Monday, June 17, 2013

Cauliflower Pizza base. Oh Yeah!!

This is not my recipe. It is in fact one of those experiments where one tests a somewhat unbeliavable concept. AND just so we are clear, a pizza base made from half head of cauliflower certaintly stretches my culinary imagination.

BUT turns out, unlike the time I tried to make chocolate mousse from avocados, the cauliflower pizza base thing is a winner!

A few things to note:

- cauliflowers have a lot of water in them so the 'squeezing out' step is vitally important to the end result
- after trial and error I have chosen to add almond meal to the recipe. It helps with the texture and doesn't seem to impact the flavour
- the finer you chop/blend your cauliflower the easier it is to work with and the more it will resemble the pizza base we are all familiar with

Chopped and blended cauliflower - looks a bit like rice

1/2 head of cauliflower
1/4 cup almondmeal
1 egg
2-3 tablespoons parmesan cheese
salt and pepper

1. Chop up and preferably blend your cauliflower into very small chunks (see picture above).
2. Place your cauliflower onto a clean chux or strong paper towel. Cover with towel and squeeze. You will need to do this a few times to soak up as much as the moisture as possible.
3. Once your cauliflower is moisture free add it, a beaten egg, the almondmeal and the cheese. Add a few good pinches of salt and some cracked black pepper. Mould the mixute in a dough and place the ball on a sheet of baking paper. Roll out.
4. Cook your pizza base without topping for 12-15 minutes in moderate oven.
5. Once pre-cooked add desired topping and cook for further 10-`15 minutes.

Slice and eat - yummy!

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