Recent cauliflower obsession all over online-food-world could not make me happier. First of all, I am generally happy with all this healthy lifestyle promotion nowadays (not like the times of Kate-Moss-sniffing-cocaine-with-Pete being popular were not fun..but let’s leave it there). Secondly, I truly love cauliflower and I think it is a super cool ingredient which can taste just as you need it to and is a low-carb-no-fat filling. Thus, this pizza has now taken over my menu and I can certainly say that it is not leaving anytime soon. Well, why not if it actually helps my diet! And moreover, I genuinely like it even more than normal pizza… yes, I am sad like that.
Since I have managed to lose my blender a few weeks ago (like seriously, how do you lose blender!? yes, in a kitchen..I’ve lost blender in my kitchen..I am funny like that) I was glad to find out that supermarkets are not wasting their time and you can now but cauliflower rice/couscous everywhere, around 1 pound per 200 grams. So no excuses.
Cauliflower rice (about 300 grams)
1/4 cup mozzarella
1/4 cup Parmigiano Reggiano (optional)
Toppings for your pizza – I’ve used plum tomatoes, green and red person, mozzarella, red onions etc. Choose according to your diet
- Place cauli rice in a bowl and microwave for 1 minute ( it is better to steam it for 5 mins, healthier than microwaving)
- Pre-heat oven to 200C/180C fan/gas 6.
- Leave it to cool for a bit, then place in a towel and squeeze all the liquid from the cauli rice through the towel, you want to be left with a dry solid ball of cauliflower
- Now mix it with egg, seasoning and cheese(s)
- Form your pizza crust on a baking paper and leave in the oven for approximately 10-15 minutes. Watch your crust – you want it slightly golden and not burned
- Once you see your crust slightly golden and appetising – take it out of the over and use as any other pizza crust – place ingredients and put back to the over for another 10 minutes