I’ve seen (in my internet ‘travels’) a couple of recipes that use cauliflower as a base for pizza. I mean, if we can make mashed potatoes from cauliflower, and rice from cauliflower, then why not?
I’m not sure exactly HOW successful it was. It took ages to get sorta crispy. This could be due to my oven, or perhaps using frozen cauliflower wasn’t the best decision. But nevermind, the concept and taste was there. So what if I needed a knife and fork to eat it!
A li’l note about measurements… I estimated on this one. As in, I didnt ACTUALLY measure how much dried herbs and garlic and everything I put in there. So just sorta wing it…
Preheat your oven to 210 C.
Boil up your cauliflower until it's soft. Leave it to drain for a while.
In a food processor, mix the drained cauliflower, egg, ground linseed, basil, oregano and garlic powder. Whizz it around until well combined. It sorta resembles a dough now. (Oh YAY!)
Spread it out on a silicon pizza base. Now, here is where I'm going suggest you grease the silicon tray. I did not. That was a mistake to not grease it. I suppose I didn't because last time I made a low-carb pizza, I used a combination of cheese and cream cheese so the grease was built it....
Stick it in the oven for about 40 minutes.Curse a lot because it's not crisping up. Switch on the grill and grill it for about 10 minutes.
If you've greased the pizza base, you won't need this step, but I didn't. So before I stuck it under the grill, I removed the pizza tray and flipped over the base onto some baking paper. It's already got the shape, so that was fine. It then burnt well on the edges. I mean, crisped up.
Take it out, spread the tomato sauce on it, mozzarella cheese, pepperoni and a li'l more cheese. Then put it under the grill for a bit longer. Pizza!