When I started this blog my brother in law Kent sent me a link for a cauliflower crust pizza, essentially an Hawaiian pizza with a base made out of cauliflower. Finally I have gotten around to buying a cauliflower and am therefore able to give it a try! My husband and I often make our own pizza usually using pita bread as a pizza base but this was random enough to draw us away from our usual to try something new. It was actually really easy to make, especially using a food processor to shred the cauliflower. The recipe I used was by Recipe Girl http://www.recipegirl.com/2012/01/16/cauliflower-crust-hawaiian-pizza/#.T1aXBgE_CTo.facebook, however I did change a few things, and as you can see by the pictures the topping is the most obvious!
Lauren’s version of Cauliflower Crust Pizza:
(Gives you one 10 inch pizza – feeds 2-3, prep time: 25 min, cook time: 20 min)
1/2 large head cauliflower (or 2+ cups shredded cauliflower)
1 large egg
2/3 cup shredded mozzarella cheese
1 tsp dried oregano
1/2 tsp minced garlic
1/2 tsp salt
1/2 cup tomato passata (tomato puree)
1/2 cup shredded mozzarella cheese
Any other topping you would like: ham, pineapple, salami, mushroom, capsicum, olives etc.
Shred the cauliflower into crumbles, this is easily done in a food processor (don’t make a puree) or you can use a cheese grater. You need 2 cups of shredded fresh cauliflower. Place this into a microwave safe bowl and microwave for 8 minutes (don’t add any water). Allow the cauliflower 10 minutes to cool.
Preheat the oven to 220C. Line a pizza pan/cookie sheet with baking paper. In a bowl combine the cauliflower (about 1 1/2 cups after cooking) with the egg, herbs, garlic and salt. Pat the crust into a 10 inch round base on the prepared pan (it wont be like dough). Spray the crust lightly with non-stick spray and bake for 20minutes (until golden). Remove the crust from the oven and carefully flip the base over, uncooked side facing up (easiest using another sheet of baking paper on top and flipping it over onto the new sheet). Return the crust to the tray and bake for another 5-10 minutes (until golden).
When the crust is done, spread the tomato passata onto the crust leaving a centimeter around the edge. Sprinkle 1/4 cup of the cheese onto the base, add any toppings you would like. Craig and made two pizzas, one with ham, pineapple, capsicum and mushroom, and one with salami, mushroom, fresh tomato, pepper and parmesan. Once your toppings are on the crust sprinkle the remaining cheese on top and bake in the oven at 220C until the cheese is melted and bubbling. Cut into 6-8 slices and serve immediately.