Cauliflower Pizzas – gluten free & delicious

Cauliflower-pizza-web2

I have a thing going on with cauliflower at the moment, love it, and these pizza bases which are a mix of cauliflower and almond meal are really yummy.  It’s a gluten free, low carb, healthy way of eating pizza and just a little bit gourmoi!

I found a similar recipe in Lola Berry’s The 20/20 Diet Cookbook  and have adapted it for the Thermomix (scroll all the way down), will also work in a normal blender.  You can put whatever toppings that take your fancy but I used, tomato paste, proscuitto, mushrooms, broccoli, persian feta and baby spinach.  One per person will probably be enough but you will want more, believe me.

Tip: The bases are firm but you will most likely need to eat them with a knife & fork and I usually keep them on the baking paper to transfer it to a plate.

The quantities in this recipe is for 4 people.

This is what the base looks like before going into the oven.

cauliflower-pizza-base-web

After 10 minutes you take it out and put on toppings, will look something like this

cauliflower-pizza-topping-web

Cauliflower Pizzas – gluten free, delicious & a little bit gourmoi!

Ingredients

  • 4 C steamed cauliflower, about 1 kg or a whole cauliflower
  • 1 C (140g) almond meal
  • 4 eggs lightly beaten
  • 1/2 C olive oil
  • salt
  • pepper
  • Topping
  • 1 C tomato paste
  • 5 strips proscuitto
  • 6 mushrooms
  • ½ C broccoli florets
  • 1 C feta crumbled
  • handful of baby spinach leaves

Instructions

  1. Chop cauliflower into small florets and steam
  2. Preheat oven to 180 degrees and line 2 baking trays with baking paper
  3. Put cauliflower and almond meal in a blender and chop to resemble breadcrumbs
  4. Add eggs, olive oil, salt & pepper and pulse to combine
  5. Divide mixture between prepared baking trays (depending on your oven size may need to do will 2 at a time). Smooth into a circle with back of a spoon about 1 – 2 cm thick
  6. Cook the bases in oven for 10 – 12 minutes or until the edges start to brown.
  7. Take out of oven and spread half the tomoato paste on each of the bases and add toppings and drizzle with olive oil. (Leave baby spinach off)
  8. Return to oven for about 8 – 10 minutes until cooked
  9. Remove oven and top with baby spinach
http://www.boiledeggsandsoldiers.com/2014/05/cauliflower-pizzas-gluten-free-delicious-a-little-bit-gourmoi/

Ta Da!

cauliflower-pizza-final-web

 Thermomix Recipe for Cauliflower Pizzas

Ingredients

800 g cauliflower (or one whole head), roughly chopped

(140g) almonds

4 eggs lightly beaten

1/2 C olive oil

salt & pepper

Topping

1 C tomato paste
5 strips proscuitto
6 mushrooms
½ C broccoli florets
1 C feta crumbled
handful of baby spinach leaves

Instructions

Preheat oven to 180 C and line 2 baking trays with baking paper

Put cauliflower in TM basket with 250 g water. Varoma / 15 minutes / speed 1. Set aside when finished & dry TM

Put almonds in the TM and mill 10 seconds / speed 7

Put cauliflower in with almond meal and chop 20 seconds / speed 5

Add eggs & olive oil, salt & pepper combine 30 seconds / speed 3 / reverse

Divide mixture between the prepared baking trays. (Depending on the size of your oven you may need to do 2 at a time). Smooth into a circle with the back of a spoon about 1 – 2 cm thick

Cook the bases in the oven  for 10 – 12 minutes or until the edges start t brown.

Take out of the oven and spread the tomato paste across all 4 bases and add toppings (except baby spinach), drizzle with olive oil

Return to the oven for about 8 – 10 minutes until cooked

Remove from oven and top with baby spinach

 

 

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