a bowl combine cauliflower, egg, cheese, garlic, oregano, salt and pepper and mix. Place on a tray lined with baking paper and press out till mix is a little under a centimetre thick. Bake base until golden – for approximately 40 minutes. It is ready for toppings when you can easily lift the sides off the baking paper without it breaking apart. Switch your oven to grill mode, layer on your toppings and grill for 3 minutes. Slice up and serve.
For my pizza toppings I used a tomato and capsicum pesto for the base, sliced pepperoni, fresh basil leaves, bocconcini and grated cheddar cheese.