Try out this low-carb pizza base, using cauliflower instead of flour. We've used a margherita topping with red onion and pepper, however get creative and use a combination of your favourite sauces, cheeses, veggies and cooked meat!
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Yields:
4
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
423
Ingredients
2
heads of cauliflower, about 1kg-1.2kg
2
large eggs
200g
mozzarella or Cheddar cheese, grated
4Tbsp.
tomato puree
2tsp.
dried mixed herbs
1
x 125g ball buffalo mozzarella
1
red onion, finely sliced
200g
roasted red peppers
Basil leaves, to serve
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Cut cauliflower into small florets and blitz in the food processor, in batches if necessary, until it resembles breadcrumbs (be careful not to purée it!). Put it in a microwavable bowl and blast on medium for 5-6min until soft. Alternatively, boil the cauliflower florets, then chop finely once cooked.
Step 2
Transfer cauliflower to a large bowl, stir in eggs, grated cheese and plenty of seasoning.
Step 3
Spread the cauliflower on to lined baking sheets in 4 even circles about 1-2cm thick. Or make two larger pizzas if there’s too much mix to fit two per sheet. Bake for 15-20min.
Step 4
Meanwhile, in a small bowl, mix together tomato purée, mixed herbs and 1tbsp water. Carefully remove bases from oven, spread over tomato mix, top with buffalo mozzarella, onion and peppers. Return to oven for 10min or until cheese is bubbling. Garnish with fresh basil, if you like. (Although it cuts easily, it’s not the sort of pizza to eat with your hands.) Serve with green salad. If you have any left over, it reheats easily in the oven: cook for 15min at 200°C (180°C fan) mark 6.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
