Have you ever tasted a pizza using an organic cauliflower base? It's just awesome and this one again is high protein and low carb so it's guilt free!
This is a margherita pizza but feel free to load up the toppings as you see fit, just remember organic is always best!
Feeds: 2 (or 1 hungry individual)
Preparation time: 20 minutes
Cooking time: 60 minutes
½ large head organic cauliflower
1 teaspoon grated Parmesan cheese
Salt and cracked pepper
½ cup of pizza sauce, home made if possible
½ small red chilli, finely sliced
2oz (80g) of ricotta cheese
10 - 12 basil leaves
Pre-heat the oven to 430F (220°C).
Roughly cut up the cauliflower using a knife and then put it into a food processor and pulse until its very finely chopped, it should look like cous cous at this stage.
Cook the cauliflower in boiling salted water for 5 minutes, strain and place under cold water. Put the cooked cauliflower into a sieve to remove the water and then pop it into a clean tea towel and wring any of the remaining moisture out.
Place the cauliflower into a bowl, add the egg, Parmesan cheese and a little pinch of salt and pepper and mix thoroughly. Wrap the mixture in plastic wrap and place it into the fridge for about 20 minutes to set.
Line a square or round pizza tray of approx 12 inches (30cm) wide with baking paper. Push the chilled cauliflower dough down into the tray using your fingers so it’s flat, even and sitting firmly in the tray. Cook in the pre-heated oven for 20-25 minutes.
Once the pizza base is quite golden in colour remove it from the oven.
Spread the pizza sauce evenly over the base followed by the chilli (if using) and then scatter the ricotta cheese over the pizza base and place back into the oven for 5-6 minutes to warm the cheese through.
Remove from the oven, scatter over the basil and serve right away.