Pizza is such a great family favourite but eating so much dough can be a bit tough on the guts even if you aren’t gluten intolerant. You end up filling up on processed wheat that our stomachs weren’t designed to handle. So why not change it up and make your meal as nutrient dense as possible by using the food group we should be eating the most – Veggies!
CAULIFLOWER PIZZA BASE
1 whole cauliflower
1 cup parmesan or pecorino, grated
Celtic or Himalayan salt and pepper to taste
Chop, process or grate cauliflower into rice size pieces.
Cook cauliflower in a saucepan without a lid with ¼ cup water on a medium heat until all the water disappears and the cauliflower has softened (about 20 mins).
Allow cauliflower to cool for 20 mins or use rubber gloves for the next step.
Place cauliflower into a tea towel and squeeze all the excess moisture out of the cauliflower.
Return to the saucepan.
Add salt, pepper, parmesan and egg and stir well.
Portion into two.
Place each portion onto a baking paper lined oven tray and mould into 2 pizza base shapes (no more than 1cm thick).
Place into a cold oven and turn it on to 180°C and cook bases for 20 mins.
Bring out of oven and top with desired toppings.
Place back into oven for about 10–15 mins.