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.