Cauliflower Pizza With Crispy Base
If you’re like us, you love wholesome, more-ish food that your body will love as much as your tastebuds do – and if that is the case, this plant-based, protein-filled cauliflower pizza recipe is perfect for you. Mixed with protein-rich quinoa flower and ground almonds, cauliflower creates a deliciously crisp base – all without added nasties. Perfect with tomato paste and your favorite toppings.
- 140g (5oz) cauliflower florets
- 100g (3.5oz) quinoa flour or gluten-free flour
- 50g (1.75oz) ground almonds
- 1/4 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tsp aluminium and gluten-fere baking powder
- 1 egg white
- 2 tbsp extra olive oil
For the marinara sauce
- 1/2 tbsp extra virgin olive oil
- 3 garlic cloves, crushed and minced
- 1 x 400g BPA-free tin of chopped tomatoes (the best quality you can afford)
- juice of 1/2 lemon
- 1 tsp dried oregano
- 4 fresh basil leaves, chopped
- sea salt and cracked black pepper
- grilled and sliced chicken breast
- sliced tomatoes
- sliced red or yellow peppers
- fresh basil leaves
1. Start by making the marinara sauce. Heat the oil in a pan, add the garlic and cook, stirring often, until golden. Add the remaining ingredients, seasoning to taste, and simmer uncoverd on a low-medium heat until the sauce thickens. Stir often as the sauce can catch and burn easily.
2. Preheat the oven to 200◦C/400◦F/gas 4. Place the cauliflower in a food processor and pulse until it resembles rice. Transfer to a mixing bowl and combine with the flour, ground almonds, bicarbonate of soda, salt, baking powder and paprika.
3. In a separate bowl, whisk together the egg white, oil and 50ml of water. Make a well in the middle of the flour mix, then pour in the egg white mixture. Mix well to form a dough, adding a splash more water if it feels dry.
4. Divide the cauliflower pizza dough between two 25cm (10 inch) non-stick round baking trays, pressing down with the back of a spoon to ensure an even thickness. Bake for 20 minutes, or until golden. Flip the pizza bases over and return to the oven for a further 5 mins to bake the underside, then turn out on to a cooling rack.
5. Once the pizza bases have cooled slightly, set aside one base. Spread the other base evenly with half of the mixture, add your toppings, then return to the oven until golden brown and the toppings are cooked through.
6. Scatter the pizza with basil leaves and serve with a large mixed salad. Pack the remaining base away for topping and cooking the next day.
About this cauliflower pizza recipe
We extracted this recipe from the brand new book on nutrition and hormonal health by Angelique Panagos, called The Balance Plan.
Want to know more?
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