Cauliflower pizzas are gonna be your new best friends if you have the gluten allergy, you are on a diet, or if you just simply love pizza but you want to cut your carbs. It is a wonderful way to eat much more vegetables without even noticing (could also be handy if you have kids who don’t like the greens). Cauliflower is the most deceiving, you almost wouldn’t notice it is not the traditional pizza, the biggest difference is that it is much juicier. My plan is to try to make even more veggie pizza base variations, so hopefully more versions are coming soon!
It might look like you need a few specific tools, but actually, if you don’t have a strong food processor you can just as well grate the cauliflower with a box grater (also goes pretty quick) and if your oven is nor really spacious you can skip the drying of the cauliflower and just pre-bake the dough a bit longer on a bit lower temperature.
Ingredients for the dough (makes 2 pizzas/3-4 servings):
- 1000g cauliflower
- 4 eggs
- 100 g grated cheese
- freshly ground nutmeg and pepper
Take the cauliflower apart, rinse and chop up in the food processor in small portions until there are no big chunks in it (you can keep the stalks, because you grate them anyways). Put it in the oven on a baking plate (covered with baking sheet). Bake on 200°C for 5 minutes, turn around with a spoon and then put it back for 5 more minutes. You want to make this step to dry the vegetable. If it cooled down a bit mix it with the eggs, cheese, pepper and nutmeg in a mixing bowl and divide in two. Put half of the dough on a baking plate covered with baking paper and try to make a round shape (at this point you can also decide to make mini pizzas or just a big square one) and put it back in the oven for 15 min on 200°C. Afterwards it is ready to put the toppings on and finish the baking. (Then do the same with the other half of the dough)
Tomato sauce for the two pizzas:
- 1 garlic (minced)
- 1 onion (minced)
- 1 celery stalk (thin slices)
- 1 tomato (diced)
- 140g tomato puree
- 200ml water
- 1tsp dried thyme
- freshly ground pepper
Start braising the garlic, onion and celery, after a few minutes add the rest of the ingredients and cook it on low fire until the mixture gets thicker (set the fire higher after 10 minutes if still too watery).
Tuna topping for one pizza:
- 1 hot green pepper (sliced)
- 1 spring onion (thin slices)
- 150g canned tuna in water, drained
- 3 tbsp capers
- 50g matured cheese (grated)
Mozzarella-olive topping for one pizza:
- 2 spring onions (thin slices)
- 1 tomato
- 40g black olives
- 125 g mozzarella
- fresh basil to season before serving
Spread half of the tomato sauce and the toppings on the pre-baked pizza and bake until the cheese is molten. Serve warm right after baking!
Small trick for if you make it for guests:
You prepare the whole thing the day before, put all the toppings on, store in the fridge covered and do the final baking right before serving.