Something caught my eye on the weekend…a blog post from a fantastic writer ‘Chocolate Covered Katie’. I felt like being creative, I haven’t had the time or inclination much of late. She made a pizza base using cauliflower, and as I started to Google I discovered this was a bit of a thing.
Half a cauliflower head was losing the will to live in my fridge and I thought it might be time to resurrect it or resign it to the bin and I REALLY hate food waste so really, in truth, the former was the only option.
A quick glance in the cupboard told me I had all the ingredients so I delved in and, last time, made myself a cauliflower pizza base complete with toppings.
The recipe was simple and promised only 5 ingredients. I thought to myself, this will either be amazing or it will be a complete flop. I’ll either be loving my dinner or trying to make the best of it!
Visit here for Katie’s recipe...or my slightly amended version is below:
- 1/2 medium head of steamed cauliflower (4 cups of small florets)
- 2 1/2 tbsp ground flaxseed
- 1/4 cup water
- 1/3 cup almond meal (I ground raw almonds)
- 1 tsp dried oregano
- 1 tablespoon nutritional yeast
- 1/4 tsp garlic powder
- 1/2 tsp salt
The process was simple….
- Grind your almonds and set aside.
- Mix the water with the flaxseed and stick in the fridge for about 20 minutes so that it becomes all gloopy and egg like – this is what will hold your mixture together – the glue if you will.
- Steam your cauliflower and leave to cool (squeezing out any moisture if you can)
- Set your oven to about 220 centigrade
- Blend your cauliflower to a rice consistency
- That’s all your prep work done…..
- Now….combine your almonds with your cauliflower in a bowl. Add in the flax mix and stir. Then simply add your garlic powder, nutritional yeast, salt and oregano to finish things off. I used a spatula to stir and mix it all through. It forms a loose ball not unlike dough but a little wetter.
- I put baking paper on a large chopping board and place the ball onto it. I simply then used the same spatula to push it into a pizza base shape slowly – evening the edges and making sure it was an even thickness throughout (about 1/4 inch).
- Once done – I simply popped it into the oven for 25 – 30 minutes until the edges were browned and it felt firm to touch in the middle.
In the pic below the right is the pre-cooked and the left is the cooked. I think, in hindsight I might have cooked it for a little longer as although it was firm it could have been a little firmer. The outer edges were perfect and you could pick them up and eat them just like a pizza base but the inside wasn’t as firm and had to be eaten with a fork. It would be amazing if I could actually have flipped it and cooked each side in the oven…that might be an experiment for next time.
Once the base is cooked, simply add your toppings…I went for quite a simple selection…I spread tomato paste and white miso paste as the base. I then topped with chopped tomato, onion and mushroom. Finishing it off was grated Oliana vegan cheese and basil flakes with a grind of salt and pepper.
I let the edges get quite brown as I like the crunch (and they tasted delish) but you could do it with a little less enthusiasm for brown edges if you like!!
Would I cook it again? Definitely. It was so tasty and my non-vegan hubby also loved it (an unexpected win).
Thanks Katie for your inspiring and simple recipe. That’s the first time I’ve eaten pizza and felt like it was doing me good…