Cauliflower Crust Pizza

Cauliflower Crust Pizza

A recent trend in the world of pizza, cauliflower crust is a means to make one of the world’s most popular snacks a little bit healthier. It involves mixing cooked, blended cauliflower with almond powder and eggs to form a ‘dough’, from which the pizza derives its name. As always, you can top it with whatever you like; in this case the recipe is for a vegetarian spinach and ricotta pizza.

  • Prep 20 mins
  • Cook 30 mins
  • Servings 1 large pizza

Nutrition per Serving

  • Calories

    465 23.00%
  • Fat

    32g 46.00%
  • Saturates

    9g 45.00%
  • Protein

    25g 50.00%
  • Carbs

    12g 5.00%
  • Sugars

    10g 11.00%
  • Salt

    .6g 10.00%
  • Fibre

    7g 23.00%

Percentage of an adult's reference rate

Ingredients

For the cauliflower crust...

  • 750g Cauliflower, trimmed and cut into chunks
  • 100g Ground Almonds
  • 2 large Eggs, beaten
  • 1/4 tsp Salt
  • 1 tbsp Dried Oregano

For the tomato marinara...

  • 100ml Tomato Passata
  • 1 tsp Dried Basil
  • 1/2 clove of Garlic, crushed
  • 1 tsp Sun Dried Tomato Paste
  • Coarse Sea Salt

For the topping...

  • 250g fresh Ricotta Cheese
  • A good handful of Spinach
  • Olive Oil

Method

  1. Preheat the oven to 200°c (180°c for fan assisted ovens)/gas mark 6. Using a food processor, blitz half of the cauliflower chunks until they are broken down but into a paste. Repeat with the second half and add both lots to a microwave proof bowl. Cover the bowl with cling film and microwave on the highest setting for 5 minutes until the cauliflower is softened.

  2. Scoop the cauliflower onto a clean, thin tea towel. Once cooled, scrunch it up so the cauliflower is formed into a bag shape at the bottom. Holding the towel over the sink, wring it so you squeeze any excess moisture out of the cauliflower. Once you are happy it’s as dry as possible, transfer the cauliflower to a large bowl.

  3. Add the almonds, eggs, salt and oregano to the bowl and stir until combined; the result should be a stiff and formable mixture. Line a baking tray with baking parchment and lightly grease the surface. Transfer the cauliflower mixture onto the tray and gently flatten it into a disc shape using your hands or a spatula. Add a bit of thickness around the edges so it resembles a pizza crust, then pop in the oven for 15 minutes. The edges will be lightly golden and crisping when ready.

  4. To prepare the sauce, pour the passata into a medium bowl. Add the garlic, basil, sun dried tomato paste and salt to taste. Stir and set aside. Once the cauliflower base is ready, remove it from the oven and allow to cool briefly. Raise the oven temperature to 240°c (220°c for fan assisted ovens)/gas mark 8 and begin topping the pizza.

  5. Using a ladle or spoon, pour the tomato marinara into the middle of the pizza and spread it outwards in a circle. Once sauced, spoon the ricotta on in small, bite-size dollops. Season with salt and a drizzle of olive oil if you like, then return the pizza to the oven. Cook for a further 10-12 minutes and prepare the spinach with about 5 minutes to go.

  6. To wilt the spinach, place a frying pan over a medium heat and add 1 tbsp olive oil. Once warm, add half of the leaves and stir until they are coated in the oil. Add the second half, stir again until incorporated. As soon as the spinach begins to wilt and clump together, transfer it to a kitchen towel to absorb any excess oil. Pat the top of the spinach dry with a second kitchen towel and add it to the pizza with roughly a 1-2 minutes of cooking time left. Serve immediately, cut into four large slices or smaller if you prefer.