Description
This dairy-free cauliflower pizza crust is the perfect low-carb healthy pizza base you were looking for. The base holds so well together you can eat it the slices like a normal pizza!
Ingredients
Scale
CAULIFLOWER BASE
120g cauliflower florets
60g almond meal
Pinch of salt
1/2 tsp freshly ground pepper
1/2 tbsp of rosemary finely chopped
1 egg
TOPPINGS
Tomato sauce to taste (I personally love pizza with a lot of tomato sauce and put approx. 2tbsp)
Vegan soy-free mozzarella cheese
1 tbsp cappers
4 sundried tomato sliced
3 cup mushrooms sliced
1 handful of rucola
Instructions
CAULIFLOWER CRUST
- Preheat the oven to 180C degrees and line a baking tray with baking paper and a bit of olive oil
- Put the cauliflower florets in the food processor and mix until finely chopped
- Put the cauliflower in a milk bag to drain excess of water (this will ensure the base is more sturdy)
- In a large bowl add the cauliflower and rest of ingredients (except the egg) and combine
- Add the egg and form the dough
- Put the dough in the baking tray and press to form a round pizza base approx. 0,5cm thick
- Bake for approx. 30 min. The dough should golden and stick together
MAKE THE PIZZA
- Once the base is ready, add the tomato sauce, cheese and rest of the ingredients except the rocket
- Bake for approx. 10 minutes until the cheese melts
- Take out of the oven, add the rocket and enjoy!