Cauliflower Pizza Base
Preparation: 20 minutes
Baking: 20 minutes (plus 10 minutes with the toppings)
Makes 1 medium pizza
1 medium head of cauliflower, cut into florets
¼ cup parmesan cheese
¼ cup mozzarella cheese
1 teaspoon dried oregano
Dash of sea salt
Pre-heat oven to 220 C (430 F).
Put the cauliflower florets into a food processor and pulse until the cauliflower is very fine.
Fill a pot with about 2 – 3 cm (1 inch) of water, and bring to a boil. Add the fine cauliflower, cover and let it cook for about 5 minutes. Drain into a fine-mesh strainer.
Transfer the cauliflower to a clean tea towel and wring out all the excess liquid – be careful it is hot! It’s important to squeeze all the liquid out.
Put the dried cauliflower into a bowl and mix together with the egg, parmesan, mozzarella, oregano and salt (this is best done by hand).
Press the dough on a baking tray or pizza stone lined with parchment paper.
Bake for about 20 minutes.
Add the toppings of your choice and bake for an additional 10 minutes
Nutrition (for the crust):
Calories 365, Fat 18 g, Sat Fat 8.6 g, Carbs 26.2 g, Sugar 12 g, Fiber 13.3 g, Protein 32 g