Did someone say PIZZA?! Yes, you’ve heard right. We are sharing yet another awesome recipe made with the most versatile veggie – cauliflower! As you’ve seen in blogs before, we love using cauliflower to low-carb alternatives to our favourite recipes and today’s recipe might just be our favourite.
This recipe is great, because once you get the base down you can be as creative as you’d like with your toppings! Your only limit is your imagination. Below we’re sharing a basic pizza recipe, but feel free to substitute any of the toppings with your go-to options.
Cauliflower Crust Pizza
2 cups steamed cauliflower
½ cup ground almonds
1 tbsp coconut oil
8 ounces tomato paste
1 tsp Italian Season
1 cup courgette
1 cup broccoli
Slices of high-quality salami or pepperoni
Preheat oven to 230C. Steam the cauliflower and once soft, pop it in a food processor or mash with a fork until it becomes grainy. Add the rest of the ingredients and continue mixing with a fork.
Coat the pan in a bit of oil, then place the crust onto the pan and form it into a pizza shape.
Bake the crust in the oven for 12-14 minutes or until the edges start to turn a little brown (it’s okay if it’s a little soft and mushy, this will go away once it goes back in the oven).
While the pizza bakes, mix the Italian season in with the tomato paste. Remove crust from the oven once it’s browned and add the paste evenly over the crust.
Add the rest of your ingredients on top and pop it back in the oven for 5-10 minutes. Keep an eye on it to make sure it doesn’t burn. Remove from the oven, let it cool, then slice & enjoy!