Gluten-free, low-carb cauliflower pizza base with topping. Photo: Chris Hopkins
For cauliflower pizza base
400g cauliflower florets
1 1/4 tbsp psyllium husk
1/2 tsp dried oregano
2 tsp finely grated parmesan
pinch sea salt
1-2 tbsp tomato paste
2 small zucchini, finely chopped
1 medium onion, finely sliced
1/2 cup finely chopped ham
1/4 cup grated parmesan cheese
1 1/2 cups finely chopped mushrooms
Fresh rocket and basil leaves (if available)
1. Process the cauliflower florets to a fine-textured flour or crumb using a high-speed food processor with a sharp blade.
2. Add the remaining pizza base ingredients and mix to a smooth paste.
Spread the base thinly to ensure it crisps nicely. Photo: Chris Hopkins
3. Use a knife or spatula to spread the mixture flat on a sheet of greaseproof paper on a baking tray. The mixture should be about 1/2 - 1cm thick with no lumps or bumps.
4. Place the baking tray in a pre-heated oven at 180C. Cook for 15 minutes until the mixture is lightly brown and crisp. It's important that the base is crisp. If it is soft it will turn soggy when you add the toppings.
To make the pizza
5. Spread a thin layer of tomato paste across the base of the pizza.
6. Saute the vegetables in olive oil until soft. Drain off any excess oil and liquid then spread the vegetables across the pizza. Top with ham and cheese.
7. Return the pizza base to the oven and cook for a further 10 minutes or until the cheese is melted. Allow to cool, then slice and serve immediately.
Arabella Forge is an accredited practising dietitian, author and television presenter.
- Main Ingredients - Cauliflower, Bacon/Ham/Prosciutto, Cheese
- Cuisine - Contemporary
- Course - Dinner, Lunch
- Occasion - Midweek dinner, Kids' cooking, Birthday