Healthy gluten free cauliflower pizza

I am so busy lately, it’s difficult to find the time cook at night sometimes. But when my sweet sister told me about this cauliflower pizza I knew I had to try it out as fast as possible. So that’s what I did this week-end. I was amazed by the result: not only was it delicious but the taste of cauliflower was absent (perfect to trick your kids into eating more veg) and the crust wasn’t soggy like I feared. Pauline also noted that this pizza is naturally gluten free! And if you garnish it properly, you’ll a nice, healthy and filling dinner in no time!

Imprimer

Cauliflowe crust Margharita

After a recipe from Greatist[br
Prep time: 10mn + 10mn
Cook time: 45mn + 15mn

Serves 2 to 3

Ingredients

Cauliflower crust

1 small head of cauliflower*
1 plain yogurt
1 egg
1 tablespoon mustard
salt, pepper, dried oregano

Garnish (depending on what you have at home)

150g basil tomato sauce
125g grated mozzarella
1 tomato
1 slice ham
6 olives
oregano
olive oil

Instructions

Prepare the crust

Preheat oven to 180°C. Wash the cauliflower and cut it into florets, discard the rough parts in the middle. Place the florets in the bowl of your food processor and blitz until obtaining a tabbouleh consistency. Put the cauliflower in a clean kitchen towel and twist it tightly to wring out the excess water (the advice of my sister: quickly wash the cloth otherwise it will end up smelling like cauliflower...).
In a bowl, mix the yogurt, egg and mustard. Add salt and pepper then add the cauliflowe blend until well-combined. Add a little oregano or herbs to flavour.
Place baking paper circle in the bottom of a pizza or pie tin. Spread the cauliflower base in the tin. Press it well with the back of a spoon to even the crust.
Bake in the lower part of the oven at 180°C for 40-45mn, checking regularly the colour. The crust is ready when golden brown and the edges start to peel off the tin without tearing. If necessary add 10 minutes of cooking.

Garnish the pizza

Spread a tomato sauce, sprinkle with grated mozzarella then add the sliced tomato (or any cooked vegetable of your choice), ham, olives... Finally sprinkle some dried oregano and olive oil.
Bake for another 15 minutes in the middle in the oven. Serve immediately with a salad.

Notes

* Make sure to use a very fresh cauliflower and blend it just before use. Otherwise it will start to ferment which could lead to a strong cauliflower taste!