Either you like it or you don’t! And do not expect a crisp pizza base! But it is a pretty good alternative (and it is gluten-free) and luckily both M and I really like it, so once in awhile it’s pizza time. The pofiber makes it a bit more ‘solid’ but you can also make it without – just leave it a bit longer in the oven.
I have updated the recipe and how to make the crust. Cooking the cauliflower briefly to release the excess liquid makes the crust more solid – you can even pick it up and eat it with your hands.
Use the toppings you like – this one is with tomato puree, grated cheese, pepperoni, red peppers, mushrooms, chili and garlic and served with a side salad. Try also as a cheese bread with only cheese, oregano and fresh chilli. Yum!
Preheat the oven to 160C/325F/Gas 3
600g grated cauliflower (approximately 250g drained)
130g grated cheese (I used cheddar)
100ml (1dl) pofiber
a little bit of salt
Option 1: Whizz the cauliflower in a food processor until very fine, then spread it in a thin layer on a baking tray lined with baking paper. Place on medium shelf in the oven and bake for 10-15 min until softened. Keep a eye on it as you don’t want it to brown.
Option 2: If you have a microwave (which I don’t), transfer to a microwave-safe bowl, cover loosely and place into microwave for 4-5 minutes. Remove from oven or microwave and leave to cool.
You can also mix the cauliflower with the other ingredients without cooking it first. You will then need to bake it for longer, approximately 30 minutes, and the crust is softer.
When the cauliflower has cooled down use a clean tea towel or a cheese cloth to drain the cauliflower, removing as much water as possible. Transfer the cauliflower to a bowl, stir in eggs, cheese, pofiber and salt. The mixture is quite wet.
Spread the mixture into a thin layer on baking paper − use your hands or a spoon. Bake for around 20 minutes, after which the base should have solidified into one moveable piece and have gone golden.
Remove from the oven, try to lift the cauliflower crust from the baking paper. If cooked through it should come off easily. Put the base back on the baking paper then spread tomato puree, cheese and toppings. Transfer back to the oven and bake until the cheese has melted and the toppings are done.