After an evening of experiments I can confidently say that you need to bookmark this page now. You must try my cauliflower pizza base recipe because it tastes so good, that your family (and guests) would never know that this 100% paleo, gluten free, dairy free pizza base is made from the humble cauliflower.
There are two critical tips when making this recipe to ensure that you are just as successful as I was in making this. Firstly, you need to ensure that the cauliflower rice is cooked and then squeeze squeeze and squeeze again to ensure that all of the excess water has been removed from the cauliflower. If you don’t do this, the excess water in the cauliflower will cause the pizza base to be limp – not cool!
Tip two is to make sure you flip the pizza base at the 25 minute mark. To make it easier to flip, use an egg flip or place another tray of the same size on the top of the existing tray then turn over. It should be relatively easy to flip (because by 25 minutes it should be heading towards the crispy side of the scale. Flipping the pizza base will make sure that the pizza base is firm enough (and crisp enough) so that you can put your tomato paste on & toppings and ultimately pick it up and eat it as you would normally eat a pizza (see photo below).
Before I finish, let me share my failures so you don’t make the same mistakes..
1. I thought I could bake the pizza base at a lower temperature of 175 degrees celcius.. the pizza base didn’t hold together as well and was slightly limp. Lesson learnt – stick with a 200 degree celcius oven.
2. I decided to see what happens if you take the pizza out at the 25 minute mark (and not flip it). Result – the pizza base soaks up the tomato paste and it is slightly limp. Lesson learnt – flip it at the 25 minute mark. Note – I find that when you flip the pizza base, you can take the opportunity (when the pizza base has been flipped) to slowly remove the baking paper that was on the base of the pizza. Do this slowly as you will need to slowly peel it off from the pizza (a little bit like a sticker and if you rip it off to quickly you will tear holes in your pizza base). Alternatively, you can wait until the end before you remove the baking paper.
3. I decided to push the cauliflower mixture out onto a large pizza tray (to make a base that is the same size as a large pizza tray) – the pizza base was too thin, it snapped when I tried to flip it. You need to make sure that the pizza base is not too thin! Ignore the size of the tray you are using because the size of your pizza will be limited by the amount of cauliflower pizza dough that you have. From this recipe – you should end up with one pizza base the size of a regular dinner plate (or slightly smaller).
Can I add that this recipe gives me so much joy because tonight was ‘guilt free’ pizza night in the Paleo Princess household and it was seriously delicious! Enjoy x M
- 500g cauliflower florets
- ½ cup LSA mix (ie. a blend of linseed, sunflower & almond meal)
- 1 teaspoon garlic powder
- ¼ teaspoon himalayan salt
- ¼ teaspoon dried chilli flakes
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 tablespoon olive oil
- 1 egg
- Tomato paste (to spread over pizza base)
- Your choice of toppings (I used bacon, mushroom, tomato & spinach)
- Line a pizza tray or biscuit tray with baking paper and set aside.
- Preheat oven to 200 degrees celcius
- Rinse the cauliflower florets under water then grate the cauliflower (or pulse in a food processor) to create cauliflower rice.
- Heat a frypan on medium heat then add ¼ cup water and the cauliflower rice.
- Continuously stir the cauliflower rice until the cauliflower has cooked (ie. until the cauliflower rice is soft).
- Once cooked, remove the cauliflower to a separate bowl and allow to cool.
- Once cooled place the cauliflower rice into a cheesecloth and squeeze the cauliflower rice to form a tight ball and to remove the excess water.
- Place the ball of cauliflower rice into a large bowl and add LSA mix, garlic powder, salt, chilli flakes, oregano, basil, olive oil and egg and mix well using your hands.
- Once well combined, press mixture out flat onto the pizza tray (or baking tray).
- Place pizza base into the oven and allow to bake for 25 minutes.
- Remove from the oven and carefully use an egg flip to flip the base over on the baking tray and return to oven for a further 10 minutes.
- Remove from oven and allow to cool for a few minutes.
- Spread tomato paste over the pizza base.
- Top with your favourite ingredients.
- Optional – you may need to return the pizza to the oven if your toppings require heating (or melting).
If you do not have any LSA mix, you can substitute almond flour instead.