We’ve previously looked at how to make the perfect pizza, but if you want a lower fat, gluten-free alternative, a cauliflower crust makes a brilliant alternative. Follow this easy recipe:
Cut off the cauliflower florets and put them into a blender. Once they’re ready, they’ll resemble breadcrumbs.
Put the cauliflower into a bowl, cover with cling film and microwave for five minutes to soften.
Tip onto a clean tea towel and allow the mixture to cool. Once it’s cool enough to touch, squeeze as much of the water out as you can. There will be a lot!
Mix the cauliflower with an egg, and anything else you might want to add to the crust. You can use herbs, spring onions, parmesan cheese or anything else you fancy.
Line a baking tray with baking parchment, and grease it. Spread the mixture out into a thin circle on the tray. Make it as thin as you dare – this will help to crisp it up.
Bake at 200°C/ gas mark 6 for about 20 minutes, until golden. Remove from the oven, allow to cool, and spread with your choice of tomato base – a combination of chopped fresh tomatoes and tomato puree works well. Just make sure it isn’t too damp for the base or this will make it crumbly.
Add cheese of your choice, and any other toppings which you’d like. Bake at 220°C/ gas mark 7 for a further 20 minutes or so. When it’s ready, the cheese will be bubbling and the base will be crisp.