When healthy January leaves you craving pizza, switch dough for cauliflower…
Cauliflower?! I know right, a controversial vegetable that many, like me, had to grow into. That unpleasant pungent smell when cooking, the broccoli shape but parsnip colour and the large number of leaves that make you wonder whether you’ve bought a cabbage are all a little offputting. But, cauliflower is in fact a staple winter veg and I tried to make pizza with it (successfully by the way).
Now this recipe does take a little time but I promise it’s yummy:
- A medium size cauliflower – feel free to peel back the leaves in the shop as I ended up with a minuscule one 🙄
- 2 handfuls of grated cheese
- An egg
- A handful of plain flour
- Tomato purée
- Salt and pepper
- Desired toppings (chorizo, tomato, spinach, sweetcorn, ham, you name it!)
- Cut all the florets off your cauliflower and boil until soft
- Pop in the fridge to cool down for 10 mins.
- Grate the cooled cauliflower through the graters finest holes into a bowl
- Add your grated cheese bit by bit and mix in.
- Once combined add your handful of flour and an egg, and your salt and pepper then mix together until you’ve got a sticky mixture.
- Pop a little oil into a baking tray or pie dish and spread it on all the surfaces of the dish. Flatten your mixture into it.
- Bake in the oven on 200 C for about 10 mins or until it starts to colour.
- Have it out the oven and spread the tomato purée over the surface, slice your mozzarella thinly and add a rough layer of that too.
- Add your toppings.
- Pop back in the oven for 10-15 mins or until your toppings are done.
- Slice up and eat (you might need a knife and fork as this dough is somewhat squishier!)