Hmm Pizza. I love pizza and if you’re a Pizza lover you won’t be disappointed in this very versatile and delicious Cauli Pizza recipe which is shown here with goats cheese and roasted beets.
I used to only eat very thin crispy pizzas as I’d always feel strange if I ate regular pizza. Mostly a massive dip in energy and some bloating. Oh hindsight is a wonderful thing!
When I first went gluten-free my husband made delicious gf pizzas- find it here. But since going grain free we haven’t experimented with different flours.
I have to admit that as much as I love cauliflowers, cauli pizza somehow didn’t do it for me. It seemed to dip into the healthy eating hippy 70’s feel style food that I was sometimes force fed as a I child and was always flavourless and everything I hate about healthy eating. (OK I know 70’s is bang on trend now but you know what I mean) This is a whole new world of pizza and brilliantly simple.
It’s taken a while for me to come round to the idea of trying my own. And I must admit my first attempt was everything I feared cauli Pizza might be – not helped by the smell of lots of ground up cauliflowers that left the whole house stinking of old farts! Nice.
But I’m glad I did whizz up huge quantities of cauliflower as after a few attempts I hit gold and here is the recipe and I promise it doesn’t taste like 70’s mushed up vegetables. Even my husband who had been equally dubious about the idea loved his.
- 1 x good sized Cauliflower
- 3 x free range eggs (ideally organic)
- 75g, approx. 2/3 Cup x Gram Flour
- 2 x teaspoons of oregano
- 25g, 1/4 Cup x parmesan grated
- 2 x teaspoons of oregano
- 1 x generous pinch or maldon or himalayan salt
- Grease proof paper
- 350g, 350ml, approx. 11.5 oz, x Passata
- 1 x table spoon x organic apple cider vinegar
- 1 x table spon x raw honey
- Maldon or himalayan and ground pepper to taste.
- 1 x tablespoon of raw cold pressed organic coconut oil
- 3 x beetroots
- 50g, 1/2 Cup x soft goats cheese
- 3 x spring onions
ROASTED BEET AND GOATS CHEESP CAULI PIZZA
- Pre-heat your oven to 180c Gas Mark 4, 350f
- Peel your beetroots and dice into .5cm cubes
- Melt your coconut oil and then pour over the diced beets and roast in the oven for 30 mins
- Crumble your goats cheese into small pieces and chop peel the outer skin off your spring onions, and cut into small pieces and put them to one side.
- Take the stalks and outer leaves off your Cauliflower and cut into florets before blitzing in your food processor to make little into Caulirice – little grains of Cauliflower. If you don’t have a food processor you can achieve this buy finely cutting up the Cauliflower by hand.
- Whisk your 3 eggs together and put to one side.
- In a large bowl mix together your cauliflower rice, flour, cheese, eggs oregano and generous pinch of Maldon or himalayan until you have a firmish dough.
- Line a baking or roasting tray with the grease proof paper and then put your dough in the middle of it. Then gently push your dough in to a pizza rounded shape (I use my hands to do this but you could use a spatular) with a slight crust (higher rim) around the edges .
- Place in the oven to cook for approx. 20 mins – until slightly golden and crisp.
- Take out of the oven and add your sauce and pre-cooked toppings before placing back in the oven for a further 5 final mins.
- Pour the passata into a saucepan and heat until bubbling for 10 mins
- Then stir in the honey and apple cider vinegar with a generous pinch of Maldon or himalayan and ground pepper to taste.