A cauliflower crust takes the stress out of making pizza at home for those eating gluten free. This recipe makes one large pizza.

Makes
1

Preparation

20min

Cooking

30min

Skill level

Easy
By
Average: 3.2 (148 votes)
Yum

Ingredients

  • 130 g (1 cup) grated mozzarella
  • 3-4 slices prosciutto
  • Handful rocket leaves
  • ½ small green pear, thinly sliced

Crust

  • 1 small cauliflower (about 500 g), cut into florets
  • 30 g (1/3 cup) finely grated Parmigiano-Reggiano
  • 1 egg
  • Pinch of sea salt flakes and freshly ground white pepper

Pizza sauce

  • 125 ml (½ cup) passata
  • ¼ tsp dried oregano
  • 1 small garlic clove, minced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cooling time: 15 min

1. Preheat a fan-forced oven to 200°C. Line a 30 cm round pizza tray with baking paper.

2. For the crust, blitz the cauliflower in a food processor until it resembles rice. Transfer to a microwave-proof bowl and microwave on high for 5 minutes. Tip the warm cauliflower into a sieve lined with a piece of muslin over a bowl and cool for 15 minutes. Very firmly squeeze out all the water so the cauliflower is completely dry. Extract as much water as possible to prevent a soggy base.

3. In a new bowl, combine the cauliflower, cheese, egg, salt and pepper. Place the mixture onto the lined pizza tray and cover with another sheet of baking paper. Firmly spread the mixture covered in baking paper with a spatula knife to form a smooth, even base. Peel away the top piece of baking paper and bake the base for 15 minutes.

4. For the pizza sauce, combine all the ingredients in a bowl and season to taste.

5. Remove the pizza base from the oven, flip it over onto a new tray and peel away the baking paper. Spread with the pizza sauce, scatter with cheese and top with the prosciutto. Bake for 10 minutes or until golden. Remove from the oven and scatter with the rocket leaves and pear.

 

Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new first series of Loving Gluten Free on SBS and SBS On Demand.