Monday, 26 November 2012
Cauliflower Pizza Crust
Now HERE is a new one! Making a wheat-free pizza crust from cauliflower, egg and cheese. If you are gluten-intolerant or just have a cauli to use up, this is an intriguing idea. You won't get the same texture as a bread crust but it is worth trying. My sister makes a flour-free souffle using pureed cauliflower, so this is on the same lines. First, you have to blitz a raw cauliflower in a food processor until it looks like rice - you can include some of the stalk, too, which is a bonus. Steam the cauli over a little water for about 6 to 8 minutes, then cool. Now, for each 10" base, you need a cup of cooled cauliflower, half a cup of grated cheddar and an egg. Mix together well and season with lots of pepper - you don't need salt because of the cheese. Line a baking sheet with baking parchment, and set the oven to a high 220C. Spread the cauli mix out to a rough 10" circle and spray with a little olive oil (or brush lightly with oil using a pastry brush). Bake for 20 minutes until brown and set. Now top with your favourite pizza toppings (don't go mad, and be stingy with the cheese, given the amount in the crust) and bake again until the topping is done to your liking. Serve asap. This isn't a low-fat option but is a good way to get loads more veg into kids - don't tell them it is cauliflower! Tasty too, and certainly a novelty. I found you can make the base in advance and it reheats really quickly with the toppings on, but it is a bit more fragile than a wheat base, so not easy to pick up in large wedges - hence my advice to not over-load it with toppings.