Looking for a healthier version of your classic pizza base? Try this gluten-free pizza cauliflower crust recipe that’s low carb, keto-friendly, and packed full of flavor.
Ingredients
- 1 medium cauliflower, outer leaves removed, chopped into florets
- 2 eggs, lightly beaten
- ½ cup freshly grated Parmesan
- ¼ cup ground almonds
- 1 tsp oregano or dried basil
- 1 tsp salt
- Freshly ground pepper
Toppings
- ½ cup semi-dried tomatoes
- 2 tablespoons tomato paste
- 1 tsp sugar
- ¾ cup freshly grated Mozzarella cheese
- 80 grams sliced prosciutto or salami
- 2 tablespoons pine nuts
- 1 tsp sea salt
- Freshly ground pepper
- ¼ cup fresh basil leaves to serve
Method
- Preheat the oven to 400 degrees F or 200 C (moderately hot).
- Chop the cauliflower into small florets or pieces and blend in a food processor until fine.
- Transfer to a sieve and wash with cold water. Drain well.
- Place the cauliflower rice in a large pan and add 2 tablespoons of water, and season well. Cook over medium heat for 10 minutes or until the cauliflower is soft and dry.
- Drain the cauliflower into a muslin cloth and squeeze out any excess water.
- Once the cauliflower has cooled, place it into a bowl along with the parmesan, ground almonds, eggs, salt, pepper, and seasoning. Stir well until a ball of dough has formed.
- On a piece of baking paper, place the cauliflower dough in the center and flatten it out with your hands to fill the tray. Bake for 15 minutes.
- Allow the base to cool slightly, then add tomato paste and desired toppings. Bake for 20 minutes.
Serves: 4-6
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