CAULIFLOWER BASED PIZZA – WITH MOZZARELLA AND BASIL

Alright, I'm not going to try and convince you that cauliflower based pizzas are better than regular, stoned-oven-baked, pizza-dough pizzas from you favourite pizzeria. Because, let's get real for a second, walking home with a warm pizza box containing your favourite pizza with all that gooey cheese, those wonderful, colourful toppings, and that thin and crispy (or thick and dough-y, however you like it ) pizza base is just so gooooooood.

INGREDIENTS:

FOR THE BASE:

• 1 Large head of Cauliflower, separated into florets (about 700g)
• 2 Eggs
• 80g Parmesan (optional)
• 1 1/2 Tbsp Dried herbs (of your choice, mixed herbs or even just oregano work great)
• Pinch of salt and Pepper to taste

TOPPINGS:

• 1 Cup of Roasted Red Pepper sauce  *see note
• 100g fresh mozzarella, sliced
• handful of fresh basil leaves

INSTRUCTIONS:

1. Place the cauliflower in a food processor and blitz until it resembles rice. Place into a pan of boiling water and simmer for several minutes or until cooked. Strain and allow to cool.
2. In batches, place the cooked caulifour into a towel (or muslin cloth) and squeeze out as much excess water as you can. Just when you think you can't squeeze any more, squeeze again, until the cauliflower becomes quite dry and comes together into a ball when squeezed.
3. Meanwhile, place the 5 minute red pepper sauce into a pan and bring to the boil. turn down the heat to a gentle simmer and allow the sauce to reduce by half or until it takes on a thick, paste-like consistency
4. Preheat you oven to 220°C/ 410°F
5. In a bowl whisk together the eggs, parmesan cheese (if using), herbs and salt and pepper. Add the cauliflower and mix until well combined.
6. On a lined baking tray, or pizza stone, spread out the cauliflower mixture in uniform thickness, and shape into desired Pizza shape. Press it light down with your fingers or the underside of a spoon
7. Place in the oven for 35 minutes or until the edges and top are slightly browned. Remove from the oven. Spread over the Red Pepper sauce and top with mozzarella. Place back in the oven for 3 – five minutes or until the cheese has melted. Remove from the oven, sprinkle with fresh basil and serve.

Source:thymetomango.com

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