Main Ingredient: Cauliflower / Vegetables
Cook Time: Under 2hrs
Recipe by: Le Creuset
You can now indulge in eating Pizza guilt-free with this Gluten-free alternative. Have fun and create your own topping medley. These easy to make cauliflower crust pizzas will have you begging for more.
- Preheat oven to 220˚C / Fan Oven 200˚C / Gas Mark 7.
- Process the cauliflower quite finely. Place in the Le Creuset Cast Iron Skillet with 125ml of water and cook over a low to medium heat until soft and most of the liquid has been absorbed. This will take about 5 to 8 minutes. Alternatively, cook in a bowl in a microwave, covered, with a couple of tablespoons of water. Place in a fine sieve over a bowl to drain. Press lightly to remove any excess liquid.
- In a bowl, whisk the ground almonds and chickpea flour together to remove any lumps. If very lumpy, then sieve. Add the egg and extra virgin olive oil to the bowl and whisk until smooth. Mix this with the cooled cauliflower and season well.
- Place your skillet back onto a low to medium heat with the light olive oil and when hot, add the cauliflower mixture, which should sizzle, and spread it over the base and about an inch up the sides of the pan quickly, aided by a spoon.
- Cook it for about 5 minutes until lightly browned and set underneath, then transfer to the second shelf from the top of the oven and bake for about 10-12 minutes until it is nicely coloured. You may need to turn it half way to cook it evenly.
- Remove from the oven and place on your toppings of choice.
Topping one: Parma, Taleggio Cheese & Artichokes
Place the Taleggio cheese slices and the artichokes on the pizza and return to the oven for about 5 minutes until the cheese is nicely melted. Remove from the oven and top with roughly torn Parma ham.
- This also works very well with speck instead of Parma ham if you can get it. It is a lightly smoked cured ham form the Alto Adige region of Italy.
Topping two : Aubergine & Two-Cheese
Cook the sliced aubergine (which will probably need to be done in two batches) in the skillet ahead of cooking your cauliflower base till nicely browned and put aside. Then proceed from Step 4 above.
Place the tomato sauce, mozzarella and then the aubergines on the pizza and put back in the oven for about 8 minutes until the mozzarella is nicely bubbling. Whilst it is cooking mix the olive oil with the chopped basil. Remove the pizza from the oven and drizzle with the basil oil and sprinkle the pecorino cheese over and serve.
Topping three: Asparagus & Parmesan
- If you can find fresh marjoram, the flavour works well here. Mix about ½ teaspoon of chopped marjoram with the seasoned ricotta before spreading it on the pizza base.
- For this topping, you will need to bake the pizza base a little longer before adding the topping. Bake the base for 15 minutes instead.
- Once cooked, mix together the oil with the garlic and oregano and spread this over the base.
- Place the anchovies, sun-blush tomatoes and olives on the pizza and bake for about 5 minutes.
- Remove from the oven and sprinkle the rocket leaves over.
This pizza works well with mozzarella too. Bake the base for only 10-12 minutes in the initial phase. Use about 75-100g of sliced mozzarella and place it on the base then proceed with the rest of the toppings and cook for about 8 minutes until the mozzarella is bubbling. Then finish with the rocket.
Another option is to sprinkle over 10g grated pecorino or Parmesan before serving