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Healthy Gluten-Free Cauliflower Pizza

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A healthy grain-free and vegan pizza base to get creative with.
 
I make pizza every weekend for family dinner. A real sourdough wheat flour pizza baked on a pizza stone with fresh mozzarella cheese. I have a slice and that’s it. I’m satisfied, especially after dipping the crusts in some type of dip I’ve made for the dinner.
Healthy Gluten-Free Cauliflower Pizza
 
On weekdays I’m more likely to go for a cauliflower-based pizza stone, and I honestly enjoy it just as much, but without gluten and dairy. I don’t want you to expect this pizza to emulate regular pizza. It’s not the same at all in terms of looks or flavor. But it’s still delicious. And the pizza base is just the start…the toppings are what will make it extra special. I would recommend you stay away from the traditional tomato sauce and cheese as that is more likely to make you expect that taste you are used to with pizza. Instead go for something different like:
  • Pesto and roasted veggies
  • Caramelized onion and roasted beetroot (with goat cheese if you have dairy!)
  • Hummus and roasted red peppers
  • A tapenade of sun-dried tomato, olives and harrisa paste topped with sautéed kale and mushrooms
  • Grilled aubergines with a tahini yogurt sauce, chopped parsley and a sprinkle of pumpkin seeds

Healthy Gluten-Free Cauliflower Pizza

I can go on and on!
 
This recipe makes 1 large or 2 medium bases. You can double the recipe and make extra to store in the freezer. Warm it up before adding your toppings, using whatever you have in the fridge…use up your leftovers!
Healthy Gluten-Free Cauliflower Pizza
You will need about 1/2 head of a medium-sized cauliflower to make the recipe below. Any remaining cauliflower can be used to make a smoothie or this salad.

Healthy Gluten-Free Cauliflower Pizza

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Cook Time: 30min
|prep Time: 30min
| total Time: 60min
| servings: 2

Ingredients:

2 cups (200g*) cauliflower florets
2 tablespoons ground flaxseeds
1/3 cup (90ml) aquafaba
1/2 cup (50g) almond flour (or any gluten-free flour of choice)
2 tablespoons nutritional yeast (optional)
1 teaspoon ground psyllium (optional)
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper

*weight after squeezing out the water


Instructions:

1. Steam the cauliflower for about 5 minutes. You want it to only soften slightly but still hold it’s shape. Meanwhile mix the ground flax with the aquafaba to make a “flax egg” and set aside.
2. Pre-heat the oven to 400F or 200C. Prepare a baking sheet with parchment paper or a silicone baking sheet.
3. Finely chop the cauliflower in a food processor using the s-blade or the chopping attachment. Transfer 1 1/2 cups (if there’s any extra add it to a salad or smoothie) to a cheese cloth or nut milk bag and squeeze out as much water as you can. You should have about 200g once all the water has been released.
4. Transfer the cauliflower to a bowl and add the almond flour, nutritional yeast psyllium if using, oregano, salt and pepper, mixing well. Add the flax egg mixture and mix to get a moist dough.
5. Use all the dough or divide into two to make 2 smaller pizzas. Transfer the dough to the parchment paper or silicone mat, then using a second sheet of parchment paper flatten out the dough to about 0.5cm thickness. Remove the parchment and with your hands create the shape you like for the pizza, and making the edges slightly higher all around.
6. Bake for 20-25 minutes until starting to turn golden brown.Take it out of the oven and carefully flip the pizza, returning it to the oven for 5 more minutes.
7. Now it’s ready for your toppings, and then return it to the oven for the toppings to warm up or the cheese to melt, about 5 minutes.
8. If you don’t plan to use it straight away, store in the fridge for 3 days or in the freezer for a month.


Notes:

This recipe makes 1 large or 2 medium bases. You can double the recipe and make extra to store in the freezer. Warm it up before adding your toppings, using whatever you have in the fridge…use up your leftovers!

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