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Thursday, 16 October 2014
Cauliflower Crust Pizza
Saw this recipe using Cauliflower as the pizza base and thought YES definitely one to share.
"The aim with a root vegetable crust is to make something crispy that can be eaten by hand, without it falling apart. Many recipes use lots of eggs, but this one opts for cauliflower and goat's cream cheese. It works well with a slightly different, less cheesy topping.
Makes 4 small pizzas or 1 large one
For the crusts 1 medium-size cauliflower, grated 100g goat's cream cheese 1 egg Salt and black pepper
For the tomato sauce Olive oil 1 onion, chopped 3-4 garlic cloves, minced 400g can of chopped tomatoes A handful of fresh basil, chopped A pinch of dried chilli flakes Salt and black pepper
1 Preheat oven to 200C/400F/gas mark 6 and line a baking tray with baking parchment.
2 To make the crust, add the cauliflower to a pot of boiling water and boil for 5 minutes. Drain, then wrap in a tea towel and squeeze out any excess water.
3 In a bowl, mix the grated cauliflower with the cream cheese and egg, and season.
4 Divide the cauliflower mix into four portions and, using your hands, shape the crusts on the sheet. They should be about 1-1½cm thick. Bake for about 30-35 minutes, or until firm and golden.
5 While the crusts are baking, heat the oil in a frying pan. Add the onion and saute for a few minutes. Add the garlic and stir briefly, then add the rest of the ingredients. Simmer for about 20 minutes, stirring every few minutes.
6 When the crusts are done, add a spoonful of tomato sauce to each and spread evenly. Add your choice of toppings as desired, plus grated cheese.
7 Bake the pizzas for about 10 minutes at 220C/450F/gas mark 8, until the cheese is golden."