The Perfect Paleo Pizza
- 1 head Cauliflower
- 1 reg egg
- 2/3 cup Cheddar
- 1 pinch seasoning
- 3 tbsp Tomato sauce
- 1/2 ball mozzerella
- 1/3 cup mixed peppers
- Put your oven on 220 (Gas mark 7) Put in your pizza stone, if you have one. If not use a metal baking tray but leave it out of the oven at this point Remove florets from your cauliflower (if using frozen, defrost now)
- Place your cauliflower in a blender and blend until snow-like consistency. Once it is blitzed, place into a heat-proof container and cover. Microwave on full power for a few minutes, stirring after 2 minutes.
- Place your 'snow' into a linen cloth, and put into a circle, this way it cools down quicker. Once it is fully cooled squeeze the water out of the cauliflower and into a jug, you should get around 150-200 ml of water.
- Open your linen cloth and separate the ball, making sure all the contents are centered in the linen again, repeat the squeezing process. Once you're happy with the dry consistency of your cauliflower ball, place into a bowl and add one egg and all of your spices and herbs. Blend them together and then add your cheese, If you're having non-paleo, for paleo jut skip ahead to putting your mix onto parchment.
- So, I've put minimum 100g of cheese for anyone who wants cheese, this is because the recipe will work fine up to 250g, after that the cheese takes over (in the video below this I use 200g and 50g of mozzarella in the base). it's gorgeous.. but for healthier days I just use 100g of strong cheese and no mozzarella.
- Once all your ingredients are mixed in, cut out a circular piece of baking parchment that is around 16" in diameter.
- Place this on your baking tray, Adding your mix to the centre of the sheet push out with a spoon, or your hands (I use my hands), until the pizza base is 1/2" thick, you can get it as thin as 1/3" but after that it starts to break.
- Once the base is circular and thin enough to bake, tuck all of the cauliflower in at the sides (so no scraggly edges are visible) Slide your grease proof onto your pizza stone or baking tray into the over for 10-15 minutes or until firm in the centre.
- Whilst you're waiting for your delicious pizza you can arrange your toppings, I bake my tomatoes in an olive oil sprayed tray for 15-20 minutes and crush them into a sauce, sprinkle in some herbs and et-voila. When I'm adding peppers and sweetcorn I bake them until they're relatively dry and then add them to the base.
- Remember, your pizza is vegetable base so it will suck up all the moisture you add to it.